Malay cuisine

Malay cuisine(Malay:Masakan Melayu;Jawi:ماسقن ملايو‎‎‎) is the traditional food of theethnic MalaysofSoutheast Asia, residing in modern-dayMalaysia,Indonesia(parts ofSumatraandKalimantan),Singapore,Brunei,Southern Thailandand thePhilippines(mostly southern) as well asCocos Islands,Christmas Island,Sri LankaandSouth Africa.
The main characteristic of traditional Malay cuisine is the generous use of spices.Coconut milkis also important in giving Malay dishes their rich, creamy character.  The other foundation isbelacan(prawn paste), which is used as a base forsambal, a rich sauce or condiment made frombelacan,chilli peppers,onionsandgarlic. Malay cooking also makes plentiful use oflemongrassandgalangal.
Nearly every Malay meal is served withrice, which is also thestaple foodin 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 their choosing onto their rice plate.
Food is eaten delicately with the fingers of the right hand, never with the left which is used for personalablutions, and Malays rarely use utensils.
It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when theMalacca Sultanatebecame the important trade centre in theMalay Archipelago.The most important legacy of Malacca derived from its involvement in thespice trade, its openness to the ingredients and culinary techniques introduced by foreigners notably the Arabs, Persians, Chinese and Indians and its cultivation of a rich eclectic gastronomy. Malacca was also a catalyst for the development of two other rich and unique culinary cultures which are thefusionof Malay with Chinese and European traditions, cuisines respectively known asNyonyaandEurasian. In the centuries before and after Malacca, there were other non-Malay groups fromBugineseandJavanesetoMinangkabauwho were absorbed into Malay society at different times, aided by similarity in lifestyle and a common religion, and had varying degrees of influence on Malay food.
It is important to understand the nuance and differences of what makes a dish Malay, which is intertwined with the differences between the concept of Malay as an ethnic group or as arace. In Indonesia, Malay cuisine more specifically refers to the cuisine of ethnic Malay people who traditionally inhabit the east coast of Sumatra, theMalay Peninsulaand coastalBorneo. In Malaysia, Singapore, Brunei and outside the Malay Archipelago (such as Sri Lanka and South Africa) however, the term "Malay cuisine" often takes a broader scope, which includes the culinary traditions of other neighbouring commonAustronesian peoples, often including Minangkabaus, Javanese and Bugis, or even their fusion derivatives.
Nasi lemak, rice cooked in rich coconut milk, is probably the most popular dish, ubiquitous in Malay towns and villages.Nasi lemakis considered Malaysia'snational dish.Another example isketupatornasi himpit, compressed rice cooked in palm leaves. It is popular especially duringHari Raya. Various meats and vegetables could be made intogulaiorkari, a type of curry dish with variations of spice mixtures that display an Indian influence long present in Malay cuisine. Since most Malays areMuslims, Malay cuisine rigorously observesIslamichalaldietary law.  Protein intake is mostly taken from beef, water buffalo, goat, and lamb, and also includes poultry and fish. Pork, non-halal meat, and alcohol are prohibited.Laksa, a fusion of Malay and Chinese cuisine, is also a popular dish. Malay cuisine has also adopted some neighbouring food traditions, such asrendangadopted fromMinangkabau cuisinein Sumatra,nasi ulamfromBetawi cuisineandsataysfromJavanese cuisineinJava. However, the Malays have developed distinctive tastes and recipes.
Malay cuisine has also spread outside the Malay Archipelago and influenced other cuisine there.Bobotieis aSouth African dishwith its origins inCape Malay. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa,bobotieis perhaps closest to being the national dish because it is not commonly found in any other country. The recipe originates from theDutch East India Companycolonies inBatavia, with the name derived from the Indonesianbobotok. In other countries,kalu dodolis aSri Lankan dessertwithSri Lankan Malayorigins. It consists ofkithuljaggery(from the sap of thetoddy palm), rice flour and coconut milk.
Nearly every culture and language has contributed to the culinary language, including Malay with its own food terminology embracing its preparation, methods of cooking, and numerous food names.Malay food terminology has been shaped by cultural transmission over many generations.Traditionally Malay parents would pass down the skills and processes of cooking to their children through daily cooking activities as well as traditional events, including wedding ceremonies.
In Malay food preparation, the ingredients used are often described as spicy and flavorful as it is a melting pot of spices, herbs and roots. Strong, tangy and flavorful fresh herbs, spices and ingredients such asserai(lemongrass),pandan(screwpine),kemangi(a type ofbasil),kesum(polygonum),buah pala(nutmeg),kunyit(turmeric) andbunga kantan(wild ginger buds),biji sawi(mustard seeds) andhalba(fenugreek) are often used. There are also a number of terms used for the equipment and utensils used for food preparation.Traditional cooking equipment includes several types of grinders calledlesung batu(pestle and mortar),batu giling(stone roller), and thebatu boh(mill) used for preparing spices and pastes. Vegetables are diced on alandas(wooden cutting board); while a coconut scraper orkukur niyuris indispensable in making both curries and sweets. Pastries are also made for desserts and for this atorak(rolling pin) andpapan penorak(pastry board) are considered essential.
Traditional cooking methods in Malay cuisine are quite similar to life in Malay villages, slow and relaxed, as most Malay food is cooked on low heat for a long time compared to Chinese food.There are numerous methods of cooking which consist of dry and moist methods.Tumis(using a small amount of oil or fat in a shallow pan over relatively high heat),salai(food smoked or grilled with the ingredients often cut into pieces or thinly sliced to facilitate fast cooking),sangai(food, mainly dried spices, fried without oil), andlayur(warmed over low heat to dry) are examples of terms for dry-heat cooking methods. On the other hand, moist-heat cooking methods includes terms such astanak(cooking in a pot, especially rice),jerang(boiling or simmering),celur(blanching or dipping food such as vegetables into hot water) andreneh(simmering or boiling food).
As defined by Ainuddin, Malay food has five characteristics:
Bruneian Malaycuisineis often spicy and commonly eaten with either rice or noodles.Beefrendang,nasi lemakandpajeri nanasare popular foods inBrunei.Among the few dishes peculiar to Brunei isambuyat, a sticky ball of flavourlesssagostarch, which is wrapped around a bamboo fork and dipped into a spicy and sour gravy.
Nasi katok, which literally means "knock rice", is a popular meal which consists of plain rice,fried chickenandsambal, a spicy relish made from ground chilli peppers and a variety of secondary ingredients including but not limited toshrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar and anchovies.Nasi katokis traditionally served wrapped in brown paper.
The cuisine ofMalay Indonesiansspread on the east coast ofSumatraandKalimantan, primarilyWest Kalimantan. Because of the close ethnic kinship and proximity to Malaysian Malays, many dishes are shared between the two countries. For example,nasi lemakandnasi ulamare considered native dishes ofRiauandJambi. Malay cuisine also shares many similarities with the neighboringMinangkabau cuisineof West Sumatra,Palembangese cuisineof South Sumatra andAcehnese cuisineof Aceh, such as sharinggulai,asam pedas,kari,lemang,nasi minyak,pempek,pindang,rendangandroti canai. This is due to the fact that the Minangkabaus are culturally closely related to the Malays. Malay Indonesian cuisine has also been influenced byArab,Betawi,Chinese,IndianandJavanese cuisine.
Otak-otakis a dish involving fish pieces wrapped in banana leaves. The grilled fish cake is made of ground fish mixed with tapioca starch andspices.
Tempoyakis a fermented durian sauceandsambalbelacanis a Malay-stylesambalmade of fresh chillies and toastedbelacanin a stone mortar. Both are familiar condiments in Sumatra.
Other Malay Indonesian dishes includeacar,amplang,ayam goreng,ayam pansuh,ayam penyet,ayam percik,begedil,bihun goreng,bobotok,bubur asyura,bubur cha cha,bubur lambuk,bubur pedas,cincalok,epok-epok, variousgulai,ikan bakar, variousikan patindishes,kangkung belacan,kemplang,ketupat,kwetiau goreng, variouslaksa,lepat,lontong,martabak,mi celor,mi goreng,mi kari,mi rebus,nasi ambeng,nasi briyani, variousnasi goreng,nasi kari,nasi kebuli,pekasam,rojak,roti jala,roti john,roti tisu,sambalsotong,samosa,satay,sayur lodeh, varioussiput gonggongdishes,soto,soto mi,sup ikan,sup kambing,sup rusa,tauhu goreng,tekwan,terang bulanandulam.
