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 Malaysian Borneo, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially the Malay regions of Riau, Riau Islands and Medan. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. It is considered an essential dish for a typical Malay-style breakfast.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam. Originating from Peranakan culture, laksa is commonly served in Indonesia, Malaysia, Singapore, and southern Thailand.
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.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
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.
Gerik is a mukim and the district capital of Hulu Perak District, Perak, Malaysia. The town is also known as Rest Town owing to its strategic location next to East-West Highway , the main route linking Kedah and Penang to the east coast.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Minden Heights is a residential neighbourhood within the city of George Town in Penang, Malaysia. Located 6.1 km (3.8 mi) south of the city centre, this upscale housing estate lies within the Gelugor suburb and neighbours Universiti Sains Malaysia to the south, as well as Taman Tun Sardon to the north.
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after the city of Padang the capital city of West Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Tun Sardon bin Jubir was a Malaysian politician. He served as Minister of Health, Minister of Works and Communications and was the Yang di-Pertua Negeri (Governor) of Penang from 1975 to 1981.
Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, chicken broth and spices, from Solo, Central Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, chicken broth, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet is a traditional Javanese way of cooking rice in coconut milk. There is one variant of liwet rice, the style of Nasi Liwet Sunda from West Java with its unique Sundanese cuisine a different taste and presentation from Sundanese eating tradition called ngeliwet or botram.
Nasi ulam is a traditional Betawi and Malay dish of steamed rice (nasi) served with various herbs and vegetables (ulam), commonly found in Indonesian and Malaysian cuisines. The herbs being used especially the leaves of pegagan or often replaced with kemangi, vegetables, spices and accompanied with various side dishes. This dish is a feature of Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore and southern Thailand. Nasi ulam often served with sambal chilli paste.
Nasi kerabu is a Malaysian cuisine rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.
Char kway teow is a stir fried Chinese-inspired rice noodle dish from Maritime Southeast Asia. In Hokkien, Char means “stir-fried” and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Nasi gurih is an Indonesian steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia.
Nasi campur, also known as nasi rames in Java, refers to an Indonesian dish of a scoop of nasi putih accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially Malaysia and Singapore, which serve a type of Indian Muslim cuisine unique to the region.
Nasi minyak is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin (ghee) and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. However, it is also common in neighboring Jambi as far north to Medan in Northern Sumatra. In a glimpse, nasi minyak looks and tastes slightly like nasi kebuli, this is because both rice dishes are influenced by Indian and Middle Eastern cuisines, as evidence in the use of ghee and certain spices. Bumbu spice mixture being used including cardamom, anise, clove, caraway, cinnamon, onion, garlic and curry powder.
Nasi Beringin is a traditional food, a rice dish, in Johor, Malaysia. It used to be served to Johor royalties in the late 1890s; the sultans would have this fragrant dish especially when guests were invited to dine in the palace.
