Malay Cuisine is the most widespread in Malaysia and characterised by its close similarity to Indonesian,Thai & Indian Cuisines. Coconut milk ( santan ) , lemongrass ( serai ) , bunga kantan ( ginger flower ) and chili are commonly used ingredients/spices as are beef ( daging ), catfish & stingray which are sure favorites associated uniquely with Malay food. The different regions in Malaysia have their own specialties and Kelantan/Terengganu in particular on the Eastern Coast are famed for their fresh ulam (raw greens ) & pungent sambals ( chili pastes ).
Eating out in Malaysia is a favorite activity & casual affair with the more popular eateries located in food courts or warungs. While most food courts offer general food & drinks for the multiracial crowd there are usually certain sections which serve halal food specially for Muslims.
A typical eating out scene in Malaysia
casual & crowded
Some of the delicious offerings common to Malay Cuisine
Make sure you try their unusual colored rice to go with the smelly chili pastes ( sambals ) !
I like Malay style fried chicken, not so oily but a bit dry lor…
i love malay rice because it burns my mouth and my butt! haha .. lovely sambal and tempoyak!
mimi
Malay style fried chickens are darker & drier and the meat more firm. Some make very good ones in nasi campur shops/warungs
ciki
great smelly paste they make, but its an acquired taste … not easy to take for first timers-that stench !