Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
Concept
Malay cuisine
Summary
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.
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.
It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when Malacca Sultanate became the important trade centre in the Malay archipelago. The most important legacy of Malacca derived from its involvement in the spice 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 the fusion of Malay with Chinese and European traditions, cuisines respectively known as Nyonya and Eurasian.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.
Related concepts (17)
Rendang
Rendang (ˈrəndɑːŋ ; rənˈdaŋ) is a Minangkabau dish. It is a rich dish of meat that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours. It originated from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
Lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaf instead. It is commonly called nasi himpit (lit.
Filipino cuisine
Filipino cuisine (lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups.