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.
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 as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials.
Kota Bharu, colloquially referred to as KB, is a town in Malaysia that serves as the state capital and royal seat of Kelantan. It is situated in the northeastern part of Peninsular Malaysia and lies near the mouth of the Kelantan River.
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.
Nasi kandar is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Pecel is a traditional Javanese salad with peanut sauce, usually eaten with carbs.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Pulot Tartal, pulut tai tai or pulut tekan is a Nyonya glutinous rice dessert. Originating from Melaka, Malaysia, it is also commonly served in other states in the country as well.
Padang food or Minangkabau food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western 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.
Tumpeng is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice, or yellow rice.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam).
Nasi kucing is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves.
Nasi kerabu is a Malaysian 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 plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.
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.
Kelantanese Malays are a sub-ethnic group of Malays native to the state of Kelantan, Malaysia as well as in Northern Terengganu. The Kelantanese Malays are closely related to Thai Malays and Terengganuan Malays in neighbouring Terengganu, these two Malay sub-ethnic groups shared historical, cultural and linguistic as well as kinship ties with the Kelantanese Malays. Kelantanese Malays form 94% of Kelantan's population, which makes them the largest ethnic group in Kelantan and around 150,000 in Besut, Terengganu.
The Siti Khadijah Market is a market in Kota Bharu, Kelantan, Malaysia.
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 North Sumatra. Nasi minyak looks and tastes similar to 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.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel. A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.
