Malay cuisine

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See also History Etiquette Cookbook: Cuisine of Indonesia
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This article is part of the series on
Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines Chinese Eurasian Indian Javanese Malay Peranakan Sabah Sarawak
Ingredients Belacan Budu Gula Melaka Kerisik Kicap Manis Pandan Sambal Santan Tapai Tempoyak
Types of food Foods Dishes Soups Kuih Keropok Kerepek Drinks Alcohol
Holidays and festivals Chinese New Year Hari Raya Puasa Hari Raya Qurban Deepavali Christmas Tadau Kaamatan Gawai
Related cuisines Bruneian Chinese Filipino Indian Indonesian Singaporean Thai
See also History Cookbook: Cuisine of Malaysia Ipoh cuisine
Malaysia portal  Food portal
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Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal.^[1]

Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant to be shared among the diners and each dish is provided with a spoon. The diner proceeds to spoon the dishes of his choosing onto his rice plate. Food is eaten delicately with the fingers of the right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.^[2]