13 Facts About Malay cuisine

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

In Malaysia, Singapore, Brunei and outside the Malay archipelago however, the term "Malay cuisine" often takes a broader scope, which includes the culinary traditions of other neighbouring common Austronesian peoples, often including Minangkabaus, Javanese and Bugis, or even their fusion derivatives.

Laksa, a fusion of Malay and Chinese cuisine, is a popular dish.

Malay cuisine has adopted some neighbouring food traditions, such as rendang adopted from Minangkabau cuisine in Sumatra, nasi ulam from Betawi cuisine and satays from Javanese cuisine in Java.

Malay cuisine has spread outside the Malay archipelago and influenced other cuisine there.

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In Malay cuisine food preparation, the ingredients used are often described as spicy and flavorful as it is a melting pot of spices, herbs and roots.

Traditional cooking methods in Malay cuisine are quite similar to life in Malay villages, slow and relaxed, as most Malay food is cooked on low heat for a long time compared to Chinese food.

Bruneian Malay cuisine is often spicy and commonly eaten with either rice or noodles.

Cuisine of Malay Indonesians spread on the east coast of Sumatra and Kalimantan, primarily West Kalimantan.

Malay Indonesian cuisine has been influenced by Arab, Betawi, Chinese, Indian and Javanese cuisine.

Many Malay cuisine dishes revolve around the rempah, which is usually sauteed in oil to draw out its flavours to form the base of a dish.

Cape Malay cuisine is a tradition of the Cape Malay people in South Africa.

Sri Lankan Malay cuisine has played a significant role in shaping Sri Lankan cuisine.