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class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Origins"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>Origins</span> </div> </a> <ul id="toc-Origins-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cultural_and_regional_influences" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cultural_and_regional_influences"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>Cultural and regional influences</span> </div> </a> <ul id="toc-Cultural_and_regional_influences-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Staples" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Staples"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Staples</span> </div> </a> <button aria-controls="toc-Staples-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only 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class="vector-toc-list"> </ul> </li> <li id="toc-Other_staples" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_staples"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.4</span> <span>Other staples</span> </div> </a> <ul id="toc-Other_staples-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Protein" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Protein"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Protein</span> </div> </a> <button aria-controls="toc-Protein-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Protein subsection</span> </button> <ul id="toc-Protein-sublist" class="vector-toc-list"> <li id="toc-Meat" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Meat"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Meat</span> </div> </a> <ul id="toc-Meat-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Fruit_and_vegetables" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Fruit_and_vegetables"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Fruit and vegetables</span> </div> </a> <button aria-controls="toc-Fruit_and_vegetables-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Fruit and vegetables subsection</span> </button> <ul id="toc-Fruit_and_vegetables-sublist" class="vector-toc-list"> <li id="toc-Vegetables" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vegetables"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Vegetables</span> </div> </a> <ul id="toc-Vegetables-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vegetarianism_in_Malaysia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vegetarianism_in_Malaysia"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Vegetarianism in Malaysia</span> </div> </a> <ul id="toc-Vegetarianism_in_Malaysia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fruit" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fruit"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Fruit</span> </div> </a> <ul id="toc-Fruit-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Ingredients" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Ingredients"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Ingredients</span> </div> </a> <ul id="toc-Ingredients-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Structure_of_meals" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Structure_of_meals"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Structure of meals</span> </div> </a> <ul id="toc-Structure_of_meals-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Food_establishments" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Food_establishments"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Food establishments</span> </div> </a> <ul id="toc-Food_establishments-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cuisines_of_Malaysia" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Cuisines_of_Malaysia"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Cuisines of Malaysia</span> </div> </a> <button aria-controls="toc-Cuisines_of_Malaysia-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Cuisines of Malaysia subsection</span> </button> <ul id="toc-Cuisines_of_Malaysia-sublist" class="vector-toc-list"> <li id="toc-Malay_cuisine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Malay_cuisine"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.1</span> <span>Malay cuisine</span> </div> </a> <ul id="toc-Malay_cuisine-sublist" class="vector-toc-list"> <li id="toc-Javanese-influenced_cuisine" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Javanese-influenced_cuisine"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.1.1</span> <span>Javanese-influenced cuisine</span> </div> </a> <ul id="toc-Javanese-influenced_cuisine-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Malaysian_Chinese_cuisine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Malaysian_Chinese_cuisine"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.2</span> <span>Malaysian Chinese cuisine</span> </div> </a> <ul id="toc-Malaysian_Chinese_cuisine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Malaysian_Indian_cuisine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Malaysian_Indian_cuisine"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.3</span> <span>Malaysian Indian cuisine</span> </div> </a> <ul id="toc-Malaysian_Indian_cuisine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sabahan_food" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sabahan_food"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.4</span> <span>Sabahan food</span> </div> </a> <ul id="toc-Sabahan_food-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sarawakian_food" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sarawakian_food"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.5</span> <span>Sarawakian food</span> </div> </a> <ul id="toc-Sarawakian_food-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Peranakan_food" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Peranakan_food"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.6</span> <span>Peranakan food</span> </div> </a> <ul id="toc-Peranakan_food-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Eurasian_food" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Eurasian_food"> <div class="vector-toc-text"> <span class="vector-toc-numb">8.7</span> <span>Eurasian food</span> </div> </a> <ul id="toc-Eurasian_food-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Kuih_(delicacy)_and_snack" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Kuih_(delicacy)_and_snack"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Kuih (delicacy) and snack</span> </div> </a> <ul id="toc-Kuih_(delicacy)_and_snack-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Desserts_and_sweets" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Desserts_and_sweets"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>Desserts and sweets</span> </div> </a> <ul id="toc-Desserts_and_sweets-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">12</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">13</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Malaysian cuisine</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 22 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-22" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">22 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%85%D8%B7%D8%A8%D8%AE_%D9%85%D8%A7%D9%84%D9%8A%D8%B2%D9%8A" title="مطبخ ماليزي – Arabic" lang="ar" hreflang="ar" data-title="مطبخ ماليزي" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%AE%E0%A6%BE%E0%A6%B2%E0%A6%AF%E0%A6%BC%E0%A7%87%E0%A6%B6%E0%A7%80%E0%A6%AF%E0%A6%BC_%E0%A6%B0%E0%A6%A8%E0%A7%8D%E0%A6%A7%E0%A6%A8%E0%A6%B6%E0%A7%88%E0%A6%B2%E0%A7%80" title="মালয়েশীয় রন্ধনশৈলী – Bangla" lang="bn" hreflang="bn" data-title="মালয়েশীয় রন্ধনশৈলী" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Malajsk%C3%A1_kuchyn%C4%9B" title="Malajská kuchyně – Czech" lang="cs" hreflang="cs" data-title="Malajská kuchyně" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Malasia" title="Gastronomía de Malasia – Spanish" lang="es" hreflang="es" data-title="Gastronomía de Malasia" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C_%D9%85%D8%A7%D9%84%D8%B2%DB%8C%D8%A7%DB%8C%DB%8C" title="آشپزی مالزیایی – Persian" lang="fa" hreflang="fa" data-title="آشپزی مالزیایی" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Cuisine_malaisienne" title="Cuisine malaisienne – French" lang="fr" hreflang="fr" data-title="Cuisine malaisienne" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%A7%90%EB%A0%88%EC%9D%B4%EC%8B%9C%EC%95%84_%EC%9A%94%EB%A6%AC" title="말레이시아 요리 – Korean" lang="ko" hreflang="ko" data-title="말레이시아 요리" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Hidangan_Malaysia" title="Hidangan Malaysia – Indonesian" lang="id" hreflang="id" data-title="Hidangan Malaysia" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Cucina_malaysiana" title="Cucina malaysiana – Italian" lang="it" hreflang="it" data-title="Cucina malaysiana" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Olahan_Malaysia" title="Olahan Malaysia – Javanese" lang="jv" hreflang="jv" data-title="Olahan Malaysia" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%9B%E1%83%90%E1%83%9A%E1%83%90%E1%83%98%E1%83%96%E1%83%98%E1%83%A3%E1%83%A0%E1%83%98_%E1%83%A1%E1%83%90%E1%83%9B%E1%83%96%E1%83%90%E1%83%A0%E1%83%94%E1%83%A3%E1%83%9A%E1%83%9D" title="მალაიზიური სამზარეულო – Georgian" lang="ka" hreflang="ka" data-title="მალაიზიური სამზარეულო" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Masakan_Malaysia" title="Masakan Malaysia – Malay" lang="ms" hreflang="ms" data-title="Masakan Malaysia" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%9E%E3%83%AC%E3%83%BC%E3%82%B7%E3%82%A2%E6%96%99%E7%90%86" title="マレーシア料理 – Japanese" lang="ja" hreflang="ja" data-title="マレーシア料理" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Culin%C3%A1ria_da_Mal%C3%A1sia" title="Culinária da Malásia – Portuguese" lang="pt" hreflang="pt" data-title="Culinária da Malásia" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Malesialainen_keitti%C3%B6" title="Malesialainen keittiö – Finnish" lang="fi" hreflang="fi" data-title="Malesialainen keittiö" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Lutuing_Malasyo" title="Lutuing Malasyo – Tagalog" lang="tl" hreflang="tl" data-title="Lutuing Malasyo" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%AE%E0%AE%B2%E0%AF%87%E0%AE%9A%E0%AE%BF%E0%AE%AF_%E0%AE%89%E0%AE%A3%E0%AE%B5%E0%AF%81%E0%AE%95%E0%AE%B3%E0%AF%8D" title="மலேசிய உணவுகள் – Tamil" lang="ta" hreflang="ta" data-title="மலேசிய உணவுகள்" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%AD%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3%E0%B8%A1%E0%B8%B2%E0%B9%80%E0%B8%A5%E0%B9%80%E0%B8%8B%E0%B8%B5%E0%B8%A2" title="อาหารมาเลเซีย – Thai" lang="th" hreflang="th" data-title="อาหารมาเลเซีย" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Malezya_mutfa%C4%9F%C4%B1" title="Malezya mutfağı – Turkish" lang="tr" hreflang="tr" data-title="Malezya mutfağı" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a 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Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Malaysian+cuisine%22">"Malaysian cuisine"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Malaysian+cuisine%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Malaysian+cuisine%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Malaysian+cuisine%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Malaysian+cuisine%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Malaysian+cuisine%22&acc=on&wc=on">JSTOR</a></span></small></span> <span 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.sidebar-list-title{padding:0 0.4em;text-align:left;font-weight:bold;line-height:1.6em;font-size:105%}.mw-parser-output .sidebar-list-title-c{padding:0 0.4em;text-align:center;margin:0 3.3em}@media(max-width:640px){body.mediawiki .mw-parser-output .sidebar{width:100%!important;clear:both;float:none!important;margin-left:0!important;margin-right:0!important}}body.skin--responsive .mw-parser-output .sidebar a>img{max-width:none!important}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media print{body.ns-0 .mw-parser-output .sidebar{display:none!important}}</style><table class="sidebar sidebar-collapse nomobile nowraplinks hlist" style="width:20em;padding: 0.3em; text-align:center"><tbody><tr><td class="sidebar-top-image"><span typeof="mw:File"><a href="/wiki/File:Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/57/Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg/230px-Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg" decoding="async" width="230" height="307" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/57/Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg/345px-Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/57/Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg/460px-Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg 2x" data-file-width="3024" data-file-height="4032" /></a></span></td></tr><tr><td class="sidebar-pretitle-with-top-image">This article is part of the series on</td></tr><tr><th class="sidebar-title-with-pretitle"><a class="mw-selflink selflink">Malaysian cuisine</a><br /><small><small><small><span title="Malay (macrolanguage)-language text"><i lang="ms">Masakan Malaysia</i></span></small></small></small></th></tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">Regional and cultural cuisines</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Chinese</a></li> <li><a href="/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></li> <li><a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Indian</a></li> <li><a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese</a></li> <li><a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay</a></li> <li><a href="/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></li> <li><a href="/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabah</a></li> <li><a href="/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawak</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">Ingredients</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><i><a href="/wiki/Shrimp_paste" title="Shrimp paste">Belacan</a></i></li> <li><i><a href="/wiki/Budu_(sauce)" title="Budu (sauce)">Budu</a></i></li> <li><i><a href="/wiki/Palm_sugar" title="Palm sugar">Gula Melaka</a></i></li> <li><i><a href="/wiki/Kerisik" title="Kerisik">Kerisik</a></i></li> <li><i><a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Kicap Manis</a></i></li> <li><i><a href="/wiki/Pandanus_amaryllifolius" title="Pandanus amaryllifolius">Pandan</a></i></li> <li><i><a href="/wiki/Sambal" title="Sambal">Sambal</a></i></li> <li><i><a href="/wiki/Coconut_milk" title="Coconut milk">Santan</a></i></li> <li><i><a href="/wiki/Tapai" title="Tapai">Tapai</a></i></li> <li><i><a href="/wiki/Tempoyak" title="Tempoyak">Tempoyak</a></i></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">Types of food</div><div class="sidebar-list-content mw-collapsible-content hlist"> <dl><dt><b>Foods</b></dt></dl> <ul><li><a href="/wiki/List_of_Malaysian_dishes" title="List of Malaysian dishes">Dishes</a> <ul><li><a href="/wiki/Sup_kambing" title="Sup kambing">Soups</a></li> <li><i><a href="/wiki/Kuih" title="Kuih">Kuih</a></i></li> <li><i><a href="/wiki/Krupuk" title="Krupuk">Keropok</a></i></li> <li><i><a href="/wiki/Kripik" title="Kripik">Kerepek</a></i></li></ul></li></ul> <dl><dt><b>Drinks</b></dt></dl> <ul><li><ul><li><a href="/wiki/Alcohol_in_Malaysia" title="Alcohol in Malaysia">Alcohol</a></li></ul></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">Holidays and festivals</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a></li> <li><a href="/wiki/Eid_al-Fitr" title="Eid al-Fitr">Hari Raya Puasa</a></li> <li><a href="/wiki/Eid_al-Adha" title="Eid al-Adha">Hari Raya Qurban</a></li> <li><a href="/wiki/Deepavali" class="mw-redirect" title="Deepavali">Deepavali</a></li> <li><a href="/wiki/Christmas" title="Christmas">Christmas</a></li> <li><a href="/wiki/Kaamatan" title="Kaamatan">Tadau Kaamatan</a></li> <li><a href="/wiki/Gawai_Dayak" title="Gawai Dayak">Gawai</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">Related cuisines</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Bruneian_cuisine" title="Bruneian cuisine">Bruneian</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a></li> <li><a href="/wiki/Filipino_cuisine" title="Filipino cuisine">Filipino</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian</a></li> <li><a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a></li> <li><a href="/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singaporean</a></li> <li><a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding: 0.3em; border-top:blue 2px solid; background:#f9eca7;color: var(--color-base)">See also</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a class="mw-selflink-fragment" href="#History">History</a></li> <li><a href="https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Malaysia" class="extiw" title="wikibooks:Cookbook:Cuisine of Malaysia">Cookbook: Cuisine of Malaysia</a></li> <li><a href="/wiki/Ipoh_cuisine" title="Ipoh cuisine">Ipoh cuisine</a></li></ul></div></div></td> </tr><tr><td class="sidebar-below plainlist"> <span class="nowrap"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/16px-Flag_of_Malaysia.svg.png" decoding="async" width="16" height="8" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/24px-Flag_of_Malaysia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/32px-Flag_of_Malaysia.svg.png 2x" data-file-width="1200" data-file-height="600" /></span></span> </span><a href="/wiki/Portal:Malaysia" title="Portal:Malaysia">Malaysia portal</a><br /><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></td></tr><tr><td class="sidebar-navbar"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Cuisine_of_Malaysia" title="Template:Cuisine of Malaysia"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Cuisine_of_Malaysia" title="Template talk:Cuisine of Malaysia"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Cuisine_of_Malaysia" title="Special:EditPage/Template:Cuisine of Malaysia"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table> <p><b>Malaysian cuisine</b> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i>Masakan Malaysia</i>; <a href="/wiki/Jawi_script" title="Jawi script">Jawi</a>: <style data-mw-deduplicate="TemplateStyles:r1227789315">.mw-parser-output .script-arabic{font-family:"Scheherazade New","SF Arabic",Amiri,"Noto Naskh Arabic","Droid Arabic Naskh","Noto Sans Arabic","Sakkal Majalla","Harmattan","Arabic Typesetting","Arabic Transparent","Times New Roman",Arial,Calibri,"Microsoft Sans Serif","Segoe UI",serif,sans-serif;font-weight:normal}</style><span class="script-arabic script-Arab" dir="rtl" style="font-size: 125%;">ماسقن مليسيا</span>‎) consists of cooking traditions and practices found in <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a>, and reflects the multi-ethnic makeup of its population.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The vast majority of <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a>'s population can roughly be divided among three major ethnic groups: <a href="/wiki/Ethnic_Malays" class="mw-redirect" title="Ethnic Malays">Malays</a>, <a href="/wiki/Chinese_Malaysian" class="mw-redirect" title="Chinese Malaysian">Chinese</a> and <a href="/wiki/Indian_Malaysian" class="mw-redirect" title="Indian Malaysian">Indians</a>. The remainder consists of the <a href="/wiki/Dayak_people" title="Dayak people">indigenous</a> peoples of <a href="/wiki/Sabah" title="Sabah">Sabah</a> and <a href="/wiki/Sarawak" title="Sarawak">Sarawak</a> in <a href="/wiki/East_Malaysia" title="East Malaysia">East Malaysia</a>, the <a href="/wiki/Orang_Asli" title="Orang Asli">Orang Asli</a> of <a href="/wiki/Peninsular_Malaysia" title="Peninsular Malaysia">Peninsular Malaysia</a>, the <a href="/wiki/Peranakan" class="mw-redirect" title="Peranakan">Peranakan</a> and <a href="/wiki/Eurasian" class="mw-redirect" title="Eurasian">Eurasian</a> creole communities, as well as a significant number of foreign workers and expatriates. </p><p>As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, <a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a>, Thai, <a href="/wiki/Filipino_cuisine" title="Filipino cuisine">Filipino</a> and indigenous Bornean and Orang Asli, with light to heavy influences from <a href="/wiki/Arabian_cuisine" class="mw-redirect" title="Arabian cuisine">Arab</a>, <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai</a>, <a href="/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a>, <a href="/wiki/Dutch_cuisine" title="Dutch cuisine">Dutch</a> and <a href="/wiki/British_cuisine" title="British cuisine">British cuisines</a>, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments, herbs and spices used in cooking vary. </p><p>Because Peninsular Malaysia shares a common history with <a href="/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singapore</a>, it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such as <a href="/wiki/Laksa" title="Laksa">laksa</a> and <a href="/wiki/Hainanese_chicken_rice" title="Hainanese chicken rice">chicken rice</a>. The same thing can be said with Malaysian Borneo and <a href="/wiki/Bruneian_cuisine" title="Bruneian cuisine">Brunei</a>, such as <a href="/wiki/Ambuyat" title="Ambuyat">ambuyat</a>. Also because of their proximity, historic <a href="/wiki/Human_migration" title="Human migration">migration</a> and close ethnic and cultural kinship, Malaysia shares culinary ties with <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a>, <a href="/wiki/Thailand" title="Thailand">Thailand</a> and the <a href="/wiki/Philippines" title="Philippines">Philippines</a>,<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> as these nations share dishes such as <a href="/wiki/Satay" title="Satay">satay</a> and <a href="/wiki/Rendang" title="Rendang">rendang</a>. </p><p>Because the vast majority of Chinese Malaysians are descendants of immigrants from <a href="/wiki/Southern_China" class="mw-redirect" title="Southern China">southern China</a>, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew, <a href="/wiki/Cantonese" title="Cantonese">Cantonese</a>, Hakka and Hainanese cuisines.