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.
Otak-otak is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
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.
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Kue kochi or koci is a Maritime Southeast Asian dumpling found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia, Malaysia, Brunei and Singapore in various forms.
Semprit is a Southeast Asian sweet snack made of wheat flour, corn starch, custard powder, sugar and margarine. These ingredients are mixed together to become a dough. Next, the dough is rolled and cut into small pieces, which are baked until golden yellow. Semprit is ready to eat once it has cooled to room temperature.
Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres.
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. It is a popular traditional sweet snack commonly found in Brunei, Indonesia, and Malaysia.
Apam balik also known as martabak manis, terang bulan, peanut pancake or mànjiānguǒ, is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and Singapore. It can also be found in Hong Kong as, Taiwan as, Southern Thailand as Khanom Thang Taek (ขนมถังแตก) and in the Sulu Archipelago, Philippines as Tarambulan.
Kue kembang goyang or kuih loyang is an Indonesian cuisine and Malaysian cuisine flower-shaped traditional snack (kuih), associated with Betawi cuisine and Malay cuisine.
Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua or khanom chuchun, is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Brunei and Malaysia, the term cucur is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput and Pinjaram. In Southern Thailand, it is often featured in wedding ceremonies and festivals.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links.
Kaasstengels, Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.
Dadar gulung is a popular traditional kue of sweet coconut pancake. It is often described as an Indonesian coconut pancake.
Roti canai, or roti prata, also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese.
Kue makmur is a traditional Malay kue or kuih. This cake made from nuts in a powder form, ghee, flour and icing sugar. Its availability is limited to the bazaars of the month-long Ramadhan, and it is served to guests for Eid al-Fitr. Kue makmur is identified with its white colour and usually in a round shape.
Kue bangkit is a small biscuit in Malay cuisine made from sago starch, commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. This biscuit has various colours, ranging from white, yellowish to brown, depending on the additional ingredients.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
