Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Cream soda is a sweet soft drink. Generally flavored with vanilla and based on the taste of an ice cream float, a wide range of variations can be found worldwide.
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.
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
A falooda is a Mughalai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
A kopitiam or kopi tiam is a type of coffee shop mostly found in parts of Indonesia, Malaysia, Singapore, Brunei and Southern Thailand patronised for meals and beverages, and traditionally operated by the Chinese community of these countries. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for shop. Traditional kopitiam menus typically feature simple offerings: a variety of foods based on egg, toast, kaya, plus coffee, tea, Horlicks and Milo. Modern kopitiams typically feature multiple food stalls that offer a wider range of foods.
Teh tarik is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk. It is the national drink of Malaysia.
Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Cendol is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.
Kuih seri muka, sri muka or putri salat is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Coconut milk is a key ingredient in making this kue. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer. This kue is found in Indonesia, Malaysia and Singapore.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Mee Bandung Muar, or simply mee bandung, is a traditional Malaysian cuisine which originated in Muar, Johor, Malaysia.
Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima, avocado, cassava tapai, ketan hitam tapai, jackfruit, diced bread and condensed milk. The condensed milk can be plain (white), or chocolate flavoured. Es doger gains its pinkish color from rozen (rose) syrup, cocopandan syrup, or pink food coloring. Es doger is commonly sold by travelling vendor carts in major Indonesian cities, mainly in Bandung, Jakarta, Malang and Surabaya.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in Malaysia and Singapore, which serve a type of Indian Malay Chinese cuisine unique to the region and community.
Kue bangkit is a small biscuit in Malay cuisine made from sago starch, commonly found especially among the Malay communities in Brunei, Indonesia, Malaysia and Singapore. This biscuit has various colours, ranging from white, yellowish to brown, depends on the additional ingredients.
Soda gembira is an Indonesian drink. It is made up of carbonated water or strawberry Fanta, condensed milk, syrup and ice.