<sup id="cite_ref-trysmartbite_3-0" class="reference"><a href="#cite_note-trysmartbite-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> However, although the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has a mixture of north-south Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2022)">citation needed</span></a></i>]</sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Origins">Origins</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=2" title="Edit section: Origins"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Malaysian cuisine has developed over the <a href="/wiki/History_of_Malaysia" title="History of Malaysia">region's history</a>. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s, during the time of the <a href="/wiki/Malacca_Sultanate" title="Malacca Sultanate">Malacca Sultanate</a>. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries.<sup id="cite_ref-:0_4-0" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> This diverse culinary culture stems from Malaysia's diverse culture and colonial past.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who <a href="/wiki/Spice_trade" title="Spice trade">brought spices</a> from the Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomatoes, squash and pumpkin.<sup id="cite_ref-:0_4-1" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> During the 19th century in the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:0_4-2" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Cultural_and_regional_influences">Cultural and regional influences</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=3" title="Edit section: Cultural and regional influences"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">July 2022</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Being a multicultural country, Malaysians have over the years adopted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian <a href="/wiki/Curry" title="Curry">curry</a>, and made it more dilute and less spicy to suit their taste. Chinese <a href="/wiki/Noodle" title="Noodle">noodles</a> have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, a notable example being <a href="/wiki/Tom_yam" class="mw-redirect" title="Tom yam">tom yam</a>, one of Thailand's most well-known dishes. </p><p>After migrating south of the border, Thai tom yam takes on the visual characteristics of a Malaysian Assam gravy with a flavour profile of sweet, sour and spicy. It is thickened with pounded chilli paste which also turns it a vivid orange-red. <a href="/wiki/Tamarind" title="Tamarind">Tamarind</a> is often used instead of lime juice as its souring agent, and dried instead of fresh chillies are used to provide a fiery kick. <a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay-style</a> tom yam soup tends to be heavily seafood-based, whereas in Chinese-style eateries the broth's spiciness is toned down and usually serves as a base for noodle soup. </p><p>Across the sea from Peninsular Malaysia, on Borneo island, lie the states of Sabah and Sarawak. Traditional lifestyles and limited roads still predominate outside of the major cities, especially in Sarawak, where rivers are the only major highways for much of the inland population. The jungles of Borneo are teeming with wild plants, fungi, and fruits, and its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish fit for the dinner table. A rich variety of traditional food has been developed by Borneo's many tribes and indigenous groups over the centuries; much of it is healthy food, consisting of foraged (now increasingly cultivated due to modernisation) and fermented foods. Because much of the region was once under the Brunei Sultanate's <a href="/wiki/Thalassocracy" title="Thalassocracy">thalassocracy</a>, the <a href="/wiki/Bruneian_Malay_people" class="mw-redirect" title="Bruneian Malay people">Bruneian Malay people</a> have left a lasting culinary influence, particularly on the cookery of the coastal Muslim communities of East Malaysia. According to the source paper written in 2006, the Malaysian food industrial sector accounted for about 14% of the total manufacturing energy consumption.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p><p>Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions the <a href="/wiki/Murut_people" title="Murut people">Murut people</a> of Sabah would serve <i>tamba</i> (<i>jeruk</i> in the Malay language) made from fresh raw <a href="/wiki/Wild_boar" title="Wild boar">wild boar</a> or river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by the <a href="/wiki/Lun_Bawang" title="Lun Bawang">Lun Bawang</a> people across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version of <a href="/wiki/Fermented_meat" title="Fermented meat">fermented meat</a> with garlic and tapioca leaves (either fresh or pickled), and fermented <i>tempoyak</i> is a popular cooking seasoning.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>The production and consumption of traditional liquor play an important cultural role for the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most common form, as well as the widely available. In Sabah, the Penampang Kadazan <i>lihing</i> is perhaps the most well known. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: hiing (certain Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and even <a href="/wiki/Tapai" title="Tapai">tapai</a><sup id="cite_ref-Petronas_8-0" class="reference"><a href="#cite_note-Petronas-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-flyingdusun1_9-0" class="reference"><a href="#cite_note-flyingdusun1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> To add to the confusion, tapai proper as understood by most Peninsular Malaysians is a fermented sweet and sour rice paste served as a snack or dessert, although further fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai.<sup id="cite_ref-flyingdusun1_9-1" class="reference"><a href="#cite_note-flyingdusun1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which is a hard liquor made from rice. To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice.<sup id="cite_ref-explorepartsunknown_10-0" class="reference"><a href="#cite_note-explorepartsunknown-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Staples">Staples</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=4" title="Edit section: Staples"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Rice">Rice</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=5" title="Edit section: Rice"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Nasi_lemak_01a.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Nasi_lemak_01a.jpg/220px-Nasi_lemak_01a.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Nasi_lemak_01a.jpg/330px-Nasi_lemak_01a.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Nasi_lemak_01a.jpg/440px-Nasi_lemak_01a.jpg 2x" data-file-width="1280" data-file-height="960" /></a><figcaption>A Malaysian <a href="/wiki/Nasi_lemak" title="Nasi lemak">nasi lemak</a> traditionally wrapped in <a href="/wiki/Banana_leaves" class="mw-redirect" title="Banana leaves">banana leaves</a> </figcaption></figure> <p>Rice (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">nasi</i>) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer <a href="/wiki/Sri_Owen" title="Sri Owen">Sri Owen</a>, there is some evidence for rice cultivation found in the state of <a href="/wiki/Sarawak" title="Sarawak">Sarawak</a> in Malaysian <a href="/wiki/Borneo" title="Borneo">Borneo</a> dated 2300 BC, and about 900 years of history for the state of <a href="/wiki/Kelantan" title="Kelantan">Kelantan</a> in West Malaysia. Today <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a> produces about seventy percent of the amount of rice it needs to support itself and the rest is imported.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> This is a matter of policy as the government believes that national resources can be used more profitably instead of attempting to achieve self-sufficiency with rice production; the prevalent attitude is that revenue generated from its industries enables the country to import up to half the rice it needs.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Nevertheless, the government is fully committed and involved in planning, allocating resources and managing subsidies for the rice farming industry. The state of Kedah is considered the "rice bowl"<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">jelapang padi</i>) of the country, accounting for about half of Malaysia's total production of <a href="/wiki/Rice" title="Rice">rice</a>. </p><p><a href="/wiki/Steamed_rice" class="mw-redirect" title="Steamed rice">Plain steamed white rice</a>, to be served with side dishes of meat or vegetables, is typically prepared with an electric <a href="/wiki/Rice_cooker" title="Rice cooker">rice cooker</a> at home. Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, called <a href="/wiki/Lontong" title="Lontong"><i>nasi himpit</i></a>, is another method of preparing and cooking rice: the rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is then cooked by boiling. The rice would compress and merge during the cooking process. Compressed rice is usually eaten cold with some sort of gravy, although it may be served warm in a broth or soup. A notable variant of compressed rice prepared by the <a href="/wiki/Bugis" title="Bugis">Bugis</a> community is <i><a href="/wiki/Burasa" title="Burasa">burasak</a></i>: rice is precooked with coconut milk before it is wrapped in banana leaves and steamed until fully cooked. </p><p>Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in the market, and each type has a specific cooking method to bring out optimal results.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> Glutinous rice (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">pulut</i>) is one example: because of its low <a href="/wiki/Amylose" title="Amylose">amylose</a> and high <a href="/wiki/Amylopectin" title="Amylopectin">amylopectin</a> content which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not suitably interchangeable with regular rice. It is typically used for making snacks and desserts, but glutinous rice is also prepared as a savoury staple by indigenous peoples like the <a href="/wiki/Orang_Asli" title="Orang Asli">Orang Asli</a> as well as the <a href="/wiki/Dayak_people" title="Dayak people">Dayak people</a> of Borneo. <i><a href="/wiki/Lemang" title="Lemang">Lemang</a></i> is glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions like <a href="/wiki/Gawai_Dayak" title="Gawai Dayak">Ari Gawai</a>, <a href="/wiki/Eid_al-Fitr" title="Eid al-Fitr">Hari Raya Aidilfitri</a>, and <a href="/wiki/Eid_al-Adha" title="Eid al-Adha">Hari Raya Aidiladha</a>.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>A popular dish based on rice in Malaysia is <span title="Malay (macrolanguage)-language text"><i lang="ms">nasi lemak</i></span>, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, <span title="Malay (macrolanguage)-language text"><i lang="ms">nasi lemak</i></span> is very popular and frequently referred to as the <a href="/wiki/National_dish" title="National dish">national dish</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> It is customarily served with <span title="Malay (macrolanguage)-language text"><i lang="ms">ikan bilis</i></span> or fried anchovies, peanuts, sliced <a href="/wiki/Cucumber" title="Cucumber">cucumber</a>, hard-boiled eggs and <i><a href="/wiki/Sambal" title="Sambal">sambal</a></i>. Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal, <span title="Malay (macrolanguage)-language text"><i lang="ms">nasi lemak</i></span> may be served with fried chicken, curries, or a spicy meat stew called <i><a href="/wiki/Rendang" title="Rendang">rendang</a></i>. </p><p><a href="/wiki/Congee" title="Congee">Congee</a> is a type of rice <a href="/wiki/Porridge" title="Porridge">porridge</a> or gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> Congee is called <span title="Malay (macrolanguage)-language text"><i lang="ms">bubur</i></span> in <a href="/wiki/Malay_language" title="Malay language">Malay</a>; 粥 written in <a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>, pronounced as <i>zhou</i> in <a href="/wiki/Mandarin_Chinese" title="Mandarin Chinese">Mandarin Chinese</a> and <i>juk</i> in <a href="/wiki/Cantonese" title="Cantonese">Cantonese</a>; and <i>kanji</i> (கஞ்சி) in <a href="/wiki/Tamil_language" title="Tamil language">Tamil</a>. It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in the Malaysian diet is such that <a href="/wiki/Bubur_ayam" title="Bubur ayam">bubur ayam</a> or chicken congee is a permanent fixture on the menu of Malaysian <a href="/wiki/McDonald%27s" title="McDonald's">McDonald's</a> restaurants.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Noodles">Noodles</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=6" title="Edit section: Noodles"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p><a href="/wiki/Noodle" title="Noodle">Noodles</a> are another popular staple, particularly in Malaysian Chinese cuisine, but used by other groups as well. Noodles such as bi hoon (米粉, <a href="/wiki/Hokkien" title="Hokkien">Hokkien</a>: bí-hún, <a href="/wiki/Malay_language" title="Malay language">Malay</a>: <span title="Malay (macrolanguage)-language text"><i lang="ms">bihun</i></span>; <a href="/wiki/Rice_vermicelli" title="Rice vermicelli">rice vermicelli</a>), <a href="/wiki/Kuy_teav" class="mw-redirect" title="Kuy teav">kuay teow</a> (粿條, Hokkien: kóe-tiâu) or ho fun (河粉, <a href="/wiki/Cantonese" title="Cantonese">Cantonese</a>: ho4 fan2; <a href="/wiki/Shahe_fen" title="Shahe fen">flat rice noodles</a>), mee (麵 or 面, Hokkien: mī, Malay: <span title="Malay (macrolanguage)-language text"><i lang="ms">mi</i></span>; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ; <a href="/wiki/Misua" title="Misua">wheat vermicelli</a>), yee meen (伊麵 or 伊面, Cantonese: ji1 min6; <a href="/wiki/Yi_mein" title="Yi mein">golden wheat noodles</a>), dongfen (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; <a href="/wiki/Cellophane_noodles" title="Cellophane noodles">cellophane noodles</a>), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2; <a href="/wiki/Silver_needle_noodles" title="Silver needle noodles">silver needle noodles</a>), and others provide an alternative source of carbohydrate to a serving of rice that accompanies every meal. Stir-fried noodle dishes (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms"><a href="/wiki/Mee_goreng" title="Mee goreng">mee goreng</a></i>) are ubiquitous throughout Malaysia's cities, towns and villages, with numerous localised variants prepared by various ethnic communities according to their culinary traditions and preferences. </p> <div class="mw-heading mw-heading3"><h3 id="Bread">Bread</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=7" title="Edit section: Bread"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Canai.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Canai.jpg/220px-Canai.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Canai.jpg/330px-Canai.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/56/Canai.jpg/440px-Canai.jpg 2x" data-file-width="500" data-file-height="333" /></a><figcaption><a href="/wiki/Roti_canai" title="Roti canai">Roti canai</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Roti_Telur_and_Teh_Tarik.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Roti_Telur_and_Teh_Tarik.jpg/220px-Roti_Telur_and_Teh_Tarik.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Roti_Telur_and_Teh_Tarik.jpg/330px-Roti_Telur_and_Teh_Tarik.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Roti_Telur_and_Teh_Tarik.jpg/440px-Roti_Telur_and_Teh_Tarik.jpg 2x" data-file-width="4912" data-file-height="2760" /></a><figcaption>Roti Telur and Teh Tarik</figcaption></figure> <p>Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western-style <a href="/wiki/White_bread" title="White bread">white bread</a> and <a href="/wiki/Indian_bread" title="Indian bread">Indian breads</a> made with wheat flour like <a href="/wiki/Roti_canai" title="Roti canai">roti canai</a> are fairly common foods or is sandwiched along with a layer of <span title="Malay (macrolanguage)-language text"><i lang="ms">kaya</i></span> between slices of untoasted white bread. </p><p>Traditional wheat-based pleated steamed <a href="/wiki/Baozi" title="Baozi">bao</a> or pao (Chinese : 包子) is a Chinese staple which has become tightly woven into Malaysia's gastronomic fabric. Pao are found in restaurants doing brunch <a href="/wiki/Dim_sum" title="Dim sum">dim sum</a> trade, as well as specialist Chinese <a href="/wiki/Kopi_tiam" title="Kopi tiam">kopitiam</a> (coffee shops). Sweet fillings may include <a href="/wiki/Red_bean_paste" title="Red bean paste">tausa</a>, <a href="/wiki/Lotus_seed_paste" title="Lotus seed paste">lotus seed paste</a>, <span title="Malay (macrolanguage)-language text"><i lang="ms">kaya</i></span>, pandan, ground peanuts, and custard; savoury fillings may consist of stewed <a href="/wiki/Char_siu" title="Char siu">char siu</a> (Chinese : 叉燒), chicken or pork. Malay versions (<span title="Malay (macrolanguage)-language text"><i lang="ms">pau</i></span>) may be found in night markets (<span title="Malay (macrolanguage)-language text"><i lang="ms">pasar malam</i></span>) and they are always <a href="/wiki/Halal" title="Halal">halal</a>, with fillings of curried potato, chicken or beef. Some variants have a <a href="/wiki/Quail_eggs" title="Quail eggs">quail egg</a> in the middle in addition to the curry. </p><p>Oven-baked buns are also available in specialist bakeries, <span title="Malay (macrolanguage)-language text"><i lang="ms">kopitiam</i></span>, and restaurants. One local speciality in particular - a bun with a buttery core and topped with a crispy and fragrant coffee pastry crust - has achieved iconic status in Malaysia, and franchises like <a href="/wiki/Rotiboy" title="Rotiboy">Rotiboy</a> and Pappa Roti which specialise in these coffee buns have successfully expanded abroad to multiple nations and spawned hundreds of outlets. However, the popular buns that remain a favourite among Malaysians are the buns that are filled with a sweet shredded coconut filling, <span title="Malay (macrolanguage)-language text"><i lang="ms">kaya</i></span> (coconut jam), <span title="Malay (macrolanguage)-language text"><i lang="ms">pandan kaya</i></span> (screwpine with coconut jam), sweet corn, chocolate, red bean paste and butter buns. </p> <div class="mw-heading mw-heading3"><h3 id="Other_staples">Other staples</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=8" title="Edit section: Other staples"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people of Sabah and Sarawak. Rice is central to <a href="/wiki/Kadazandusun" class="mw-redirect" title="Kadazandusun">Kadazandusun</a> culture, and its paramount importance is reflected in the annual <a href="/wiki/Kaamatan" title="Kaamatan">Kaamatan</a> festival, as well as traditional beliefs and customs since antiquity which revolve around the veneration of rice spirits. But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples. The tapioca tuber is just as important as rice to the <a href="/wiki/Bajau_people" class="mw-redirect" title="Bajau people">Bajau people</a> of Sabah, while the <a href="/wiki/Dayak_people" title="Dayak people">Dayak peoples</a> of Sarawak make extensive use of both the tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the pith extracted from the sago palm, and is the staple food for the <a href="/wiki/Melanau_people" title="Melanau people">Melanau</a> and the <a href="/wiki/Penan_people" title="Penan people">Penan</a> peoples of Sarawak.