Malaysian Malaycuisinebears many similarities to Malay Indonesiancuisine. It has also been influenced byChinese,Indian, Thai, Javanese and Minangkabau cuisine. Many Malay dishes revolve around therempah, which is usually sauteed in oil to draw out its flavours to form the base of a dish. A dipping relish calledsambalis an essential accompaniment for most Malay dishes.
Nasi lemakis rice cooked in rich coconut milk and considered Malaysia's national dish.
The drinksirap bandungconsists of evaporated or condensed milk flavoured withrose syrup, giving it a pink colour. The drink is an adaptation ofrose milkfrom India.
Other Malay dishes in Malaysia includeapam balik,ayam goreng,ayam masak merah,ayam pansuh,ayam percik,bubur pedas,char kway teow,cincalok,ikan bakar, variouskari,karipap,kebebe,kerabu,keropok lekor,kerutuk daging, variouslaksa,Maggigoreng,masak lemak,mee bandung,mee Jawa,mee kolo,mee siam,mee soto,mee wantan,nasi ambeng,nasi beriani,nasi dagang,Nasi kerabu,nasi goreng,nasi paprik,nasi tumpang,pek nga,roti canai,roti john,satay,taugeh ayam,tempoyakandulam.
Situated between Malaysia and Indonesia,Singaporean Malaydishes are influenced by the food of the neighbouring Malay Peninsula, Sumatra, Java and the Riau Islands. Despite absorbing regional influences, it tends to be adapted to local tastes and differ from its counterparts in neighbouring countries.Hence,Singaporean Malay cuisinefeatures a unique set of influences, especially from Minangkabau and Javanese cuisine.
Dendengis a thinly sliced dried meat. It is preserved through a mixture of sugar and spices and dried via a frying process and shows Minangkabau influences.
Other Malay Singaporean dishes includeassam pedas,bakso,curry puff,gulaidaun ubi,Katong laksa,ketupat,lemak siput,mee siam,mee goreng,naan,nasi goreng,nasi lemak,nasi padang,rojak bandung,roti john,sambal stingray,satay,satay bee hoon,sotoandsup tulang.
Cape Malaycuisineis a tradition of theCape Malay peopleinSouth Africa. It has been influenced by Malay and Javanese cuisine. Thus, Cape Malay influence has brought spicy curries,sambals, pickled fish and a variety of fish stews to South Africa. Adaptations of traditional foods such asbobotieandsosatieare staples in many South African homes.Faldela Williamswrote three cookbooks, including theCape Malay Cookbook, which was instrumental in preserving the cultural traditions of Cape Malay cuisine.
Sosatieis a traditional Cape Malay dish of meat (usually lamb or mutton) cooked on skewers.The term is derived fromsate(skewered meat) andsaus(spicy sauce). To prepare it, mutton chunks are marinated overnight in fried onions, chillies, garlic,curry leavesandtamarindjuice, then threaded on skewers and either pan-fried or grilled.
Cape Malay yellow rice, a sweet dish made with raisins, cinnamon and sugar, also has its origins in Cape Malay cookery, often referred to as Cape Malay yellow rice.
Other Cape Malay dishes includebiryani,boeber,chutney,falooda,frikkadel,koesister,roti,sambals,samoosaandtomato bredie.
Sri Lankan Malaycuisinehas played a significant role in shapingSri Lankan cuisine.Achcharuis a dish that originates from the local Malay community and is now widely popular among all ethnic groups in the country.It is a selection of vegetables in a pickled sauce and blends sweet, sour and spicy flavours.Mee gorengandnasi gorengare also popular, a result of cultural influences from Indonesia and the country's Malay community.
Other Sri Lankan Malay dishes include varieties ofcurry,ekor sop,kalu dodol,sambalsandwatalappam.
Kueandkuih(plural:kuih muih)is a selection of confectionery eaten as a snack during the morning or during midday, and is an important feature of festive occasions. It is a tradition shared by both theMalayand thePeranakancommunities.