Malay cuisines are the cuisine of Malay people of Malaysia, Indonesia, Singapore, and Brunei. Each region has their traditional Malay foods. For example, Terengganu and Kelantan with Nasi Dagang  and Nasi Kerabu, Negeri Sembilan with Gulai Lemak Cili Api, Pahang with Gulai Tempoyak Patin, Kedah with Asam Laksa, Melaka with Asam Pedas, and Johor with Mi Bandung.

The main feature of traditional Malay cuisine is a lot of spices, and milk that are important for producing fatty foods and concentrated. Condiments such as pickled and shrimp are important to increase the palatability of the food. Shrimp paste is also used as the base material along with chili, onions and garlic to make sauce, another major seasoning in dishes. Malay cuisine also uses a lot of galangal and lemongrass.

Almost every Malay cuisine served with rice, the staple food of the majority ethnic Malays and other parts of Asia. Although there are many types of food in Malay cuisine, typically served all at once, without sequence serves as the Western culture. Food will be touched by the order of the right hand and the Malays seldom use the appliance. It was unclear when the tradition of Malay cuisine began to exist, but the earliest records available are from the 15th century when the Malacca Sultanate became an important trade center in the Malay Archipelago. The most important legacy of Malacca in traditional Malay cuisine resulting from active involvement in the spice trade and openness to the ingredients and cooking methods introduced by outsiders such as the Arab, Persian, Chinese and Indian.

For example;

 Nasi Kerabu is one food that is unique because it consists of some mixture of rice, salads, side dishes specific such as grilled or fried chicken. Nasi Kerabu is more delicious if mixed with pickled and crackers.

Nasi Lemak is a simple dish. The rice was cooked with coconut milk added a spicy sauce, the crunchiness anchovies, boiled egg and solidity offered spiciness with cucumber. Can also be added with fried beans and other dishes such as rendang.

Nasi dagang is made from glutinous rice cooked with coconut milk, minced onion, and a few other spices such as fenugreek seed.