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>Sago starch is prepared as a gooey and sticky paste by the <a href="/wiki/Bisaya_(Borneo)" title="Bisaya (Borneo)">Bisaya</a> and <a href="/wiki/Kedayan" title="Kedayan">Kedayan</a> communities called <a href="/wiki/Ambuyat" title="Ambuyat">ambuyat</a>, and is called <i><span title="Central Melanau-language text"><i lang="mel">linut</i></span></i> by the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipping it into soup, <i>sambal</i>, or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo: the <a href="/wiki/Rhynchophorus_ferrugineus" title="Rhynchophorus ferrugineus">sago grub</a>. Called <i>butod</i> in Sabah and <i>ulat mulong</i> in Sarawak, sago grubs are typically eaten raw but also served deep fried, roasted or sauteed.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Protein">Protein</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=9" title="Edit section: Protein"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Meat">Meat</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=10" title="Edit section: Meat"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Furumura_Seafood_Restaurant,_Kota_Kinabalu,_Malaysia.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG/260px-Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG/390px-Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG/520px-Furumura_Seafood_Restaurant%2C_Kota_Kinabalu%2C_Malaysia.JPG 2x" data-file-width="640" data-file-height="480" /></a><figcaption>Tanks of fresh <a href="/wiki/Seafood" title="Seafood">seafood</a> at a seafood restaurant in <a href="/wiki/Kota_Kinabalu" title="Kota Kinabalu">Kota Kinabalu</a>, Malaysia</figcaption></figure> <p>Malaysian <a href="/wiki/Poultry" title="Poultry">poultry</a> is handled according to halal standards to conform with the country's dominant and official religion, Islam.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Imported poultry is available at major hypermarkets, supermarkets and speciality stores especially in affluent areas where a significant expatriate community can be found. </p><p><a href="/wiki/Fish_(food)" class="mw-redirect" title="Fish (food)">Fish</a>, both freshwater and saltwater, features prominently in the Malaysian diet. Most local fish is purchased soon after it is caught, while frozen fish is generally imported. Such fish, namely <a href="/wiki/Salmon_as_food" title="Salmon as food">salmon</a> and <a href="/wiki/Cod_(food)" class="mw-redirect" title="Cod (food)">cod</a>, are well received on the Malaysian table but are not found in Malaysian waters.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> Many types of seafood are consumed in Malaysia, including <a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">shrimp or prawn</a>, <a href="/wiki/Crab_meat" title="Crab meat">crab</a>, <a href="/wiki/Squid_(food)" class="mw-redirect" title="Squid (food)">squid</a>, <a href="/wiki/Cuttlefish" title="Cuttlefish">cuttlefish</a>, <a href="/wiki/Clam" title="Clam">clams</a>, <a href="/wiki/Cockle_(bivalve)" title="Cockle (bivalve)">cockles</a>, <a href="/wiki/Snails_as_food" title="Snails as food">snails</a>, <a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">sea cucumber</a> and <a href="/wiki/Octopus_as_food" title="Octopus as food">octopus</a>. In general, members of all ethnic communities enjoy seafood, which is considered <a href="/wiki/Halal" title="Halal">halal</a> by Malaysian Muslims (according to <a href="/wiki/Shafi%CA%BDi_school" class="mw-redirect" title="Shafiʽi school">Shafi’i fiqh</a>), though some species of crabs are not considered halal as they can live on both land and sea. Sea cucumbers are considered halal.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Beef" title="Beef">Beef</a> is common in the Malaysian diet, though it is notable that the consumption of beef is proscribed by some followers of <a href="/wiki/Hinduism" title="Hinduism">Hinduism</a> and certain <a href="/wiki/Chinese_folk_religion" title="Chinese folk religion">Chinese folk religious sects</a>. Beef can be commonly found cooked in curries, stews, roasted, or eaten with noodles. Malays generally eat beef that is halal. Australian beef prepared under the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia and is halal.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Malaysian_Malays" title="Malaysian Malays">Malaysian Malays</a>, who form about half of Malaysia's population, are <a href="/wiki/Muslim" class="mw-redirect" title="Muslim">Muslim</a> and therefore do not consume pork since <a href="/wiki/Islam_and_pork" class="mw-redirect" title="Islam and pork">Islam forbids it</a>. This does not prohibit others from producing and consuming pork products, and thus pork can be found in <a href="/wiki/Wet_market" title="Wet market">wet markets</a>, <a href="/wiki/Supermarket" title="Supermarket">supermarkets</a> and <a href="/wiki/Hypermarket" title="Hypermarket">hypermarkets</a>, usually displayed with a non-halal disclaimer. Pork is consumed by the Chinese communities, Indians, <a href="/wiki/Iban_people" title="Iban people">the Iban</a>, <a href="/wiki/Kadazan_people" title="Kadazan people">the Kadazan</a>, <a href="/wiki/Murut_people" title="Murut people">Murut</a>, <a href="/wiki/Lun_Bawang" title="Lun Bawang">Lun Bawang/Lundayeh</a>, the <a href="/wiki/Orang_Asli" title="Orang Asli">Orang Asli</a>, and non-Muslim <a href="/wiki/Expatriate" title="Expatriate">expatriates</a>.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p>In Malaysia, the term "<a href="/wiki/Mutton" class="mw-redirect" title="Mutton">mutton</a>" refers to goat meat; lamb, or the meat of a young sheep, is always imported from countries like Australia and New Zealand. In the past mutton was primarily associated with <a href="/wiki/Malaysian_Indian" class="mw-redirect" title="Malaysian Indian">Malaysian Indian</a> cuisine, and was not as widely eaten due to health concerns as well as its perceived gamey flavour. Today, dishes like whole spit roast of mutton, mutton <a href="/wiki/Biryani" title="Biryani">biryani</a> and mutton soup are now a common sight at banquets and events. Today, the demand for mutton during the fasting month and <a href="/wiki/Eid_al-Fitr" title="Eid al-Fitr">Hari Raya</a> period has now far exceeded that for <a href="/wiki/Diwali" title="Diwali">Deepavali</a> and <a href="/wiki/Christmas" title="Christmas">Christmas</a> combined.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Fruit_and_vegetables">Fruit and vegetables</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=11" title="Edit section: Fruit and vegetables"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Vegetables">Vegetables</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=12" title="Edit section: Vegetables"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kangkungblacan.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Kangkungblacan.jpg/220px-Kangkungblacan.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Kangkungblacan.jpg/330px-Kangkungblacan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/43/Kangkungblacan.jpg/440px-Kangkungblacan.jpg 2x" data-file-width="500" data-file-height="333" /></a><figcaption>Kangkung belacan</figcaption></figure> <p>Locally-grown <a href="/wiki/Produce" title="Produce">produce</a> is available year-round as Malaysia is a tropical country and does not have four seasons. During rainy seasons, vegetable yields may decrease (which may result in an increase in market price), but rarely if ever stop altogether. Imported produce has made inroads into the market in recent years, either to supplement local demand for essential ingredients like <a href="/wiki/Garlic" title="Garlic">garlic</a> and <a href="/wiki/Potato" title="Potato">potatoes</a>, or to supply produce which does not grow well in Malaysia's climate and soil conditions. A few regions in Malaysia, like <a href="/wiki/Cameron_Highlands" title="Cameron Highlands">Cameron Highlands</a> and the foothills adjacent to <a href="/wiki/Mount_Kinabalu" title="Mount Kinabalu">Mount Kinabalu</a> provide the appropriate mean temperatures and soil conditions for the cultivation of temperate produce like <a href="/wiki/Camellia_sinensis" title="Camellia sinensis">tea</a>. </p><p>Malaysian-grown greens, tubers and vegetables commonly found nationwide include but are not limited to <a href="/wiki/Amaranth" title="Amaranth">amaranth</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">bayam</i></span>), <a href="/wiki/Bean_sprout" class="mw-redirect" title="Bean sprout">bean sprouts</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">taugeh</i></span>), <a href="/wiki/Eggplant" title="Eggplant">brinjals</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">terung</i></span>), <a href="/wiki/Momordica_charantia" title="Momordica charantia">bitter gourd</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">peria</i></span>), <a href="/wiki/Chinese_cabbage" title="Chinese cabbage">bok choi</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">sawi</i></span>), <a href="/wiki/Cabbage" title="Cabbage">cabbage</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">kobis</i></span>), <a href="/wiki/Choy_sum" title="Choy sum">choy sum</a><i>,</i> cucumber (<span title="Malay (macrolanguage)-language text"><i lang="ms">timun</i></span>)<i>, <a href="/wiki/Chinese_celery" class="mw-redirect" title="Chinese celery">Chinese celery</a> (</i><span title="Malay (macrolanguage)-language text"><i lang="ms">daun sup</i></span>)<i>, <a href="/wiki/Coriander" title="Coriander">coriander</a></i> (<span title="Malay (macrolanguage)-language text"><i lang="ms">daun ketumbar</i></span>), ginger (<span title="Malay (macrolanguage)-language text"><i lang="ms">halia</i></span>), <a href="/wiki/Green_bean" title="Green bean">green beans</a>, <a href="/wiki/Ipomoea_aquatica" title="Ipomoea aquatica">water spinach</a> (<i>kangkung)</i>, <a href="/wiki/Okra" title="Okra">ladies' fingers</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">bendi</i></span>), <a href="/wiki/Leek" title="Leek">leeks</a>, <a href="/wiki/Lettuce" title="Lettuce">lettuce</a>, <a href="/wiki/Lotus_root" class="mw-redirect" title="Lotus root">lotus root</a>, <a href="/wiki/Maize" title="Maize">maize</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">jagung</i></span>), <a href="/wiki/Napa_cabbage" title="Napa cabbage">napa cabbage</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">kobis cina</i></span>), <a href="/wiki/Sweet_potato" title="Sweet potato">sweet potatoes</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">ubi keledek</i></span>), <a href="/wiki/Spring_onion" class="mw-redirect" title="Spring onion">spring onions</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">daun bawang</i></span>), <a href="/wiki/Sauropus_androgynus" class="mw-redirect" title="Sauropus androgynus">katuk</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">cekur manis</i></span> or <span title="Malay (macrolanguage)-language text"><i lang="ms">sayur manis</i></span>), <a href="/wiki/Pumpkin" title="Pumpkin">pumpkin</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">labu</i></span>), <a href="/wiki/Shiitake_mushroom" class="mw-redirect" title="Shiitake mushroom">shiitake mushrooms</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">cendawan</i></span>), <a href="/wiki/Stink_bean" class="mw-redirect" title="Stink bean">stink beans</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">petai</i></span>), <a href="/wiki/Tapioca" title="Tapioca">tapioca</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">ubi kayu</i></span>), <a href="/wiki/Taro" title="Taro">taro or yam</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">ubi keladi</i></span>), <a href="/wiki/Tomato" title="Tomato">tomatoes</a>, <a href="/wiki/Pachyrhizus" title="Pachyrhizus">yambean or turnip</a>, <a href="/wiki/Turmeric" title="Turmeric">turmeric</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">kunyit</i></span>), and <a href="/wiki/Yardlong_bean" class="mw-redirect" title="Yardlong bean">yardlong beans</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">kacang panjang</i></span>), carrot (<span title="Malay (macrolanguage)-language text"><i lang="ms">lobak merah</i></span>), and scallions (<span title="Malay (macrolanguage)-language text"><i lang="ms">daun bawang</i></span>). </p><p>In some areas in Malaysia local produce is grown on a small scale, and many rural communities like the Peninsular <a href="/wiki/Orang_Asli" title="Orang Asli">Orang Asli</a> and certain tribal peoples of Sarawak forage wild edible <a href="/wiki/Fern" title="Fern">ferns</a> or vegetables to supplement their diet. <a href="/wiki/Diplazium_esculentum" title="Diplazium esculentum">Vegetable fern</a>, better known as <span title="Malay (macrolanguage)-language text"><i lang="ms">pucuk paku pakis</i></span>, is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation. <i><a href="/wiki/Stenochlaena" title="Stenochlaena">Stenochlaena palustris</a></i> is another type of wild fern popularly used for food. Endemic to East Malaysia, it is called <span title="Malay (macrolanguage)-language text"><i lang="ms">midin</i></span> in Sarawak and is prized for its <a href="/wiki/Fiddlehead_fern" class="mw-redirect" title="Fiddlehead fern">fiddleheads</a> by locals and visitors. It is known by the native peoples of <a href="/wiki/Sabah" title="Sabah">Sabah</a> as <span title="Malay (macrolanguage)-language text"><i lang="ms">lemiding</i></span>, <span title="Malay (macrolanguage)-language text"><i lang="ms">lembiding</i></span> or <span title="Malay (macrolanguage)-language text"><i lang="ms">lombiding</i></span>, where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants like <a href="/wiki/Bamboo_shoot" title="Bamboo shoot">bamboo</a> and coconut are popularly harvested as food by communities outside urban areas. </p><p>A popular way to cook leafy vegetables like <span title="Malay (macrolanguage)-language text"><i lang="ms">kangkung</i></span> and sweet potato leaves is stir frying with a pungent sauce made from <span title="Malay (macrolanguage)-language text"><i lang="ms">belacan</i></span> (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like <span title="Malay (macrolanguage)-language text"><i lang="ms">paku pakis</i></span> and <span title="Malay (macrolanguage)-language text"><i lang="ms">midin</i></span>. Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of <a href="/wiki/Pickling" title="Pickling">pickle</a> called <i><a href="/wiki/Acar" title="Acar">acar</a></i>. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as <a href="/wiki/Ulam_(salad)" title="Ulam (salad)">ulam</a>. An <span title="Malay (macrolanguage)-language text"><i lang="ms">ulam</i></span> spread may include items such as <a href="/wiki/Banana_flower" class="mw-redirect" title="Banana flower">banana blossoms</a>, cucumber, <a href="/wiki/Winged_bean" title="Winged bean">winged beans</a>, <i><a href="/wiki/Centella_asiatica" title="Centella asiatica">pegaga</a></i> leaves, <span title="Malay (macrolanguage)-language text"><i lang="ms">petai</i></span>, and yardlong beans, typically eaten with a pungent dipping sauce like <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal belacan</i></span>. </p> <div class="mw-heading mw-heading3"><h3 id="Vegetarianism_in_Malaysia">Vegetarianism in Malaysia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=13" title="Edit section: Vegetarianism in Malaysia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">October 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Bananaleafrice001.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Bananaleafrice001.jpg/350px-Bananaleafrice001.jpg" decoding="async" width="350" height="269" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Bananaleafrice001.jpg/525px-Bananaleafrice001.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/3/3b/Bananaleafrice001.jpg 2x" data-file-width="585" data-file-height="450" /></a><figcaption>A typical serving of banana leaf rice.</figcaption></figure> <p>As of 2012, about one million people within Malaysia's total population were practising <a href="/wiki/Vegetarian" class="mw-redirect" title="Vegetarian">vegetarians</a>, and vegetarian food is much easier to obtain when dining out today. However, because of the heavy emphasis on meat and seafood by traditional Malay cuisine as well as the common inclusion of shrimp paste and other seafood products in many local dishes, diners may find it difficult to negotiate their way around menus in search of vegetarian or vegan food in Malay cuisine restaurants. </p><p>Restaurants that display signs with the words <i>sayur sayuran</i>, <i>vegetarian</i> or the Chinese characters <i>素</i> or <i>斎</i> will offer a decent variety of food for diners who abstain from meat. There are many of them across the country, particularly in urban areas. These restaurants serve only vegetarian/vegan food and absolutely no meat or animal products is used in their cooking. Even restaurants that specialise in meat and seafood will make vegetarian dishes upon request. Some meat-serving restaurants have a vegetarian section in their menu. </p><p>Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a vegetarian diet at least some of the time. Some vegetarian Chinese cuisine restaurants offer an <a href="/wiki/Buddhist_cuisine" title="Buddhist cuisine">exclusively vegetarian menu</a> (Chinese: 素食, 斎) featuring Chinese dishes which resemble meat dishes in look and even taste like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with a "bone". These restaurants are run by proprietors who abstain from consumption of animal products and strong-tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables. </p><p>Organic vegetarianism has also slowly become a trendy modern vegetarian diet nowadays. Most of the organic vegetarian menu will include superfood ingredients, for example: organic quinoa, millet, chia seeds, flax seeds, avocado, egg, tofu, pine nuts, blueberry, <a href="/wiki/Almond_milk" title="Almond milk">almond milk</a>, etc. A lot of organic fruit and vegetables are locally produced in recent years. There is even an organic version of vegetarian sambal balacan, Nasi lemak chili paste, etc. </p><p>Buddhist vegetarian restaurants are likely to be found in areas with a high concentration of Chinese and tend to be especially busy on certain festive days where many Buddhists adopt a strict vegetarian diet for at least a day. In Buddhism, some people who are full-time vegetarians are observing the Buddhist <a href="/wiki/Five_Precepts" class="mw-redirect" title="Five Precepts">Five Precepts</a>. They are vegetarian because they are observing the precept to abstain from killing or harming living beings intentionally. Another precept is to abstain from taking drugs or intoxicants for enjoyment, hence, alcohol is not used in most pure vegetarian shops. (This is different, however, when ordering vegetarian food off the menu of restaurants that serve meat dishes.) </p><p>Vegetarianism has a long and revered tradition in Indian culture. Some Malaysian Indians are born-and-bred vegetarians who often hail from a family line with generations of vegetarians. Some others practice vegetarianism on auspicious festivals such as Thai Ponggal, Hindu New Year, Deepavali, Full Moon Prayers, and on certain days of the week as a symbol of respect when they visit holy temples. Abstaining from meat before fulfilling a vow is a common practice to bring the body to a neutral and focused state, physically and mentally, during Thaipusam and other holy prayer events. Dishes, of South and North Indian types, are based on the ancient concept of Ayurveda and are known to include arusuvai or six types of tastes. Some Indian vegetarian dishes may incorporate dairy products and honey (<a href="/wiki/Lacto_vegetarianism" title="Lacto vegetarianism">lacto vegetarian</a>). Some others are heavily based on lavish coconut milk and nuts. There are many Indian eateries and restaurants in Malaysia that offer a pure vegetarian menu. South Indian restaurants, in particular, offer no shortage of meatless options such as Thali meal, also known as banana leaf rice, which is often vegetarian by default, and a wide array of sweets, snacks and light meals such as kesari, tose, idli, uppuma, vade, aviyal, idiyappam and paniyaram. </p> <div class="mw-heading mw-heading3"><h3 id="Fruit">Fruit</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=14" title="Edit section: Fruit"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-One_source plainlinks metadata ambox ambox-content ambox-one_source" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>relies largely or entirely on a <a href="/wiki/Wikipedia:Articles_with_a_single_source" title="Wikipedia:Articles with a single source">single source</a></b>.<span class="hide-when-compact"> Relevant discussion may be found on the <a href="/wiki/Talk:Malaysian_cuisine##" title="Talk:Malaysian cuisine">talk page</a>. Please help <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Malaysian_cuisine&action=edit">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">introducing citations to additional sources</a>.