Malay Cuisine

Brunei, Mindanao and Southern Thailand. 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 for its 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. The 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.

Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.

It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when Malacca Sultanate became the important trade centre in the Malay archipelago. The most important legacy of Malacca derived from its involvement in the spice trade, its openness to the ingredients and culinary techniques introduced by foreigners notably the Arabs, Persians, Chinese and Indians and its cultivation of a rich eclectic gastronomy. Malacca was also a catalyst for the development of two other rich and unique culinary cultures which are the fusion of Malay with Chinese and European traditions, cuisines respectively known as Nyonya and Eurasian. In the centuries before and after Malacca, there were other non Malay groups from Bugis, Javanese to Minangkabau who were absorbed into Malay society at different times, aided by similarity in lifestyle and common religion, and had varying degrees of influence on Malay food.

Nasi Lemak, rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia's national dish. Another example is Ketupat or nasi himpit, glutinous compressed rice cooked in palm leafes, is popular especially during Hari Raya or Eid ul-Fitr. 

Various meats and vegetables could be made into Gulai or Kari, a type of curry dish with variations of spices mixtures that clearly display Indian influence already adopted by Malay people since ancient times. Because most of Malay people are muslims, Malay cuisine follows Islamic halal dietary law rigorously. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Pork and any non-halal meats, also alcohol is prohibited and absent from Malay daily diet. Laksa, a hybrid of Malay and Peranakan Chinese cuisine is also a popular dish. Malay cuisine also adopted some their neighbors' cuisine traditions, such as rendang adopted from Minangkabau in Sumatra, and satay from Java, however Malay people has developed their own distinctive taste and recipes.