Malay cuisine

Malay cuisine is cuisine of ethnic Malays in Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern). Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its lemak-based dishes, Pahang and Perak for their gulai tempoyak, Kedah for its northern-style Asam laksa, Malacca for its spicy Asam Pedas, Riau for their ikan patin (Pangasius fish) dishes; Gulai ikan patin and Asam Pedas ikan patin, Melayu Deli of Medan North Sumatra for their Nasi goreng teri Medan (Medan anchovy fried rice) and Gulai Ketam (gulai crab) and Brunei for its unique Ambuyat dish.

The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. Coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal.

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