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Malaysian+cuisine%22">"Malaysian cuisine"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Malaysian+cuisine%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Malaysian+cuisine%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Malaysian+cuisine%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Malaysian+cuisine%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Malaysian+cuisine%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span></div></td></tr></tbody></table> <p>Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like <a href="/wiki/Cameron_Highlands" title="Cameron Highlands">Cameron Highlands</a> or <a href="/wiki/Kundasang" title="Kundasang">Kundasang</a> in Sabah have a different climate zone which enables the cultivation of temperate fruits like <a href="/wiki/Strawberry" title="Strawberry">strawberries</a>. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or <span title="Malay (macrolanguage)-language text"><i lang="ms">jeruk</i></span> are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably <a href="/wiki/Alor_Setar" title="Alor Setar">Alor Setar</a> (<i><a href="/wiki/Bouea_macrophylla" title="Bouea macrophylla">buah setar</a></i>) and <a href="/wiki/Malacca" title="Malacca">Malacca</a> (<i><a href="/wiki/Phyllanthus_emblica" title="Phyllanthus emblica">buah melaka</a></i>). </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:RojakPenang.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/RojakPenang.jpg/220px-RojakPenang.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/RojakPenang.jpg/330px-RojakPenang.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/RojakPenang.jpg/440px-RojakPenang.jpg 2x" data-file-width="560" data-file-height="420" /></a><figcaption><a href="/wiki/Penang" title="Penang">Penang</a> <i><a href="/wiki/Rojak" title="Rojak">rojak</a></i></figcaption></figure> <p>Fruits are used to make a popular salad dish called <a href="/wiki/Rojak#Fruit_rojak" title="Rojak">rojak</a> (Chinese: 水果囉喏). It consists of pieces of fruit and vegetable bound with a viscous dark sauce made from shrimp paste, sugar, chilli, and lime juice. The <a href="/wiki/Penang" title="Penang">Penang</a> version is particularly popular and well regarded. The dish is usually topped with a generous sprinkling of toasted ground peanuts. </p><p>Notable fruits which are cultivated in Malaysia include: </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Durian_rack_in_Kuala_Lumpur.jpeg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Durian_rack_in_Kuala_Lumpur.jpeg/220px-Durian_rack_in_Kuala_Lumpur.jpeg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Durian_rack_in_Kuala_Lumpur.jpeg/330px-Durian_rack_in_Kuala_Lumpur.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Durian_rack_in_Kuala_Lumpur.jpeg/440px-Durian_rack_in_Kuala_Lumpur.jpeg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><a href="/wiki/Durian" title="Durian">Durians</a> in rack sold in Kuala Lumpur</figcaption></figure> <ul><li>The <b><a href="/wiki/Banana" title="Banana">banana</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">pisang</i></span> in Malay. Many different cultivars are available on the market, and <a href="/wiki/Cooking_banana" title="Cooking banana">plantain</a> is used for <a href="/wiki/Pisang_goreng" class="mw-redirect" title="Pisang goreng">pisang goreng</a>. Other parts of the banana plant may be used for culinary purposes.</li> <li>The <b><a href="/wiki/Calamondin" class="mw-redirect" title="Calamondin">calamansi lime</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">limau kasturi</i></span> in Malay. Widely used as a souring agent in Malaysian cooking, the juice of the calamansi lime is also savoured on its own with ice and secondary flavourings like green apple juice, pandan leaves and dried preserved plums.</li> <li>The <b><a href="/wiki/Cempedak" class="mw-redirect" title="Cempedak">cempedak</a></b>, a fruit with a large and rough pod-like body. The edible flesh coating each pod is sweet, and has a soft custard-like texture.</li> <li>The <b><a href="/wiki/Durian" title="Durian">durian</a></b>, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the "King of the Fruits". <a href="/wiki/List_of_Durio_species" title="List of Durio species">Several species</a> of durian exist throughout Malaysia - common cultivars come with pale cream or yellow coloured <a href="/wiki/Aril" title="Aril">arils</a>, whereas some varieties found in Borneo are naturally bright red, orange or even purple in colour.</li> <li>The <b><a href="/wiki/Guava" title="Guava">guava</a></b>, called <span title="Malay (macrolanguage)-language text"><i lang="ms">jambu</i></span> or <span title="Malay (macrolanguage)-language text"><i lang="ms">jambu batu</i></span> in Malay. It is a crunchy fruit often eaten plain or garnished with a tart seasoning mix.</li> <li>The <b><a href="/wiki/Honeydew_(melon)" title="Honeydew (melon)">honeydew</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">tembikai susu</i></span> in Malay. This aromatic green melon is often cut up and served with cooked sago pearls in chilled coconut milk as a dessert.</li> <li>The <b><a href="/wiki/Jackfruit" title="Jackfruit">jackfruit</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">nangka</i></span> in Malay. It is an enormous fruit similar in appearance to cempedak, but quite different in taste and texture. The fleshy covering of each pod is firm and sweet. Unripe jackfruit is occasionally used for cooking savoury meals.</li> <li>The ‘’’<a href="/wiki/Spondias_dulcis" title="Spondias dulcis">kedondong</a>’’’, a small green fruit with an extremely sour taste, usually pickled.</li> <li>The '<i><a href="/wiki/Lansium_parasiticum" class="mw-redirect" title="Lansium parasiticum">langsat</a>’</i>, a fruit which are borne in clusters similar to grapes and resemble tiny potatoes, with a taste likened to a sweet and tart combination of grape and grapefruit. A second, larger variety known as <span title="Malay (macrolanguage)-language text"><i lang="ms">duku</i></span> generally bear fruit which are large, generally round, and have somewhat thick skin that does not release sap when cooked. The seeds are small with thick flesh, a sweet scent, and a sweet or sour alin.</li> <li>The <b><a href="/wiki/Longan" title="Longan">longan</a></b>, which means "dragon eye" in Chinese. A related species called <span title="Malay (macrolanguage)-language text"><i lang="ms">mata kucing</i></span> (literally "cat's eye" in Malay) has a virtually identical taste to commercially cultivated longan. However, the <span title="Malay (macrolanguage)-language text"><i lang="ms">mata kucing</i></span> fruit (<i><a href="/wiki/Longan" title="Longan">Euphoria malaiense</a></i>) is smaller, the fleshy aril is thinner, and the yellow rind is bumpy and leathery like a <a href="/wiki/Lychee" title="Lychee">lychee</a> fruit.</li> <li>The <b><a href="/wiki/Mango" title="Mango">mango</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">mangga</i></span> in Malay. The state of <a href="/wiki/Perlis" title="Perlis">Perlis</a> is famous for its Harumanis variety (from the <a href="/wiki/Mangifera_indica" title="Mangifera indica">mangifera indica</a> cultivar), which is registered as a product of <a href="/wiki/Geographical_indication" title="Geographical indication">geographical indication</a> (GI) with the Malaysian Intellectual Property Organisation (MyIPO).<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> Another notable species of mango found only in Borneo and used extensively in local cookery is the <a href="/wiki/Mangifera_pajang" title="Mangifera pajang">mangifera pajang</a>, known in Sabah as <span title="Malay (macrolanguage)-language text"><i lang="ms">bambangan</i></span> and Sarawak as <span title="Malay (macrolanguage)-language text"><i lang="ms">buah mawang</i></span>.</li> <li>The <b><a href="/wiki/Mangosteen" title="Mangosteen">mangosteen</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">manggis</i></span> in Malay. In contrast to the durian, mangosteen is often called the "queen of the fruits".</li> <li>The <b><a href="/wiki/Papaya" title="Papaya">papaya</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">betik</i></span> in Malay. Another common fruit available year-round in Malaysia, and widely eaten to conclude a meal.</li> <li>The <b><a href="/wiki/Pineapple" title="Pineapple">pineapple</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">nanas</i></span> in Malay. It is widely eaten as a fruit and used extensively in local cooking, such as a curried pineapple dish called <span title="Malay (macrolanguage)-language text"><i lang="ms">pajeri nanas</i></span>.</li> <li>The <b><a href="/wiki/Pitaya" title="Pitaya">pitaya</a></b>, better known locally as dragon fruit. Dragon fruit is available in red and white fleshed varieties.</li> <li>The <b><a href="/wiki/Pomelo" title="Pomelo">pomelo</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">limau bali</i></span> in Malay. Pomelos grown in the Sungai Gedung area in the state of <a href="/wiki/Perak" title="Perak">Perak</a> has been granted GI status. It is also called <span title="Malay (macrolanguage)-language text"><i lang="ms">limau tambun</i></span>, after the town of <a href="/wiki/Tambun" title="Tambun">Tambun</a> which is also famed for its pomelo produce. As pomelos are associated with traditional Chinese festivities, most farms harvest twice a year in conjunction with <a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a> and <a href="/wiki/Mid_Autumn_Festival" class="mw-redirect" title="Mid Autumn Festival">Mid Autumn Festival</a>.</li> <li>The <b><a href="/wiki/Rambutan" title="Rambutan">rambutan</a></b>, as the name suggests, have fleshy pliable spines or 'hairs' on its outer shell which is usually red or yellow in colour. Once the hairy exterior is peeled away, the tender, fleshy, sweet and sour tasting fruit is revealed.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup></li> <li>The <b><a href="/wiki/Rose_apple" title="Rose apple">rose apple</a></b>, called <span title="Malay (macrolanguage)-language text"><i lang="ms">jambu air</i></span> or <span title="Malay (macrolanguage)-language text"><i lang="ms">jambu merah</i></span> in Malay, which is not to be confused with <span title="Malay (macrolanguage)-language text"><i lang="ms">jambu batu</i></span> or guava. The term refers to various <a href="/wiki/Syzygium" title="Syzygium">Syzygium</a> species which are grown for their fruit. The fruit may be eaten on its own, or tossed through a <span title="Malay (macrolanguage)-language text"><i lang="ms">rojak</i></span> salad.</li> <li>The <b><a href="/wiki/Manilkara_zapota" title="Manilkara zapota">sapodilla</a></b>, better known locally as <span title="Malay (macrolanguage)-language text"><i lang="ms">buah ciku</i></span>. Its flesh has a grainy texture akin to ripened pear with a sweet malty flavour.</li> <li>The <b><a href="/wiki/Soursop" title="Soursop">soursop</a></b>, known as <span title="Malay (macrolanguage)-language text"><i lang="ms">durian belanda</i></span> in Malay and <span title="Malay (macrolanguage)-language text"><i lang="ms">lampun</i></span> to the <a href="/wiki/Dusun_people" title="Dusun people">Dusun people</a> of Borneo. The fruit is commonly made into juice and smoothies, and the leaves of the soursop plant are boiled and taken as a herbal infusion.</li> <li>The <b><a href="/wiki/Carambola" title="Carambola">starfruit</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">belimbing</i></span> in Malay. Malaysia is a global leader in starfruit production by volume and ships the fruit widely to Asia and Europe.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup></li> <li>The <b><a href="/wiki/Artocarpus_odoratissimus" title="Artocarpus odoratissimus">tarap</a></b>, also called <span title="Malay (macrolanguage)-language text"><i lang="ms">marang</i></span>, is a fruit that is native to Borneo and is related to cempedak and jackfruit. While the fruits are about the same size and shape as a durian and also emit a noxious odour, the spines of the tarap are soft and rubbery compared to the durian's hard, thorny spines. The fruit itself is smooth, soft and creamy, and the flavour is reminiscent of sweet <a href="/wiki/Custard_apple" title="Custard apple">custard apple</a> with a hint of tartness.</li> <li>The <b><a href="/wiki/Watermelon" title="Watermelon">watermelon</a></b>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">tembikai</i></span> in Malay. This popular fruit comes in red and yellow varieties.</li> <li>The <a href="/wiki/Sugar-apple" class="mw-redirect" title="Sugar-apple"><b>sugar apple</b></a>, or <span title="Malay (macrolanguage)-language text"><i lang="ms">epal kustard</i></span> in Malay. This fruit comes in red or green varieties.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Ingredients">Ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=15" title="Edit section: Ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">October 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Shrimp.paste-Sambal.Belacan-01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Shrimp.paste-Sambal.Belacan-01.jpg/220px-Shrimp.paste-Sambal.Belacan-01.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Shrimp.paste-Sambal.Belacan-01.jpg/330px-Shrimp.paste-Sambal.Belacan-01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Shrimp.paste-Sambal.Belacan-01.jpg/440px-Shrimp.paste-Sambal.Belacan-01.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>Sambal belacan, made with mixed toasted <i><a href="/wiki/Shrimp_paste" title="Shrimp paste">belachan</a></i>, ground chilli, kaffir leaves, sugar and water</figcaption></figure> <p><a href="/wiki/Chilli_pepper" class="mw-redirect" title="Chilli pepper">Chilli peppers</a> are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the <a href="/wiki/Bird%27s_eye_chili" title="Bird's eye chili">bird's eye chilli</a> (<span title="Malay (macrolanguage)-language text"><i lang="ms">cili padi</i></span>), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or <a href="/wiki/Sambal" title="Sambal">sambal</a>; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. </p><p><span title="Malay (macrolanguage)-language text"><i lang="ms">Belacan</i></span> is essential to Malaysian cooking. It is a type of <a href="/wiki/Shrimp_paste" title="Shrimp paste">shrimp paste</a> which is pressed into a block and sun-dried. In its raw form it has a pungent smell. Once cooked, the aroma and flavour mellow and contribute a depth of flavour to the dish.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> To prepare <span title="Malay (macrolanguage)-language text"><i lang="ms">belacan</i></span> for use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven. <span title="Malay (macrolanguage)-language text"><i lang="ms">Belacan</i></span> is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal belacan</i></span>. <span title="Malay (macrolanguage)-language text"><i lang="ms">Belacan</i></span> is also crumbled into a ground spice paste called <span title="Malay (macrolanguage)-language text"><i lang="ms">rempah</i></span>, which usually includes garlic, ginger, onions or shallots, and fresh or dried chilli peppers. A <span title="Malay (macrolanguage)-language text"><i lang="ms">rempah</i></span> paste is similar in form and function to an Indian wet <i><a href="/wiki/Spice_mix" title="Spice mix">masala</a></i> paste or <a href="/wiki/Thai_curry" title="Thai curry">Thai curry paste</a>, and is often browned and caramelised (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">tumis</i>) to mellow the raw flavours of its component ingredients and produce a harmonised finish. </p><p>The <a href="/wiki/Coconut" title="Coconut">coconut</a> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">kelapa</i>) is another quintessential feature of Malaysian cuisine, and virtually all parts of the plant are used for culinary purposes. The white fleshy part of the coconut endosperm may be grated, shredded and used as is; dried to make desiccated coconut; or toasted until dark brown and ground to make <a href="/wiki/Kerisik" title="Kerisik">kerisik</a>. Grated coconut flesh is also squeezed to make <a href="/wiki/Coconut_milk" title="Coconut milk">coconut milk</a>, which is used extensively in savoury dishes and desserts throughout the country. <a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a> is used for cooking and cosmetic purposes, and may be either obtained by processing <a href="/wiki/Copra" title="Copra">copra</a> (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. <a href="/wiki/Coconut_water" title="Coconut water">Coconut water</a>, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. <span title="Malay (macrolanguage)-language text"><i lang="ms">Gula melaka</i></span> is unrefined <a href="/wiki/Palm_sugar" title="Palm sugar">palm sugar</a> produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap food, hollowed out coconut husks and shells may be used as a source of <a href="/wiki/Charcoal" title="Charcoal">charcoal</a> fuel for barbecued meats and traditional pastry making, and even the apical bud or growing tip of the coconut palm is a popular delicacy served in rural communities and specialty restaurants. </p><p><a href="/wiki/Soy_sauce" title="Soy sauce">Soy sauce</a> of different varieties is another important ingredient. Light soy sauce contributes its pleasantly salty flavour to a variety of stir-fries, marinades and steamed dishes. In some hawker establishments, freshly sliced or pickled chillies arrive immersed in light soy sauce to be used for dipping. Dark soy sauce is thicker, more intense in flavour and less salty. It is often used when a heartier flavour is desired, particularly with <span title="Malay (macrolanguage)-language text"><i lang="ms">masak kicap</i></span> (a style of braising with a blend of soy sauce varieties) dishes, and also to darken the color of a dish. <a href="/wiki/Kicap_manis" class="mw-redirect" title="Kicap manis">Kicap manis</a>, sweetened soy sauce sometimes flavoured with star anise or garlic, is also a popular seasoning for cooking. The sweet and savoury taste of <span title="Malay (macrolanguage)-language text"><i lang="ms">kicap manis</i></span> also functions as a substitute to approximate the combination of dark soy sauce and thick caramel sauce, which is primarily used to colour and season stewed dishes. </p><p>Common herbs include <a href="/wiki/Cymbopogon" title="Cymbopogon">lemongrass</a> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">serai</i>), a type of grass with a lemony aroma and flavour. Young, fresh stems are more desirable as older stems tend to acquire a woody texture. The tender white part closest to the base of the stem is thinly sliced and eaten raw in salads, or pounded with other aromatics to make a <span title="Malay (macrolanguage)-language text"><i lang="ms">rempah</i></span>. It is also used whole in boiled and simmered dishes. The <a href="/wiki/Pandanus" title="Pandanus">pandan (screwpine)</a> leaf is the Asian equivalent of vanilla in Western cuisine. Its subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot, and used for cooking curries, rice and desserts. The leaves can also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes. Turmeric (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">kunyit</i>) is a <a href="/wiki/Rhizome" title="Rhizome">rhizome</a> popular for its flavour as well as colouring properties. The leaves and flowers of the turmeric plant are also used in cooking or eaten raw. </p><p>Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments. While fried tofu can be bland in flavour on its own, its main contribution is texture and especially with tofu puffs, the ability to soak up the flavour of whatever they are cooked in. Fried tofu products are found as a versatile component ingredient for dishes like stir fried noodles, <i><a href="/wiki/Rojak" title="Rojak">rojak</a></i> (fruit and vegetable salad), noodle soups, and stews. A popular way of serving fried tofu on its own is <a href="/wiki/Tauhu_goreng" class="mw-redirect" title="Tauhu goreng">a salad</a> with bean sprouts, shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and dusted with roasted ground peanuts. Fried tofu may also be stuffed with a mixture of ground meat or shredded vegetables. </p><p>Dried seafood products contribute a savoury depth of flavour to some Malaysian dishes. Small dried anchovies, known as <span title="Malay (macrolanguage)-language text"><i lang="ms">ikan bilis</i></span>, are very popular. It acquires a crispy texture when deep-fried, and is served as an accompaniment or prepared as a <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal</i></span> relish in this capacity. <span title="Malay (macrolanguage)-language text"><i lang="ms">Ikan bilis</i></span> is also boiled to make fish stock; in fact, instant <span title="Malay (macrolanguage)-language text"><i lang="ms">ikan bilis</i></span> stock granules are a popular seasoning in modern kitchens. Dried shrimp and salted dried fish are also used in various ways. </p><p>Other essential seasoning and garnishes include tamarind (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">asam jawa</i>), specifically the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many dishes. <a href="/wiki/Aleurites_moluccanus" title="Aleurites moluccanus">Candlenuts</a> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">buah keras</i>) are similar in appearance to <a href="/wiki/Macadamia_nut" class="mw-redirect" title="Macadamia nut">macadamia nuts</a>, being round, cream-coloured and having a high oil content. Candlenuts are normally ground to thicken sauces. <span title="Malay (macrolanguage)-language text"><i lang="ms">Lup cheong</i></span> is a type of dried <a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese sausage</a> made from pork and spices. Mainly used by the <a href="/wiki/Malaysian_Chinese" title="Malaysian Chinese">Malaysian Chinese</a> community, these sweet sausages are usually sliced very thinly and added for additional flavour and texture. Recent studies have shown that there are 62 commonly consumed Malaysian foods that include biogenic amines. </p> <div class="mw-heading mw-heading2"><h2 id="Structure_of_meals">Structure of meals</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=16" title="Edit section: Structure of meals"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>There is no standard <a href="/wiki/Breakfast" title="Breakfast">breakfast</a> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">sarapan</i>) menu due to Malaysia's multi-ethnic social fabric as well as the advent of modern influences. Western-style breakfast like <a href="/wiki/Breakfast_cereal" title="Breakfast cereal">breakfast cereal</a>, cooked eggs and toast have become commonplace in homes and when dining out, but heartier traditional fare based predominantly on noodles and rice dishes are still very popular. One may choose to start the day with the ubiquitous nasi lemak or kuih; venture for Chinese-style congee, <a href="/wiki/Dim_sum" title="Dim sum">dim sum</a> and noodle soups; or settle for Indian-influenced fare such as <a href="/wiki/Roti_canai" title="Roti canai">roti canai</a>, <a href="/wiki/Idli" title="Idli">idli</a> (<a href="/wiki/Tamil_language" title="Tamil language">Tamil</a>: <span lang="ta">இட்லி</span> <i>iṭli</i> <span class="IPA nowrap" lang="und-Latn-fonipa" title="Representation in the International Phonetic Alphabet (IPA)">/ɪɖlɪ/</span>), <a href="/wiki/Thosai" class="mw-redirect" title="Thosai">thosai</a> (<a href="/wiki/Tamil_language" title="Tamil language">Tamil</a>: <span lang="ta">தோசை</span> <i>tōcai</i> <span class="IPA nowrap" lang="und-Latn-fonipa" title="Representation in the International Phonetic Alphabet (IPA)">/t̪oːsaj/</span>), and <a href="/wiki/Upma" title="Upma">upma</a>. In the state of <a href="/wiki/Kelantan" title="Kelantan">Kelantan</a>, the term <i>nasi berlauk</i> refers to a breakfast meal which consists of a small serve of rice and complementary dishes or <i>lauk</i>. </p><p>For lunch and dinner, food is not customarily served in courses but rather concurrently. A meal may consist of a single dish for solitary diners, or rice with many complementary dishes shared by all. At restaurants where food is cooked to order, there is often no distinction between appetizers/starters and main courses, and food will arrive at the table whenever it is ready. At some traditionally-run eateries where pre-cooked food is served, diners are meant to help themselves by starting with a plate of plain rice and choose from a buffet spread of assorted dishes. Like the Indonesian <a href="/wiki/Nasi_Padang" class="mw-redirect" title="Nasi Padang">Nasi Padang</a>, this is not an all-you-can-eat for a fixed price dining experience. The cost of the meal would depend on what the diner selects and how many different items were placed on the plate for consumption. In Malay-run <i><a href="/wiki/Warung" title="Warung">warung</a></i> (a small family-owned casual eatery or café) or restaurants (<i>kedai makan</i>), this style of dining is known as <i><a href="/wiki/Nasi_campur" title="Nasi campur">nasi campur</a></i> which means "mixed rice". A similar concept exist at some eateries serving home-style Malaysian Chinese food, where it may be known as <a href="/wiki/Economy_rice" title="Economy rice">economy rice</a> (Chinese: 杂饭). </p><p>A practice known as "open house" (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">rumah terbuka</i>) is popular during festive seasons, and even as an elaborate occasion to celebrate birthdays and weddings. Open house events are traditionally held at the home of the host: well-wishers are received and that everyone, regardless of background, is invited to attend. Home-cooked or catered food is provided by the host(s) at their own expense, and while it is acceptable for guests to bring along gifts for the host, they are expected to help themselves to the food as much as they like. Open house events may also be held at restaurants and larger public venues, especially when hosted by government agencies or corporations. </p> <div class="mw-heading mw-heading2"><h2 id="Food_establishments">Food establishments</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=17" title="Edit section: Food establishments"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>A <a href="/wiki/Kopitiam" class="mw-redirect" title="Kopitiam">kopitiam</a> or kopi tiam is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of the <a href="/wiki/Hainan_people" title="Hainan people">Hainanese community</a>. The word <i>kopi</i> is a Malay/Hokkien term for coffee and <i>tiam</i> is the Hokkien and Hakka term for shop (Chinese : 店). A common sight in Malaysia and neighbouring Singapore, menus often feature offerings like nasi lemak, boiled eggs, roti bakar, noodle dishes, bread and kuih. The owners of some kopitiam establishments may lease premise space to independent stallholders, who sometimes offer more specialised dishes beyond standard Chinese kopitiam fare. Typical beverages include <a href="/wiki/Milo_(drink)" title="Milo (drink)">Milo</a>, a malted chocolate drink considered iconic to Malaysians of all ages, as well as coffee (<i>kopi</i>) and tea (<i>teh</i>). Diners would use <a href="/wiki/Kopi_tiam#Example_of_typical_kopitiam_beverage_terms" title="Kopi tiam">slang terms specific to kopitiam culture</a> to order and customise drinks to their taste. </p><p>The omnipresent <a href="/wiki/Mamak_stall" title="Mamak stall">Mamak stall</a> is a Malaysian institution. Available throughout the country and particularly popular in urban areas, Mamak stalls and restaurants offer a wide range of food and some are open 24 hours a day. The proprietors of these establishments are members of Malaysia's <a href="/wiki/Tamil_Muslim" title="Tamil Muslim">Tamil Muslim</a> community, who have developed a distinct culinary style and wield an enormous influence on Malaysian food culture disproportionate to their numbers. A type of meal served buffet-style at some Mamak eateries is called <a href="/wiki/Nasi_kandar" title="Nasi kandar">nasi kandar</a>, which is analogous to the Malay <i>nasi campur</i> where you pay for what you have actually eaten. The diner is to choose from a variety of curried dishes made with chicken, beef, mutton, or seafood. A mixture of curry sauces is then poured on the provided rice: this is called <i>banjir</i> (literally means "flooding"). </p> <div class="mw-heading mw-heading2"><h2 id="Cuisines_of_Malaysia">Cuisines of Malaysia</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=18" title="Edit section: Cuisines of Malaysia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="Malay_cuisine">Malay cuisine</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=19" title="Edit section: Malay cuisine"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay cuisine</a></div> <p>For a traditional Malay meal, rice is considered the centerpiece of a meal, with everything else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many similarities to <a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian cuisine</a>, in particular some of the regional traditions from <a href="/wiki/Sumatra" title="Sumatra">Sumatra</a>. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Some regional Malay dishes, such as <i><a href="/wiki/Harees" title="Harees">arisa</a></i> and <i><a href="/wiki/Ful_medames" title="Ful medames">kacang pool</a></i>, are examples of influence from <a href="/wiki/Arab_cuisine" title="Arab cuisine">Arab cuisine</a> due to longstanding historical and religious ties. Many Malay dishes revolve around a <i>rempah</i>, which is usually sauteed in oil (<i>tumis</i>) to draw out flavours to form the base of a dish. A dipping relish called sambal is an essential accompaniment for most Malay dishes. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bandung_Drinks.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bandung_Drinks.jpg/220px-Bandung_Drinks.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bandung_Drinks.jpg/330px-Bandung_Drinks.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bandung_Drinks.jpg/440px-Bandung_Drinks.jpg 2x" data-file-width="640" data-file-height="480" /></a><figcaption>Air bandung.</figcaption></figure> <ul><li><b><a href="/wiki/Bandung_(drink)" title="Bandung (drink)">Air bandung</a>,</b> a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of <a href="/wiki/Bandung" title="Bandung">Bandung</a> in Indonesia. <i>Bandung</i> within this context refers to anything that comes in pairs or is mixed from many ingredients.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (September 2020)">citation needed</span></a></i>]</sup></li> <li><b><a href="/wiki/Air_janda_pulang" class="mw-redirect" title="Air janda pulang">Air janda pulang</a></b>, a traditional drink from <a href="/wiki/Negeri_Sembilan" title="Negeri Sembilan">Negeri Sembilan</a>. It is suitable to drink with lunch and on hot days.<sup id="cite_ref-traditional_drink_32-0" class="reference"><a href="#cite_note-traditional_drink-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Akok_(food)" title="Akok (food)">Akok</a></b>, a traditional sweet dessert in <a href="/wiki/Kelantan" title="Kelantan">Kelantan</a>, Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, <span title="Malay (macrolanguage)-language text"><i lang="ms">akok</i></span> has a distinctive caramel taste. It is often served during afternoon snack together with coffee. <span title="Malay (macrolanguage)-language text"><i lang="ms">Akok</i></span> is prepared in a special cooking utensil called <span title="Malay (macrolanguage)-language text"><i lang="ms">sarang/dapur tembaga</i></span> – a mould made of solid brass, which is surrounded with charcoal.</li> <li><b><a href="/wiki/Apam_johol" title="Apam johol">Apam johol</a></b>, a sweetened rice cake wrapped in <a href="/wiki/Baccaurea_motleyana" title="Baccaurea motleyana">rambai</a> leaves to preserve the aroma and for presentation. A specialty of <a href="/wiki/Negeri_Sembilan#Cuisine" title="Negeri Sembilan">Negri cuisine</a>, it is sometimes eaten with <span title="Malay (macrolanguage)-language text"><i lang="ms">rendang</i></span>, <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal</i></span> <i>tumis</i> and bean porridge.<sup id="cite_ref-Apam_Johol_33-0" class="reference"><a href="#cite_note-Apam_Johol-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Asam_Pedas" class="mw-redirect" title="Asam Pedas">Asam pedas</a>,</b> a sour and spicy stew of meat, with the core ingredients being <a href="/wiki/Tamarind" title="Tamarind">tamarind</a> and chilli. Depending on region, tomatoes, lady's fingers, shredded <a href="/wiki/Torch_ginger" class="mw-redirect" title="Torch ginger">torch ginger</a> bud and <a href="/wiki/Vietnamese_coriander" class="mw-redirect" title="Vietnamese coriander">Vietnamese coriander</a> (Malay: <i>daun kesum</i>) may also be added. Usually cooked with fish like <a href="/wiki/Mackerel_(food)" class="mw-redirect" title="Mackerel (food)">mackerel</a> or <a href="/wiki/Stingray" title="Stingray">stingray</a>, although some recipes use chicken and even <a href="/wiki/Oxtail" title="Oxtail">oxtail</a>.</li> <li><b><a href="/wiki/Ayam_goreng" title="Ayam goreng">Ayam goreng</a>,</b> a generic term for deep fried chicken, typically marinated in a base of turmeric and other seasonings prior to cooking.</li> <li><b><a href="/wiki/Ayam_masak_merah" title="Ayam masak merah">Ayam masak merah</a>,</b> this dish literally means red-cooked chicken in English. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato - rice cooked with <a href="/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a> or <a href="/wiki/Tomato_paste" title="Tomato paste">paste</a>, milk, dried spices, and a sauteed rempah base of garlic, onions, ginger.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg/220px-Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg/330px-Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg/440px-Nasi_putih_dengan_ayam_percik_dan_sambal_20240225_132552.jpg 2x" data-file-width="4160" data-file-height="3120" /></a><figcaption>Ayam percik</figcaption></figure> <ul><li><b>Ayam percik,</b> also known as ayam golek in some states, ayam percik is grilled marinated chicken basted with a spiced coconut milk gravy.</li> <li><b>Bubur lambuk,</b> a savoury rice porridge consumed during the fasting month of Ramadhan, made with a mixture of lemongrass, spices, vegetables, and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to break the fast every evening. In the state of Terengganu, bubur lambuk is prepared with wild herbs, <a href="/wiki/Budu_(sauce)" title="Budu (sauce)">budu</a>, sweet potatoes, and seafood.</li> <li><b><a href="/wiki/Gulai" title="Gulai">Gulai</a>,</b> the Malay term for a curried stew. The main ingredients for gulai may be poultry, beef, mutton, various kinds of offals, fish and seafood, and also vegetables such as cassava leaves and green/unripe jackfruit. The gravy is usually yellowish-brown in color due to the sauteed and browned <i>rempah</i> which forms its base, and the addition of ground turmeric. The gravy's consistency may vary in thickness depending on the cook.</li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Ikan_bakar.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Ikan_bakar.jpg/220px-Ikan_bakar.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Ikan_bakar.jpg/330px-Ikan_bakar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Ikan_bakar.jpg/440px-Ikan_bakar.jpg 2x" data-file-width="1280" data-file-height="960" /></a><figcaption>Ikan bakar in <a href="/wiki/Muar_(town)" title="Muar (town)">Muar</a>, <a href="/wiki/Johor" title="Johor">Johor</a>.</figcaption></figure> <ul><li><b><a href="/wiki/Ikan_bakar" title="Ikan bakar">Ikan bakar</a>,</b> barbecued or char grilled fish, usually smeared with a sambal-based sauce. It may also be accompanied with air asam, a dip made from shrimp paste, onion, chillis and tamarind juice.</li> <li><b><a href="/wiki/Ikan_goreng" title="Ikan goreng">Ikan goreng</a>,</b> a generic term for shallow or deep fried fish, which is almost always marinated prior to cooking. There are countless recipes and variants for what is arguably the most popular and typical method of cooking fish in Malaysia.</li> <li><b><a href="/wiki/Kebebe" title="Kebebe">Kebebe</a>,</b> A specialty of <a href="/wiki/Lenggong" title="Lenggong">Lenggong</a>, <a href="/wiki/Perak" title="Perak">Perak</a>, it is a fruit salad consisting of 13 ingredients that gives of a balance of spicy, sweet and tangy flavours when mixed. It’s allegedly able to cure nausea after taking too much food.</li> <li><b>Kerabu,</b> a type of salad-like dish which can be made with any combination of cooked or uncooked fruits and vegetables, as well as the occasional meat or seafood ingredient. There are many <i>kerabu</i> recipes, which often have little common in preparation: <i>kerabu taugeh</i> is made with blanched bean sprouts and quintessentially Malay ingredients like <i><a href="/wiki/Kerisik" title="Kerisik">kerisik</a></i>, while preparations like <i>kerabu mangga</i> (shredded green mango salad) resemble a <a href="/wiki/Thai_salads#Yam" title="Thai salads">Thai-style yam salad</a> in taste profile.</li> <li><b><a href="/wiki/Keropok_lekor" class="mw-redirect" title="Keropok lekor">Keropok lekor</a>,</b> a speciality of the state of Terengganu and other states on the east coast of Peninsula Malaysia, keropok lekor is a savoury fritter made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.</li> <li><b><a href="/wiki/Kerutuk_Daging" class="mw-redirect" title="Kerutuk Daging">Kerutuk Daging</a>,</b> a type of coconut milk-based curry. Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad.</li> <li><b><a href="/wiki/Ketupat" title="Ketupat">Ketupat</a>,</b> a variant of compressed rice, wrapped in a woven palm frond pouch. As the rice boils, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the <i>ketupat</i> its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay, <i>ketupat</i> is also traditionally served on festive occasions such as <a href="/wiki/Eid_al-Fitr" title="Eid al-Fitr">Eid</a> (Hari Raya Aidilfitri) as part of an open house spread.</li> <li><b><a href="/wiki/Kuzi_ayam" title="Kuzi ayam">Kuzi ayam</a></b>, a thick curry. Traditionally it is eaten with white rice, sambal belacan and ulam</li> <li><b>Laksam</b> or <b>Laksang,</b> a different variant on laksa found in the northern and northeastern states of the Peninsular. Laksam consists of thick flat rice noodle rolls in a full-bodied, rich and slightly sweet white gravy of minced fish, coconut milk and shredded aromatic herbs.</li> <li><b>Masak lemak</b> is a style of cooking which employs liberal amounts of turmeric-seasoned coconut milk. Sources of protein like chicken, seafood smoked meats and shelled molluscs, perhaps paired with fruits and vegetables such as bamboo shoots, pineapples and tapioca leaves are often cooked this way. Certain states are associated with a specific variant of this dish: for example, <i><a href="/wiki/Masak_lemak_lada_api" title="Masak lemak lada api">masak lemak cili api/padi</a></i> is an iconic speciality of <a href="/wiki/Negeri_Sembilan" title="Negeri Sembilan">Negeri Sembilan</a>.</li></ul> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Mee_Bandung_Muar.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mee_Bandung_Muar.jpg/230px-Mee_Bandung_Muar.jpg" decoding="async" width="230" height="153" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mee_Bandung_Muar.jpg/345px-Mee_Bandung_Muar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mee_Bandung_Muar.jpg/460px-Mee_Bandung_Muar.jpg 2x" data-file-width="640" data-file-height="427" /></a><figcaption>Authentic <a href="/wiki/Mee_Bandung_Muar" class="mw-redirect" title="Mee Bandung Muar">mee bandung</a> from <a href="/wiki/Muar_District" title="Muar District">Muar</a></figcaption></figure> <ul><li><b><a href="/wiki/Mee_Bandung_Muar" class="mw-redirect" title="Mee Bandung Muar">Mee Bandung Muar</a>,</b> Traditional noodle dish from <a href="/wiki/Muar_town" class="mw-redirect" title="Muar town">Muar</a> that cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, <a href="/wiki/Shrimp_paste#Belacan" title="Shrimp paste">shrimp paste</a> and chillies. Prawn, meat, fish cakes and vegetables are also added.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup></li></ul> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Mak_ngah_nasi_dagang.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mak_ngah_nasi_dagang.jpg/230px-Mak_ngah_nasi_dagang.jpg" decoding="async" width="230" height="173" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mak_ngah_nasi_dagang.jpg/345px-Mak_ngah_nasi_dagang.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mak_ngah_nasi_dagang.jpg/460px-Mak_ngah_nasi_dagang.jpg 2x" data-file-width="1280" data-file-height="960" /></a><figcaption>Nasi dagang</figcaption></figure> <ul><li><b><a href="/wiki/Mee_Calong" title="Mee Calong">Mee Calong</a></b>, a noodle dish eaten with fish soup, fish balls, and tofu puffs. This was a traditional cuisine of <a href="/wiki/Beserah" title="Beserah">Beserah</a>.</li> <li><b><a href="/wiki/Mee_Siput_Muar" class="mw-redirect" title="Mee Siput Muar">Mee Siput Muar</a></b>, a deep-fried circular dried noodle snack from <a href="/wiki/Muar_District" title="Muar District">Muar</a>, <a href="/wiki/Johor" title="Johor">Johor</a> made from flour and eaten with <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal</i></span>.</li> <li><b><a href="/wiki/Nasi_Beringin" title="Nasi Beringin">Nasi Beringin</a></b>, a fragrant rice dish that used to be served to <a href="/wiki/Johor_Sultanate" title="Johor Sultanate">Johor royalties</a> in the late 1890s; the sultans would have this fragrant dish especially when guests were invited to dine in the palace.</li> <li><b><a href="/wiki/Nasi_dagang" title="Nasi dagang">Nasi dagang</a>,</b> rice cooked with coconut milk and fenugreek seeds, served with a fish <i>gulai</i> (usually tuna or <i>ikan tongkol</i>), fried shaved coconut, hard-boiled eggs and vegetable pickles. <i>Nasi dagang</i> ("trader's rice" in Malay) is a staple breakfast dish in the northeastern states of <a href="/wiki/Kelantan" title="Kelantan">Kelantan</a> and <a href="/wiki/Terengganu" title="Terengganu">Terengganu</a>. It should not be confused with nasi lemak, as nasi lemak is often found sold side by side with nasi dagang for breakfast in the east coast of Peninsular Malaysia.</li></ul> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Nasi_kerabu.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Nasi_kerabu.jpg/230px-Nasi_kerabu.jpg" decoding="async" width="230" height="154" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Nasi_kerabu.jpg/345px-Nasi_kerabu.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Nasi_kerabu.jpg/460px-Nasi_kerabu.jpg 2x" data-file-width="2896" data-file-height="1944" /></a><figcaption>Nasi kerabu</figcaption></figure> <ul><li><b><a href="/wiki/Nasi_goreng" title="Nasi goreng">Nasi goreng</a>,</b> a generic term for fried rice, of which there are many, many different permutations and variations. Variants includes <b>Nasi goreng kampung</b>, <b><a href="/wiki/Nasi_goreng_pattaya" title="Nasi goreng pattaya">Nasi goreng pattaya</a></b>, and <b><a href="/wiki/Nasi_paprik" title="Nasi paprik">Nasi paprik</a></b>.</li> <li><a href="/wiki/Nasi_kandar" title="Nasi kandar"><b>Nasi Kandar</b></a>, a meal of steamed rice that is served with a variety of curries and side dishes.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> It is a popular northern Malaysian dish from Penang.</li> <li><b><a href="/wiki/Nasi_Lemuni" title="Nasi Lemuni">Nasi lemuni</a></b>, It's like nasi lemak but cooked with herb called daun lemuni (<a href="/wiki/Vitex_trifolia" title="Vitex trifolia">Vitex trifolia</a> leaves).</li> <li><b><a href="/wiki/Nasi_Tumpang" class="mw-redirect" title="Nasi Tumpang">Nasi tumpang</a>,</b> rice packed in a cone-shaped banana leaf. A pack of nasi tumpang consists of an omelette, meat floss, chicken or shrimp curry and sweet gravy. It is traditionally served as a meal of convenience for travellers on the road.</li> <li><b><a href="/wiki/Nasi_ulam" title="Nasi ulam">Nasi ulam</a>,</b> rice salad tossed with a variety of thinly shredded herbs and greens (<i>daun kaduk</i>, <i>daun cekur</i>, <i>daun kesum</i> and so on) as well as pounded dried shrimp, <i>kerisik</i> and chopped shallots. A variant popular in the eastern coast states of Peninsular Malaysia is called <a href="/wiki/Nasi_kerabu" title="Nasi kerabu">nasi kerabu</a>, which is blue-coloured rice served with various herbs, dried fish or fried chicken, crackers, pickles and vegetables.</li> <li><b><a href="/wiki/Pek_nga" title="Pek nga">Pek nga</a>,</b> also known as <i>lempeng kelapa</i>, It is usually served during breakfast.</li> <li><b><a href="/wiki/Puding_Diraja" title="Puding Diraja">Puding Diraja</a>,</b> also known as Royal Pudding, this dessert was developed and served to the royal family of Pahang state.</li> <li><b><a href="/wiki/Rendang" title="Rendang">Rendang</a>,</b> a spicy meat and coconut milk stew originating from the <a href="/wiki/Minangkabau_people" title="Minangkabau people">Minangkabau people</a> of <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a>, many of whom have settled in the state of <a href="/wiki/Negeri_Sembilan" title="Negeri Sembilan">Negeri Sembilan</a>. Buffalo meat is the most traditional choice for this dish, but beef and chicken are by far more commonly used for rendang in restaurants and home cooking. The common addition of <a href="/wiki/Kerisik" title="Kerisik">kerisik</a> is another distinctively Malaysian touch. Rendang is traditionally prepared by the <a href="/wiki/Malays_(ethnic_group)" title="Malays (ethnic group)">Malay</a> community during festive occasions, served with <i>ketupat</i> or <i>nasi minyak</i>.</li></ul> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Sambal_Tempoyak_Raw_and_Cooked.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Sambal_Tempoyak_Raw_and_Cooked.jpg/230px-Sambal_Tempoyak_Raw_and_Cooked.jpg" decoding="async" width="230" height="83" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Sambal_Tempoyak_Raw_and_Cooked.jpg/345px-Sambal_Tempoyak_Raw_and_Cooked.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Sambal_Tempoyak_Raw_and_Cooked.jpg/460px-Sambal_Tempoyak_Raw_and_Cooked.jpg 2x" data-file-width="1958" data-file-height="704" /></a><figcaption>Raw (l) and cooked (r) sambal tempoyak.</figcaption></figure> <ul><li><b><a href="/wiki/Roti_jala" title="Roti jala">Roti jala</a>,</b> The name is derived from the Malay words <i>roti</i> (bread) and <i>jala</i> (net). A special ladle with a five-hole perforation used to form its lacy pattern. Roti jala is usually eaten as an accompaniment to a curried dish, or served as dessert with a sweet dipping sauce.</li> <li><b><a href="/wiki/Roti_john" title="Roti john">Roti john</a>,</b> a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack.</li></ul> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Satay_Senibong.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/34/Satay_Senibong.jpg/230px-Satay_Senibong.jpg" decoding="async" width="230" height="173" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/34/Satay_Senibong.jpg/345px-Satay_Senibong.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/34/Satay_Senibong.jpg/460px-Satay_Senibong.jpg 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption><a href="/wiki/Sate" class="mw-redirect" title="Sate">Sate</a></figcaption></figure> <ul><li><b><a href="/wiki/Sambal" title="Sambal">Sambal</a>,</b> the term sambal not only refers to a relish-like sauce made from chilli peppers pounded together with secondary ingredients like <i>belacan</i> and thinned with calamansi lime juice, it also refer to a cooking style where meat, seafood, and vegetables like <a href="/wiki/Eggplant" title="Eggplant">brinjal</a> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">sambal terung</i>) and <i><a href="/wiki/Stink_bean" class="mw-redirect" title="Stink bean">stink bean</a></i> (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">sambal petai</i>) are braised in a spicy sambal-based sauce.</li> <li><b><a href="/wiki/Satay" title="Satay">Satay</a>,</b> one of Malaysia's most popular foods, Satay (written as <b>sate</b> in Malay) is made from marinated beef and chicken pieces skewered with wooden sticks and cooked on a charcoal grill. It is typically served with compressed rice cut onions, cucumber, and a spiced peanut gravy for dipping. The town of <a href="/wiki/Kajang" title="Kajang">Kajang</a> in Selangor is famous for its satay; <i>Sate Kajang</i> is a term for a style of sate where the meat chunks are bigger than that of a typical satay, and the sweet peanut sauce is served along with a portion of fried chilli paste.</li> <li><b><a href="/wiki/Serundeng" title="Serundeng">Serunding</a>,</b> spiced meat floss. <i>Serunding</i> may also refer to any dish where the primary meat or vegetable ingredient is shredded and pulled into thin strands. In Indonesia, this term strictly refers to a dry-toasted grated coconut mix instead.</li> <li><b><a href="/wiki/Sup_Kambing" class="mw-redirect" title="Sup Kambing">Sup kambing</a>,</b> a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and a wedge of calamansi lime. Variants include soups cooked with beef (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">daging</i>), beef ribs (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">tulang</i>), or oxtail (<a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">buntut/ekor</i>), all seasoned with the same herbs and spices.</li> <li><b><a href="/wiki/Tempoyak" title="Tempoyak">Tempoyak</a>,</b> fermented durian, traditionally stored in an urn. Tempoyak may be eaten as relish, or it can be added to braised dishes and stews as a primary flavouring (<i>masak tempoyak</i>).</li></ul> <div class="mw-heading mw-heading4"><h4 id="Javanese-influenced_cuisine">Javanese-influenced cuisine</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=20" title="Edit section: Javanese-influenced cuisine"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese cuisine</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Soto_ayam.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/05/Soto_ayam.JPG/220px-Soto_ayam.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/05/Soto_ayam.JPG/330px-Soto_ayam.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/05/Soto_ayam.JPG/440px-Soto_ayam.JPG 2x" data-file-width="2848" data-file-height="2136" /></a><figcaption><a href="/wiki/Soto_ayam" title="Soto ayam">Soto ayam</a>, (chicken soto). Note the transparent yellow broth, the <i><a href="/wiki/Emping" title="Emping">emping</a></i> and fried shallot</figcaption></figure> <p>There are certain Malaysian dishes with overt Javanese influences or are direct adaptations from <a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese cuisine</a>, brought to Malaysia by <a href="/wiki/Javanese_people" title="Javanese people">Javanese immigrants</a> who have been assimilated or integrated into the wider Malay community to various degrees. Javanese cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly based on the complex and spicy regional cuisines of <a href="/wiki/Sumatra" title="Sumatra">Sumatra</a>. A popular way of serving Javanese-influenced food in the southern part of Peninsular Malaysia is termed <a href="/wiki/Nasi_ambeng" title="Nasi ambeng">nasi ambang</a>, which consists of shared platters of white rice served with accompaniments like chicken cooked in soy sauce or curried gravy, stir fried noodles, <i>sambal goreng</i>, fried shredded coconut pieces, egg, vegetables and so on. </p> <ul><li><b><a href="/wiki/Ayam_penyet" title="Ayam penyet">Ayam penyet</a>,</b> deep fried chicken which is smashed prior to serving. The other key component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried tofu and tempeh.</li> <li><b><a href="/wiki/Frikadeller#Other_version" class="mw-redirect" title="Frikadeller">Begedil</a>,</b> spherical fritters made from mashed potato and occasionally ground meat. It is called perkedel in Indonesia.</li> <li><b><a href="/wiki/Botok" title="Botok">Botok botok</a>,</b> steamed banana leaf parcels of sliced fish seasoned with ground spices and shredded herbs.</li> <li><b><a href="/wiki/Sayur_Lodeh" class="mw-redirect" title="Sayur Lodeh">Lontong</a>,</b> vegetables stewed in a lightly spiced coconut milk soup, usually served with compressed rice and additional condiments added either during cooking or in individual servings. It is eaten during festive occasions, and also as a breakfast meal. In Indonesia this dish would be called <i>sayur lodeh</i>, and the compressed rice <i>lontong</i>.</li> <li><b><a href="/wiki/Nasi_kuning" title="Nasi kuning">Nasi kuning</a>,</b> rice cooked with coconut milk and turmeric. A common breakfast dish in certain regions like the east coast of <a href="/wiki/Sabah" title="Sabah">Sabah</a>, where it is typically served with sambal, eggs, coconut-based <i>serundeng</i>, and spiced fish. Not to be confused with the Peranakan <i>nasi kunyit</i>, which uses glutinous rice.</li> <li><b><a href="/wiki/Mee_rebus" title="Mee rebus">Mee rebus</a>,</b> a dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked and mashed tuber vegetables. Versions of <i>mee rebus</i> found in other parts of Malaysia are sometimes called <i>mee jawa</i>, perhaps as a nod to its likely <a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese</a> origin.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Pecel" title="Pecel">Pecal</a>,</b> <i>pecal</i> is a vegetable salad with cucumber slices, long beans, <a href="/wiki/Bean_sprouts" class="mw-redirect" title="Bean sprouts">bean sprouts</a>, fried tofu, blanched <i><a href="/wiki/Kangkung" class="mw-redirect" title="Kangkung">kangkung</a></i> and <i><a href="/wiki/Tempeh" title="Tempeh">tempeh</a></i> dressed in a peanut sauce.</li> <li><b><a href="/wiki/Rempeyek" title="Rempeyek">Rempeyek</a>,</b> deep-fried savoury cracker made from flour (usually rice flour) with other ingredients (such as peanuts) bound or coated by crispy flour batter.</li> <li><b><a href="/wiki/Soto_(food)" title="Soto (food)">Soto</a>,</b> Meat broth, typically served with plain rice, <i>lontong</i>, or <a href="/wiki/Mee_soto" class="mw-redirect" title="Mee soto">noodles</a> depending on regional variation as well as personal preference.</li> <li><b><a href="/wiki/Telur_pindang" title="Telur pindang">Telur pindang</a>,</b> marbled eggs boiled with herbs and spices. Commonly seen in Javanese Malaysian wedding feasts and festive occasions, particularly in <a href="/wiki/Johor" title="Johor">Johor</a>.</li> <li><b><a href="/wiki/Tempeh" title="Tempeh">Tempeh</a>,</b> a staple source of protein in <a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese cuisine</a>, made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty, which can then be cooked and served in a variety of ways.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Malaysian_Chinese_cuisine">Malaysian Chinese cuisine</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=21" title="Edit section: Malaysian Chinese cuisine"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1246091330"><table class="sidebar sidebar-collapse nomobile nowraplinks" style="border: 1px solid red; background:#fff5ee"><tbody><tr><td class="sidebar-pretitle">Part of a series on</td></tr><tr><th class="sidebar-title-with-pretitle"><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a></th></tr><tr><td class="sidebar-image"><span class="mw-default-size" typeof="mw:File"><a href="/wiki/File:ChineseDishLogo.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png" decoding="async" width="136" height="80" class="mw-file-element" data-file-width="136" data-file-height="80" /></a></span></td></tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)"><a href="/wiki/Chinese_regional_cuisine" title="Chinese regional cuisine">Regional cuisines</a></div><div class="sidebar-list-content mw-collapsible-content hlist"> <dl><dt><u>Four Great Traditions</u></dt></dl> <ul><li><a href="/wiki/Sichuan_cuisine" title="Sichuan cuisine">Chuan (Sichuan)</a></li> <li><a href="/wiki/Shandong_cuisine" title="Shandong cuisine">Lu (Shandong)</a></li> <li><a href="/wiki/Cantonese_cuisine" title="Cantonese cuisine">Yue (Guangdong)</a></li> <li><a href="/wiki/Huaiyang_cuisine" title="Huaiyang cuisine">Huaiyang (Jiangsu)</a></li></ul> <dl><dt><u>Eight Great Traditions</u><br /><small>(+all above)</small></dt></dl> <ul><li><a href="/wiki/Anhui_cuisine" title="Anhui cuisine">Anhui</a></li> <li><a href="/wiki/Fujian_cuisine" title="Fujian cuisine">Fujian</a></li> <li><a href="/wiki/Hunan_cuisine" title="Hunan cuisine">Hunan</a></li> <li><a href="/wiki/Zhejiang_cuisine" title="Zhejiang cuisine">Zhejiang</a></li></ul> <dl><dt><u>Ten Great Traditions</u><br /><small>(+all above)</small></dt></dl> <ul><li><a href="/wiki/Beijing_cuisine" title="Beijing cuisine">Beijing</a></li> <li><a href="/wiki/Shanghai_cuisine" title="Shanghai cuisine">Shanghai</a></li></ul> <dl><dt><u>Twelve Great Traditions</u><br /><small>(+all above)</small></dt></dl> <ul><li><a href="/wiki/Henan_cuisine" title="Henan cuisine">Henan</a></li> <li><a href="/wiki/Shaanxi_cuisine" title="Shaanxi cuisine">Shaanxi</a></li></ul> <dl><dt><u>Fourteen Great Traditions</u><br /><small>(+all above)</small></dt></dl> <ul><li><a href="/wiki/Hubei_cuisine" title="Hubei cuisine">Hubei</a></li> <li><a href="/wiki/Liaoning_cuisine" title="Liaoning cuisine">Liaoning</a></li></ul> <dl><dt><u>Sixteen Great Traditions</u><br /><small>(+all above)</small></dt></dl> <ul><li><a href="/wiki/Tianjin_cuisine" title="Tianjin cuisine">Tianjin</a></li> <li><a href="/wiki/Yunnan_cuisine" title="Yunnan cuisine">Yunnan</a></li></ul> <dl><dt><u>New Eight Great Traditions</u></dt></dl> <ul><li><a href="/wiki/Gansu_cuisine" title="Gansu cuisine">Gansu</a></li> <li><a href="/wiki/Zhejiang_cuisine#Style" title="Zhejiang cuisine">Hangzhou</a></li> <li><a href="/wiki/Jilin_cuisine" title="Jilin cuisine">Jilin</a></li> <li><a href="/wiki/Liaoning_cuisine" title="Liaoning cuisine">Liaoning</a></li> <li><a href="/wiki/Zhejiang_cuisine#Style" title="Zhejiang cuisine">Ningbo</a></li> <li><a href="/wiki/Shaanxi_cuisine" title="Shaanxi cuisine">Shaanxi</a></li> <li><a href="/wiki/Shanghai_cuisine" title="Shanghai cuisine">Shanghai</a></li> <li><a href="/wiki/Shanxi_cuisine" title="Shanxi cuisine">Shanxi</a></li></ul> <dl><dt><u>Beijing and the vicinity</u></dt></dl> <ul><li><a href="/wiki/Beijing_cuisine" title="Beijing cuisine">Beijing</a></li> <li><a href="/wiki/Chinese_imperial_cuisine" title="Chinese imperial cuisine">Imperial</a></li> <li><a href="/wiki/Chinese_aristocrat_cuisine" title="Chinese aristocrat cuisine">Aristocrat</a></li> <li><a href="/wiki/Tianjin_cuisine" title="Tianjin cuisine">Tianjin</a></li></ul> <dl><dt><u>Other regional styles</u></dt></dl> <ul><li><a href="/wiki/Teochew_cuisine" title="Teochew cuisine">Teochew</a></li> <li><a href="/wiki/Guangxi_cuisine" title="Guangxi cuisine">Guangxi</a></li> <li><a href="/wiki/Guizhou_cuisine" title="Guizhou cuisine">Guizhou</a></li> <li><a href="/wiki/Hainan_cuisine" title="Hainan cuisine">Hainan</a></li> <li><a href="/wiki/Haipai_cuisine" title="Haipai cuisine">Haipai</a></li> <li><a href="/wiki/Hakka_cuisine" title="Hakka cuisine">Hakka</a></li> <li><a href="/wiki/Hong_Kong_cuisine" title="Hong Kong cuisine">Hong Kong</a></li> <li><a href="/wiki/Jiangxi_cuisine" title="Jiangxi cuisine">Jiangxi</a></li> <li><a href="/wiki/Macanese_cuisine" title="Macanese cuisine">Macanese</a></li> <li><a href="/wiki/Manchu_cuisine" title="Manchu cuisine">Manchu</a></li> <li><a href="/wiki/Northeastern_Chinese_cuisine" title="Northeastern Chinese cuisine">Northeastern</a></li> <li><a href="/wiki/Putian_cuisine" title="Putian cuisine">Putian (Henghwa)</a></li> <li><a href="/wiki/Qinghai_cuisine" title="Qinghai cuisine">Qinghai</a></li> <li><a href="/wiki/Taiwanese_cuisine" title="Taiwanese cuisine">Taiwan</a></li> <li><a href="/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan</a></li> <li><a href="/wiki/Xinjiang_cuisine" class="mw-redirect" title="Xinjiang cuisine">Xinjiang</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)">Overseas cuisine</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Australian_Chinese_cuisine" title="Australian Chinese cuisine">Australia</a></li> <li><a href="/wiki/British_Chinese_cuisine" title="British Chinese cuisine">Britain</a></li> <li><a href="/wiki/Burmese_Chinese_cuisine" class="mw-redirect" title="Burmese Chinese cuisine">Burma</a></li> <li><a href="/wiki/Cambodian_Chinese_cuisine" title="Cambodian Chinese cuisine">Cambodia</a></li> <li><a href="/wiki/Canadian_Chinese_cuisine" title="Canadian Chinese cuisine">Canada</a></li> <li><a href="/wiki/Caribbean_Chinese_cuisine" title="Caribbean Chinese cuisine">Caribbean</a></li> <li><a href="/wiki/Filipino_Chinese_cuisine" title="Filipino Chinese cuisine">Philippines</a></li> <li><a href="/wiki/Indian_Chinese_cuisine" title="Indian Chinese cuisine">India</a></li> <li><a href="/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Indonesia</a></li> <li><a href="/wiki/Japanese_Chinese_cuisine" title="Japanese Chinese cuisine">Japan</a></li> <li><a href="/wiki/Chinese_Latin_American_cuisine" title="Chinese Latin American cuisine">Latin America</a> <ul><li><a href="/wiki/Chifa" title="Chifa">Perú</a></li> <li><a href="/wiki/Puerto_Rican_Chinese_cuisine" title="Puerto Rican Chinese cuisine">Puerto Rico</a></li></ul></li> <li><a href="/wiki/Korean_Chinese_cuisine" title="Korean Chinese cuisine">Korea</a></li> <li><a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Malaysia</a></li> <li><a href="/wiki/New_Zealand_Chinese_cuisine" title="New Zealand Chinese cuisine">New Zealand</a></li> <li><a href="/wiki/Pakistani_Chinese_cuisine" title="Pakistani Chinese cuisine">Pakistan</a></li> <li><a href="/wiki/Singaporean_cuisine#Chinese" title="Singaporean cuisine">Singapore</a></li> <li><a href="/wiki/American_Chinese_cuisine" title="American Chinese cuisine">United States</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)">Religious cuisines</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Chinese_Buddhist_cuisine" class="mw-redirect" title="Chinese Buddhist cuisine">Buddhist</a></li> <li><a href="/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Islamic</a></li> <li><a href="/wiki/Taoist_diet" title="Taoist diet">Taoist</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)">Ingredients and types of food</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/List_of_Chinese_dishes" title="List of Chinese dishes">Main dishes</a></li> <li><a href="/wiki/Chinese_desserts" title="Chinese desserts">Desserts</a></li> <li><a href="/wiki/Chinese_noodles" title="Chinese noodles">Noodles</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)"><a href="/wiki/Chinese_cooking_techniques" title="Chinese cooking techniques">Preparation and cooking</a></div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Red_cooking" title="Red cooking">Red cooking</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="padding-right:3em; font-size: 100%; background-color: #fff5ee;color: var(--color-base)">See also</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Customs_and_etiquette_in_Chinese_dining" title="Customs and etiquette in Chinese dining">Customs and etiquette</a></li> <li><a href="/wiki/List_of_Chinese_desserts" title="List of Chinese desserts">List of Chinese desserts</a></li> <li><a href="/wiki/List_of_Chinese_dishes" title="List of Chinese dishes">List of Chinese dishes</a></li> <li><a href="/wiki/List_of_Chinese_restaurants" title="List of Chinese restaurants">List of Chinese restaurants</a></li> <li><a href="/wiki/List_of_restaurants_in_China" title="List of restaurants in China">List of restaurants in China</a></li></ul></div></div></td> </tr><tr><td class="sidebar-below plainlist"> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Asia_(orthographic_projection).svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/80/Asia_%28orthographic_projection%29.svg/16px-Asia_%28orthographic_projection%29.svg.png" decoding="async" width="16" height="16" class="mw-file-element" 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class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/72/Flag_of_the_Republic_of_China.svg/16px-Flag_of_the_Republic_of_China.svg.png" decoding="async" width="16" height="11" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/72/Flag_of_the_Republic_of_China.svg/24px-Flag_of_the_Republic_of_China.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/72/Flag_of_the_Republic_of_China.svg/32px-Flag_of_the_Republic_of_China.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span> </span><a href="/wiki/Portal:Taiwan" title="Portal:Taiwan">Taiwan portal</a></li></ul></td></tr><tr><td class="sidebar-navbar"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Chinese_cuisine" title="Template:Chinese cuisine"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Chinese_cuisine" title="Template talk:Chinese cuisine"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Chinese_cuisine" title="Special:EditPage/Template:Chinese cuisine"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Malaysian Chinese cuisine</a></div> <p>Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from <a href="/wiki/Cantonese_cuisine" title="Cantonese cuisine">Cantonese cuisine</a>, <a href="/wiki/Hakka_cuisine" title="Hakka cuisine">Hakka cuisine</a>, <a href="/wiki/Fujian_cuisine" title="Fujian cuisine">Fujian cuisine</a> and <a href="/wiki/Teochew_cuisine" title="Teochew cuisine">Teochew cuisine</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>As these early immigrants settled in different regions throughout what was then <a href="/wiki/British_Malaya" title="British Malaya">British Malaya</a> and <a href="/wiki/British_Borneo" title="British Borneo">Borneo</a>, they carried with them traditions of foods and recipes that were particularly identified with their origins in China, which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and served with chilli sauce for dipping, and tastes unlike the typical chicken dishes found in <a href="/wiki/Hainan_Island" class="mw-redirect" title="Hainan Island">Hainan Island</a> itself. Some of these foods and recipes became closely associated with a specific city, town or village, eventually developing iconic status and culminating in a proliferation of nationwide popularity in the present day. </p><p>Chinese food is especially prominent in areas with concentrated Chinese communities, at roadside stalls, hawker centres and kopitiam, as well as smart cafes and upmarket restaurants throughout the nation. Many Chinese dishes have pork as a component ingredient, but chicken is available as a substitution for Muslim customers from the wider community, and some Chinese restaurants are even <a href="/wiki/Halal" title="Halal">halal</a>-certified.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>A sample of representative Malaysian Chinese dishes found nationwide include: </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Bakutteh.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bakutteh.jpg/220px-Bakutteh.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bakutteh.jpg/330px-Bakutteh.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bakutteh.jpg/440px-Bakutteh.jpg 2x" data-file-width="600" data-file-height="400" /></a><figcaption>Bak Kut Teh</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Char_kway_teow_in_parit_buntar.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Char_kway_teow_in_parit_buntar.jpg/220px-Char_kway_teow_in_parit_buntar.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Char_kway_teow_in_parit_buntar.jpg/330px-Char_kway_teow_in_parit_buntar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Char_kway_teow_in_parit_buntar.jpg/440px-Char_kway_teow_in_parit_buntar.jpg 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption><i><a href="/wiki/Char_kway_teow" title="Char kway teow">Char kway teow</a></i> in <a href="/wiki/Penang" title="Penang">Penang</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Curry_noodles.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Curry_noodles.jpg/220px-Curry_noodles.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/13/Curry_noodles.jpg/330px-Curry_noodles.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/13/Curry_noodles.jpg/440px-Curry_noodles.jpg 2x" data-file-width="3000" data-file-height="4000" /></a><figcaption>A bowl of <a href="/wiki/Curry_mee" title="Curry mee">curry mee</a>, with fried beancurd skins and fish cake on the side</figcaption></figure> <ul><li><b><a href="/wiki/Bak_Kut_Teh" class="mw-redirect" title="Bak Kut Teh">Bak Kut Teh</a></b> (pork ribs soup). The root meaning for the dish, "Bak Kut" (Hokkien dialect) is the term for meaty ribs, at its simplest cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is historically eaten by hard working Chinese coolies working on the wharfs at Port Swettenham (now <a href="/wiki/Port_Klang" title="Port Klang">Port Klang</a>) and clearing estates, accompaniment with strong <a href="/wiki/Tieguanyin" title="Tieguanyin">tea</a> ("Teh") on the side. There are some differences in seasoning amongst other Chinese communities; the Teochew prefer a clear broth which is heavier on garlic and pepper, while the Cantonese may include additional varieties of medicinal herbs and spices. Variations include the so-called <i><a href="/wiki/Ginseng_chicken_soup" title="Ginseng chicken soup">chik kut teh</a></i> (made with chicken and a version that is gaining popularity with Muslim diners), seafood bak kut teh, and a "dry" (reduced gravy) version which originated from the town of <a href="/wiki/Klang,_Malaysia" class="mw-redirect" title="Klang, Malaysia">Klang</a>.</li> <li><b><a href="/wiki/Bakkwa" title="Bakkwa">Bakkwa</a>,</b> literally "dried meat", bakkwa is better understood as barbecued meat jerky. While this delicacy is especially popular during the <a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a> celebration period, it is available everywhere and eaten year round as a popular snack.</li> <li><b><a href="/wiki/Bean_sprouts_chicken" title="Bean sprouts chicken">Bean sprouts chicken</a>,</b> <a href="/wiki/Ipoh" title="Ipoh">Ipoh</a>'s most well known dish, bean sprouts chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil. The crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is usually served with hor fun noodles in a chicken broth, or plain rice.</li> <li><b>Cantonese fried noodles</b> refers to a preparation of noodles which are shallow or deep fried to a crisp texture, then served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like choy sum. A variation called yuen yong involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce. A related dish called wa tan hor uses hor fun noodles, but the noodles are not deep fried, merely charred.</li> <li><b><a href="/wiki/Chai_tow_kway" title="Chai tow kway">Chai tow kway</a>,</b> a common dish in Malaysia made of rice flour. It also known as fried <a href="/wiki/Radish" title="Radish">radish</a> cake, although no radish is included within the rice cakes, save perhaps the occasional addition of preserved radish during the cooking process. Seasonings and additives vary from region, and may include bean sprouts and eggs.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Chee_cheong_fun.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Chee_cheong_fun.jpg/220px-Chee_cheong_fun.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Chee_cheong_fun.jpg/330px-Chee_cheong_fun.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Chee_cheong_fun.jpg/440px-Chee_cheong_fun.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><a href="/wiki/Penang" title="Penang">Penang</a> <i><a href="/wiki/Rice_noodle_roll" title="Rice noodle roll">chee cheong fun</a></i></figcaption></figure> <ul><li><b><a href="/wiki/Char_kway_teow" title="Char kway teow">Char kway teow</a>,</b> Stir fried <a href="/wiki/Rice_noodles" title="Rice noodles">rice noodles</a> with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and <a href="/wiki/Lardon" title="Lardon">lardons</a> were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. <a href="/wiki/Penang" title="Penang">Penang</a>-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.</li> <li><b><a href="/wiki/Chee_cheong_fun" class="mw-redirect" title="Chee cheong fun">Chee cheong fun</a>,</b> is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy. <a href="/wiki/Ipoh" title="Ipoh">Ipoh</a> and <a href="/wiki/Penang" title="Penang">Penang</a> have different variants of the dish as well; certain stalls in <a href="/wiki/Ipoh" title="Ipoh">Ipoh</a> serve the dish with a red sweet sauce, thinly sliced pickled green chillies and fried shallots, whilst in <a href="/wiki/Penang" title="Penang">Penang</a>, a type of sweet, black <a href="/wiki/Shrimp_paste" title="Shrimp paste">shrimp sauce</a> called <i>hae ko</i> is the main condiment.</li> <li><b>Cheong Cheng style steamed fish,</b> Cheong cheng literally mean gravy or sauce steamed. The main ingredients for the gravy or sauce are fermented bean paste and chillies.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hainanesechickenrice.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/db/Hainanesechickenrice.jpg/220px-Hainanesechickenrice.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/db/Hainanesechickenrice.jpg/330px-Hainanesechickenrice.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/db/Hainanesechickenrice.jpg/440px-Hainanesechickenrice.jpg 2x" data-file-width="640" data-file-height="480" /></a><figcaption>Hainanese chicken rice balls in <a href="/wiki/Muar_(town)" title="Muar (town)">Muar</a>, <a href="/wiki/Johor" title="Johor">Johor</a>, <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a></figcaption></figure> <ul><li><b><a href="/wiki/Hainanese_Chicken_Rice" class="mw-redirect" title="Hainanese Chicken Rice">Chicken rice</a></b> is one of the most popular Chinese-inspired dishes in Malaysia. Hainanese chicken rice is the best known version: it is prepared with the <a href="/wiki/White_cut_chicken" title="White cut chicken">same traditional method</a> used for cooking <a href="/wiki/Wenchang_chicken" title="Wenchang chicken">Wenchang chicken</a>, which involve steeping the entire chicken at sub-boiling temperatures within a master stock until cooked, to ensure the chicken meat becomes moist and tender. The chicken is then chopped up, and served with a bowl or plate of rice cooked in <a href="/wiki/Chicken_fat" title="Chicken fat">chicken fat</a> and chicken stock, along with another bowl of clear chicken broth and a set of dips and condiments. Sometimes the chicken is dipped in ice to produce a jelly-like skin finishing upon the completion of the poaching process. In <a href="/wiki/Malacca" title="Malacca">Malacca</a>, the chicken rice is served shaped into balls.</li> <li><b><a href="/wiki/Curry_Mee" class="mw-redirect" title="Curry Mee">Curry Mee</a></b> (A bowl of thin yellow noodles mixed with bihun in a spicy curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish, chicken, long beans, cockles and mint leaves, with sambal served on the side. It is often referred to as <b>curry laksa</b>. <ul><li><b>White Curry Mee</b>, however the soup base is in white colour instead of yellow or red. The white color comes from the Coconut gravy)</li></ul></li> <li><b><a href="/wiki/Fish_ball" title="Fish ball">Fish ball</a></b> are fish paste shaped into a spherical shape. Usually fish ball is served as a condiment together with <a href="/wiki/Rice_vermicelli" title="Rice vermicelli">rice vermicelli</a> or yellow noodles in a <i>clear soup</i> base. Bean sprouts and <a href="/wiki/Scallion" title="Scallion">spring onions</a> are also commonly added, complemented by a small plate of <a href="/wiki/Chilli_padi" class="mw-redirect" title="Chilli padi">chilli padi</a> soaked in <a href="/wiki/Soy_sauce" title="Soy sauce">soy sauce</a>. <a href="/wiki/Fishcake" title="Fishcake">Fishcake</a> is also a common addition</li> <li><b><a href="/wiki/Fish_soup_bee_hoon" title="Fish soup bee hoon">Fish head bihun</a>,</b> A noodle soup in which the main ingredients are rice vermicelli and a deep fried fish head cut into chunks. The soup itself is somewhat creamy, which is usually achieved using a mixture of rich fish stock and milk. Tomatoes and pickled vegetables are sometimes added to cut the richness and provide a tangy foil for the noodle soup.</li> <li><b>Hakka mee,</b> Hakka Mee is a simple dish of noodles topped with a ground meat gravy. A popular hawker dish with Hakka cultural roots, it is based on an older recipe called Dabumian ; the name indicates its place of origin as <a href="/wiki/Dabu_County" title="Dabu County">Dabu County</a>, the center of Hakka culture in mainland China.</li> <li><b><a href="/wiki/Heong_Peng" title="Heong Peng">Heong Peng</a>,</b> these fragrant pastries, which resemble slightly flattened balls, are a famed speciality of Ipoh which are now widely available in Malaysia and are even exported overseas. It contains a sweet sticky filling made from malt and shallots, covered by a flaky baked crust and garnished with sesame seeds on the surface.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Penang_Hokkien_Prawn_Noodles.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Penang_Hokkien_Prawn_Noodles.JPG/220px-Penang_Hokkien_Prawn_Noodles.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Penang_Hokkien_Prawn_Noodles.JPG/330px-Penang_Hokkien_Prawn_Noodles.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Penang_Hokkien_Prawn_Noodles.JPG/440px-Penang_Hokkien_Prawn_Noodles.JPG 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption>A bowl of <a href="/wiki/Penang" title="Penang">Penang</a> <i><a href="/wiki/Hokkien_mee" title="Hokkien mee">Hokkien mee</a></i></figcaption></figure> <ul><li><b><a href="/wiki/Hokkien_Mee" class="mw-redirect" title="Hokkien Mee">Hokkien Mee</a>,</b> actually has two variants, with each being ubiquitous to a particular region of <a href="/wiki/Peninsular_Malaysia" title="Peninsular Malaysia">Peninsular Malaysia</a>. <ul><li><a href="/wiki/Penang" title="Penang">Penang</a> <a href="/wiki/Hokkien_mee" title="Hokkien mee">Hokkien mee</a>, colloquially referred to in <a href="/wiki/Penang" title="Penang">Penang</a> as <i>Hokkien mee</i>, is also known as <i><a href="/wiki/Hae_mee" class="mw-redirect" title="Hae mee">hae mee</a></i> elsewhere in <a href="/wiki/Malaysia" title="Malaysia">Malaysia</a>. One of <a href="/wiki/Penang" title="Penang">Penang</a>'s most famous specialties, it is a noodle soup with yellow and rice noodles immersed in an aromatic stock made from prawns and pork (chicken for halal versions), and garnished with a boiled egg, poached prawns, chopped <i><a href="/wiki/Ipomoea_aquatica" title="Ipomoea aquatica">kangkung</a></i> and a dollop of spicy <i><a href="/wiki/Sambal" title="Sambal">sambal</a></i>.</li> <li>Hokkien char mee, a dish of thick yellow noodles braised, fried with thick black soy sauce and added with crispy lardons, is more commonly served in the <a href="/wiki/Klang_Valley" title="Klang Valley">Klang Valley</a>. It was originally developed in <a href="/wiki/Kuala_Lumpur" title="Kuala Lumpur">Kuala Lumpur</a>. Thus, within the central region of <a href="/wiki/Peninsular_Malaysia" title="Peninsular Malaysia">Peninsular Malaysia</a>, the term <i>Hokkien mee</i> refers to this particular version.</li></ul></li> <li><figure typeof="mw:File/Thumb"><a href="/wiki/File:Iced_Ipoh_White_Coffee.jpg" class="mw-file-description"><img alt="A glass of Iced Ipoh white coffee with straw" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Iced_Ipoh_White_Coffee.jpg/150px-Iced_Ipoh_White_Coffee.jpg" decoding="async" width="150" height="273" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Iced_Ipoh_White_Coffee.jpg/225px-Iced_Ipoh_White_Coffee.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/31/Iced_Ipoh_White_Coffee.jpg/300px-Iced_Ipoh_White_Coffee.jpg 2x" data-file-width="950" data-file-height="1728" /></a><figcaption>Iced Ipoh white coffee in <a href="/wiki/Menglembu" title="Menglembu">Menglembu</a>, <a href="/wiki/Ipoh" title="Ipoh">Ipoh</a>, Malaysia</figcaption></figure><b><a href="/wiki/Ipoh_white_coffee" title="Ipoh white coffee">Ipoh white coffee</a>,</b> A popular coffee drink which originated in Ipoh. Unlike the robust dark roast used for typical Malaysian-style black coffee ("Kopi-O"), "white" coffee is produced with only palm oil margarine and without any sugar and wheat, resulting in a significantly lighter roast. It is typically enriched with condensed milk prior to serving. This drink inspired the <a href="/wiki/OldTown_White_Coffee" title="OldTown White Coffee">OldTown White Coffee</a> restaurant chain, and instant beverage versions are widely available throughout Malaysia and even in international markets.</li> <li><b>Kam Heong,</b> literally "golden fragrance" in English, Kam Heong is a method of cooking developed in Malaysia, and is a good example of the country's culinary style of mixing cultures. The tempering of aromatics with bird's eye chillies, curry leaves, crushed dried shrimp, curry powder, oyster sauce and various other seasonings yields a versatile stir-fry sauce that goes well with chicken, clams, crabs, prawns, and squid.</li> <li><b>Kway chap,</b> Teochew dish of rice noodle sheets in a dark soy sauce gravy, served with pork pieces, pig offal, tofu products and boiled eggs.</li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Claypot_rice_xx.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Claypot_rice_xx.JPG/220px-Claypot_rice_xx.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Claypot_rice_xx.JPG/330px-Claypot_rice_xx.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Claypot_rice_xx.JPG/440px-Claypot_rice_xx.JPG 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption><a href="/wiki/Claypot_chicken_rice" class="mw-redirect" title="Claypot chicken rice">Claypot chicken rice</a></figcaption></figure> <ul><li><b><a href="/wiki/Lor_mee" title="Lor mee">Lor mee</a>,</b> A bowl of thick yellow noodles served in a thickened gravy made from eggs, starch and pork stock.</li> <li><b><a href="/wiki/Marmite" title="Marmite">Marmite</a> chicken,</b> a unique dish of marinated fried chicken pieces glazed in a syrupy sauce made from <a href="/wiki/Marmite" title="Marmite">marmite</a>, soy sauce, maltose and honey. This dish may also be prepared with other ingredients like pork ribs and prawns.</li> <li><b>Ngah Po Fan</b> or <b>Sha Po Fan,</b> seasoned rice <a href="/wiki/Clay_pot_cooking#Chinese" title="Clay pot cooking">cooked in a claypot</a> with secondary ingredients, and finished with soy sauce. A typical example is rice cooked with chicken, Chinese sausage, and vegetables. Claypots are also used for braising noodles, meat dishes and reducing soups. One of the most famous and common one is: <ul><li><a href="/wiki/Claypot_chicken_rice" class="mw-redirect" title="Claypot chicken rice">Claypot chicken rice</a>, chicken rice served in a claypot, traditionally cooked with charcoal. Typical additions include salted fish and <a href="/wiki/Lap_cheong" class="mw-redirect" title="Lap cheong">lap cheong</a>. <a href="/wiki/Bercham" title="Bercham">Bercham</a>, a suburb in Ipoh is famous for claypot chicken rice.</li></ul></li> <li><b><a href="/wiki/Ngo_hiang" title="Ngo hiang">Ngo hiang</a></b> or <b>lor bak,</b> a fried meat roll made from spiced minced pork and chopped water chestnuts rolled up in soy bean curd sheets, and deep fried. It is usually served with small bowl of <i>Lor</i> (a thick broth thickened with corn starch and beaten eggs) and chilli sauce. The term also extends to other items sold alongside the meat rolls, like <i>tao kwa</i> (hard tofu), pork sausages, <a href="/wiki/Tofu_skin" title="Tofu skin">tofu skin</a> sheets etc.</li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Ban_mian.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Ban_mian.jpg/220px-Ban_mian.jpg" decoding="async" width="220" height="192" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Ban_mian.jpg/330px-Ban_mian.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Ban_mian.jpg/440px-Ban_mian.jpg 2x" data-file-width="801" data-file-height="699" /></a><figcaption>Pan Mee</figcaption></figure> <ul><li><b><a href="/wiki/Oyster_omelette" title="Oyster omelette">Oyster omelette</a></b> or <i>O-chian,</i> a medley of small oysters is sauteed on a hot plate before being folded into an egg batter, which then has moistened starch mixed in for thickening, and finally fried to a crisp finish. Unlike other versions of oyster omelettes found throughout the Hokkien and Teochew diaspora, a thick savoury gravy is never poured onto Malaysian-style oyster omelettes; a chilli sauce is provided on the side for dipping instead.</li> <li><b><a href="/wiki/Pan_mee" class="mw-redirect" title="Pan mee">Pan mee</a>,</b> noodle soup with hand-kneaded and torn pieces of noodles or regular strips of machine-pressed noodles, with a toothsome texture not unlike Italian pasta. A variant popular in the <a href="/wiki/Klang_Valley" title="Klang Valley">Klang Valley</a> is known as "Chilli Pan Mee", and which of cooked noodles served with minced pork, a poached egg, fried anchovies and fried chilli flakes which are added to taste. Chilli Pan Mee is accompanied with a bowl of clear soup with leafy vegetables.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tam_bun_peah.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Tam_bun_peah.jpg/220px-Tam_bun_peah.jpg" decoding="async" width="220" height="166" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Tam_bun_peah.jpg/330px-Tam_bun_peah.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Tam_bun_peah.jpg/440px-Tam_bun_peah.jpg 2x" data-file-width="2630" data-file-height="1981" /></a><figcaption><i>Tau sar pneah</i>, also known as <i>Tambun pneah</i>, from <a href="/wiki/Penang" title="Penang">Penang</a></figcaption></figure> <ul><li><b><a href="/wiki/Popiah" title="Popiah">Popiah</a>,</b> Hokkien/Teochew-style crepe stuffed and rolled up with cooked shredded tofu and vegetables like turnip and carrots. The Peranakan version contains julienned bangkuang (<a href="/wiki/Jicama" class="mw-redirect" title="Jicama">jicama</a>) and bamboo shoots, and the filling is seasoned with <a href="/wiki/Tauco" title="Tauco">tauchu</a> (fermented soybean paste) and meat stock. Another variation consists of popiah doused in a spicy sauce. Popiah can also be deep fried and served in a manner similar to the mainstream Chinese <a href="/wiki/Spring_roll" title="Spring roll">spring roll</a>.</li> <li><b>Tau sar pneah,</b> A famous <a href="/wiki/Penang" title="Penang">Penang</a> delicacy, this round-shaped Chinese pastry contains primarily green bean paste, and its ingredients include wheat flour, sugar and salt. It is <b>also known as</b> <a href="/wiki/Tambun_biscuit" title="Tambun biscuit">Tambun biscuits</a> as it was widely believed that the pastry originated from Bukit Tambun, <a href="/wiki/Penang" title="Penang">Penang</a>. Its popularity as a delicacy has made this pastry one of the must-buy souvenirs from <a href="/wiki/Penang" title="Penang">Penang</a>.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup></li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Char_siew_wan_tan_noodle.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Char_siew_wan_tan_noodle.JPG/220px-Char_siew_wan_tan_noodle.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Char_siew_wan_tan_noodle.JPG/330px-Char_siew_wan_tan_noodle.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Char_siew_wan_tan_noodle.JPG/440px-Char_siew_wan_tan_noodle.JPG 2x" data-file-width="4000" data-file-height="3000" /></a><figcaption>Wonton Mee</figcaption></figure> <ul><li><b><a href="/wiki/Wonton_Mee" class="mw-redirect" title="Wonton Mee">Wonton Mee</a>,</b> thin egg noodles with <a href="/wiki/Wonton" title="Wonton">wonton</a> dumplings, <a href="/wiki/Choy_sum" title="Choy sum">choy sum</a> and char siu. The dumplings are usually made of pork or prawns, and typically boiled or deep fried. The noodles may be served in a bowl of broth with dumplings as in the traditional Cantonese manner, but in Malaysia it is more commonly dressed with a dark soy sauce dressing, with boiled or deep-fried wonton dumplings as a topping or served on the side in a bowl of broth. Variations of this dish are usually in the meat accompaniments with the noodles. These may include roast pork, braised chicken feet, and roast duck</li> <li><b><a href="/wiki/Youtiao" title="Youtiao">Yau Zha Gwai</a></b> or Eu Char Kway or You Tiao, a version of the traditional Chinese crueller, which is a breakfast favourite. It can be eaten plain with a beverage like coffee and soy milk, spread with butter or kaya, or dipped into congee. It is shaped like a pair of chopsticks, stuck together.</li> <li><b><a href="/wiki/Yong_tau_foo" title="Yong tau foo">Yong tau foo</a>,</b> tofu products and vegetables like <a href="/wiki/Eggplant" title="Eggplant">brinjals</a>, <a href="/wiki/Okra" title="Okra">lady's fingers</a>, bitter gourd and chillies stuffed with fish paste or <a href="/wiki/Surimi" title="Surimi">surimi</a>. Originally developed in <a href="/wiki/Ampang_Jaya" title="Ampang Jaya">Ampang, Selangor</a>, Malaysian yong tau foo is a localised adaptation of a Hakka dish called <i>ngiong tew foo</i> (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles.</li></ul> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Singapore_Yusheng.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Singapore_Yusheng.jpg/220px-Singapore_Yusheng.jpg" decoding="async" width="220" height="117" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Singapore_Yusheng.jpg/330px-Singapore_Yusheng.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Singapore_Yusheng.jpg/440px-Singapore_Yusheng.jpg 2x" data-file-width="2063" data-file-height="1093" /></a><figcaption><i>Yusheng</i></figcaption></figure> <ul><li><b><a href="/wiki/Yusheng" title="Yusheng">Yusheng</a>,</b> a festive raw fish salad, also pronounced <i>yee sang</i> in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the <a href="/wiki/Chaoshan" title="Chaoshan">Chaoshan</a> region of Guangdong province in modern times, yusheng was created and developed in <a href="/wiki/Singapore" title="Singapore">Singapore</a> in 1964 when the republic was still a member state of the Federation of Malaysia.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish " is commonly conflated with its homophone "abundance, Yúshēng is interpreted as a homophone for Yúshēng meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of <a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a> festivities in Malaysia and Singapore.</li> <li><b><a href="/wiki/Zongzi" title="Zongzi">Zongzi</a>,</b> a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the <a href="/wiki/Duanwu" class="mw-redirect" title="Duanwu">Duanwu</a> festival, which is still celebrated by the Chinese communities in Malaysia.</li> <li><b><a href="/wiki/Lei_Cha" class="mw-redirect" title="Lei Cha">Lei Cha</a>,</b> This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition.</li> <li><b>Gong Pian or Kom Piang,</b> This is a type of clay oven-baked biscuit/bagel associated with the <a href="/wiki/Fuzhou_people" title="Fuzhou people">Fuzhounese</a> settlers brought in by the British. Unlike the more common clan communities brought in, the Fuzhounese settlers were brought in smaller numbers predominantly settling in Sitiawan, Perak and Sibu, Sarawak. The Gong Pians out of Sitiawan are generally sweet, but the Gong Pians in Sitiawan are salty. It is usually filled with pork, lard or onions and is best eaten while still hot and crispy. Fuzhou cuisine is unique in its own, different from the other more common Chinese clan communities. It is uncommon and can only be found mainly in Sitiawan and Sibu.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Malaysian_Indian_cuisine">Malaysian Indian cuisine</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=22" title="Edit section: Malaysian Indian cuisine"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1246091330"><style data-mw-deduplicate="TemplateStyles:r1246828325">.mw-parser-output .indian-cuisine{border:2px solid #ffa500;background-color:#fff5ee;text-align:center}.mw-parser-output .indian-cuisine .sidebar-list-title{padding-right:3em;font-size:100%;background-color:#FFDFA8;border:1px double #8C959A}.mw-parser-output .indian-cuisine .sidebar-list-title a,.mw-parser-output .indian-cuisine .mw-collapsible-text{color:white}.mw-parser-output .indian-cuisine .sidebar-caption{padding-bottom:2.3em}.mw-parser-output .indian-cuisine .sidebar-list-title{background:#bf0a30;color:white!important}@media screen{html.skin-theme-clientpref-night .mw-parser-output .indian-cuisine{background-color:#261102;color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .indian-cuisine{background-color:#261102;color:white}}</style><table class="sidebar sidebar-collapse nomobile nowraplinks indian-cuisine hlist"><tbody><tr><td class="sidebar-pretitle">This article is part of the series on</td></tr><tr><th class="sidebar-title-with-pretitle"><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian cuisine</a></th></tr><tr><td class="sidebar-image"><span class="notpageimage" typeof="mw:File"><a href="/wiki/File:Indian_Spices.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Indian_Spices.jpg/200px-Indian_Spices.jpg" decoding="async" width="200" height="127" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Indian_Spices.jpg/300px-Indian_Spices.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Indian_Spices.jpg/400px-Indian_Spices.jpg 2x" data-file-width="1200" data-file-height="762" /></a></span></td></tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="color: var(--color-base)">Regional cuisines</div><div class="sidebar-list-content mw-collapsible-content"> <dl><dt><a href="/wiki/North_Indian_cuisine" title="North Indian cuisine">North India</a></dt></dl> <ul><li><a href="/wiki/Awadhi_cuisine" title="Awadhi cuisine">Awadhi</a></li> <li><a href="/wiki/Braj_Cuisine" title="Braj Cuisine">Braj</a></li> <li><a href="/wiki/Cuisine_of_Haryana" title="Cuisine of Haryana">Haryana</a></li> <li><a href="/wiki/Kashmiri_cuisine" title="Kashmiri cuisine">Kashmiri</a></li> <li><a href="/wiki/Kumauni_cuisine" class="mw-redirect" title="Kumauni cuisine">Kumauni</a></li> <li><a href="/wiki/Mughlai_cuisine" title="Mughlai cuisine">Mughlai</a></li> <li><a href="/wiki/Punjabi_cuisine" title="Punjabi cuisine">Punjabi</a></li> <li><a href="/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani</a></li> <li><a href="/wiki/Cuisine_of_Uttar_Pradesh" class="mw-redirect" title="Cuisine of Uttar Pradesh">Uttar Pradeshi</a></li></ul> <dl><dt><a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South India</a></dt></dl> <ul><li><a href="/wiki/Chettinad_cuisine" title="Chettinad cuisine">Chettinad</a></li> <li><a href="/wiki/Hyderabadi_cuisine" title="Hyderabadi cuisine">Hyderabadi</a></li> <li><a href="/wiki/Cuisine_of_Karnataka" class="mw-redirect" title="Cuisine of Karnataka">Karnataka</a></li> <li><a href="/wiki/Cuisine_of_Kerala" class="mw-redirect" title="Cuisine of Kerala">Kerala</a></li> <li><a href="/wiki/Mangalorean_cuisine" title="Mangalorean cuisine">Mangalorean</a></li> <li><a href="/wiki/Mangalorean_Catholic_cuisine" title="Mangalorean Catholic cuisine">Mangalorean Catholic</a></li> <li><a href="/wiki/Saraswat_cuisine" title="Saraswat cuisine">Saraswat</a></li> <li><a href="/wiki/Tamil_cuisine" title="Tamil cuisine">Tamil</a></li> <li><a href="/wiki/Telangana_cuisine" title="Telangana cuisine">Telangana</a></li> <li><a href="/wiki/Telugu_cuisine" class="mw-redirect" title="Telugu cuisine">Telugu</a></li> <li><a href="/wiki/Udupi_cuisine" title="Udupi cuisine">Udupi</a></li></ul> <dl><dt>East India</dt></dl> <ul><li><a href="/wiki/Bengali_cuisine" title="Bengali cuisine">Bengali</a></li> <li><a href="/wiki/Bhojpuri_cuisine" title="Bhojpuri cuisine">Bhojpuri</a></li> <li><a href="/wiki/Bihari_cuisine" title="Bihari cuisine">Bihari</a></li> <li><a href="/wiki/Cuisine_of_Jharkhand" class="mw-redirect" title="Cuisine of Jharkhand">Jharkhandi</a></li> <li><a href="/wiki/Cuisine_of_Odisha" title="Cuisine of Odisha">Odia</a></li> <li><a href="/wiki/Maithil_cuisine" title="Maithil cuisine">Maithil</a></li> <li><a href="/wiki/Angika_cuisine" class="mw-redirect" title="Angika cuisine">Angika</a></li></ul> <dl><dt>West India</dt></dl> <ul><li><a href="/wiki/Goan_cuisine" title="Goan cuisine">Goan</a></li> <li><a href="/wiki/Gujarati_cuisine" title="Gujarati cuisine">Gujarati</a></li> <li><a href="/wiki/Malvani_cuisine" title="Malvani cuisine">Malvani & Konkani</a></li> <li><a href="/wiki/Maharashtrian_cuisine" title="Maharashtrian cuisine">Marathi</a></li> <li><a href="/wiki/Parsi_cuisine" title="Parsi cuisine">Parsi</a></li> <li><a href="/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi</a></li></ul> <dl><dt>Northeast India</dt></dl> <ul><li><a href="/wiki/Arunachalese_cuisine" class="mw-redirect" title="Arunachalese cuisine">Arunachalese</a></li> <li><a href="/wiki/Assamese_cuisine" title="Assamese cuisine">Assamese</a></li> <li><a href="/wiki/Meghalayan_cuisine" title="Meghalayan cuisine">Meghalayan</a></li> <li><a href="/wiki/Manipuri_cuisine" title="Manipuri cuisine">Manipuri</a></li> <li><a href="/wiki/Mizo_cuisine" title="Mizo cuisine">Mizoram</a></li> <li><a href="/wiki/Naga_cuisine" title="Naga cuisine">Naga</a></li> <li><a href="/wiki/Sikkimese_cuisine" title="Sikkimese cuisine">Sikkimese</a></li> <li><a href="/wiki/Tripuri_cuisine" title="Tripuri cuisine">Tripuri</a></li></ul> <dl><dt>Other</dt></dl> <ul><li><a href="/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">Anglo-Indian</a></li> <li><a href="/wiki/Indian_fast_food" title="Indian fast food">Fast food</a></li> <li><a href="/wiki/Indian_Chinese_cuisine" title="Indian Chinese cuisine">Indian Chinese</a></li> <li><a href="/wiki/Indian_Indonesian_cuisine" title="Indian Indonesian cuisine">Indian Indonesian</a></li> <li><a href="/wiki/Indian_Singaporean_cuisine" title="Indian Singaporean cuisine">Indian Singaporean</a></li> <li><a href="/wiki/Jain_vegetarianism" title="Jain vegetarianism">Jain (Satvika)</a></li> <li><a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Malaysian Indian</a></li> <li><a href="/wiki/Cuisine_of_Nepal" class="mw-redirect" title="Cuisine of Nepal">Nepali</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="color: var(--color-base)">Ingredients, types of food</div><div class="sidebar-list-content mw-collapsible-content"> <ul><li><a href="/wiki/List_of_Indian_dishes" title="List of Indian dishes">Main dishes</a></li> <li><a href="/wiki/List_of_Indian_soups_and_stews" title="List of Indian soups and stews">Soups and stews</a></li> <li><a href="/wiki/List_of_Indian_sweets_and_desserts" title="List of Indian sweets and desserts">Desserts</a></li> <li><a href="/wiki/Indian_bread" title="Indian bread">Bread</a></li> <li><a href="/wiki/List_of_Indian_drinks" title="List of Indian drinks">Drinks</a></li> <li><a href="/wiki/List_of_Indian_snack_foods" class="mw-redirect" title="List of Indian snack foods">Snack foods</a></li> <li><a href="/wiki/List_of_Indian_spices" title="List of Indian spices">Spices</a></li> <li><a href="/wiki/List_of_Indian_condiments" title="List of Indian condiments">Condiments</a></li></ul> </div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="color: var(--color-base)">Preparation, cooking</div><div class="sidebar-list-content mw-collapsible-content"> <ul><li><a href="/wiki/Handi" title="Handi">Handi</a></li> <li><a href="/wiki/Karahi" title="Karahi">Karahi</a></li> <li><a href="/wiki/Tava" title="Tava">Tava</a></li> <li><a href="/wiki/Tandoor" title="Tandoor">Tandoor</a></li> <li><a href="/wiki/Uruli" title="Uruli">Uruli</a></li> <li><a href="/wiki/Category:Indian_food_preparation_utensils" title="Category:Indian food preparation utensils">Other</a></li></ul> </div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="color: var(--color-base)">See also</div><div class="sidebar-list-content mw-collapsible-content"> <ul><li><a href="/wiki/History_of_Indian_cuisine" title="History of Indian cuisine">History</a></li> <li><a href="/wiki/Etiquette_of_Indian_dining" class="mw-redirect" title="Etiquette of Indian dining">Etiquette</a></li> <li><a href="/wiki/Category:Indian_chefs" title="Category:Indian chefs">Indian chefs</a></li> <li><a href="https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_India" class="extiw" title="wikibooks:Cookbook:Cuisine of India">Cookbook: Cuisine of India</a></li></ul> </div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="color: var(--color-base)">Related cuisines</div><div class="sidebar-list-content mw-collapsible-content"> <ul><li><a href="/wiki/Nepalese_cuisine" title="Nepalese cuisine">Nepalese cuisine</a></li> <li><a href="/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lankan cuisine</a></li> <li><a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi cuisine</a></li> <li><a href="/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistani cuisine</a></li> <li><a href="/wiki/Bhutanese_cuisine" title="Bhutanese cuisine">Bhutanese cuisine</a></li> <li><a href="/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan cuisine</a></li> <li><a href="/wiki/Afghani_cuisine" class="mw-redirect" title="Afghani cuisine">Afghani cuisine</a></li></ul> </div></div></td> </tr><tr><td class="sidebar-below"> <ul><li><span class="nowrap"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/16px-Flag_of_India.svg.png" decoding="async" width="16" height="11" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/24px-Flag_of_India.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/32px-Flag_of_India.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span> </span><a href="/wiki/Portal:India" title="Portal:India">India portal</a></li> <li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 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href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Malaysian Indian cuisine</a></div> <p><b><a href="/wiki/Malaysian_Indian" class="mw-redirect" title="Malaysian Indian">Malaysian Indian</a></b> cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. As the vast majority of Malaysia's Indian community are mostly <a href="/wiki/Tamil_Malaysian" class="mw-redirect" title="Tamil Malaysian">ethnic Tamils</a> who are descendants of the modern Indian state of <a href="/wiki/Tamil_Nadu" title="Tamil Nadu">Tamil Nadu</a> and <a href="/wiki/Sri_Lanka" title="Sri Lanka">Sri Lanka</a>'s <a href="/wiki/Northern_Province,_Sri_Lanka" title="Northern Province, Sri Lanka">Northern Province</a>, much of Malaysian Indian cuisine is predominantly <a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South Indian inspired</a> in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish. </p><p>Food served in the traditional South Indian manner is termed <a href="/wiki/Banana_leaf_rice" class="mw-redirect" title="Banana leaf rice">banana leaf rice</a>. Plain white or parboiled rice would be served with an assortment of vegetable preparations, lentil gravy, pickles, condiments, and <a href="/wiki/Papadum" class="mw-redirect" title="Papadum">papadum</a> crackers on a banana leaf, which acts as a disposable plate. Banana leaf meals are eaten to celebrate special occasions such as festivals, birthdays, marriages, or to commemorate funeral wakes. It is customary to consume banana leaf meals <a href="/wiki/Etiquette_of_Indian_dining" class="mw-redirect" title="Etiquette of Indian dining">by hand</a> and to show appreciation for the food by folding the banana leaf inwards, though less ritual and etiquette is observed when the meal isn't part of a formal occasion, such as the <a href="/wiki/Malayali" class="mw-redirect" title="Malayali">Malayalee</a> community's elaborate <a href="/wiki/Sadya" title="Sadya">Sadya</a> feasts. Boiled eggs, meat or seafood dishes are available at banana leaf restaurants which are not exclusively vegetarian or vegan. </p><p>Some notable Malaysian Indian dishes include: </p> <ul><li><b><a href="/wiki/Satti_Sorru" class="mw-redirect" title="Satti Sorru">Satti Sorru</a>,</b> Indian claypot rice</li> <li><b><a href="/wiki/Chapati" title="Chapati">Chapati</a>,</b> a <a href="/wiki/North_Indian_cuisine" title="North Indian cuisine">North Indian style</a> flatbread. It is made from a dough of <a href="/wiki/Atta_flour" class="mw-redirect" title="Atta flour">atta flour</a> (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimetres in diameter and browning the discs on both sides on a very hot, dry tava or frying pan without any oil. Chapatis are usually eaten with curried vegetables. and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.</li> <li><b><a href="/wiki/Fish_head_curry" title="Fish head curry">Fish head curry</a>,</b> a dish where the head of a fish (usually <i>ikan merah</i>, or literally "red fish"), is braised in a thick and spicy curried gravy with assorted vegetables such as lady's fingers and brinjals.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Idly_sambar_vada.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Idly_sambar_vada.JPG/220px-Idly_sambar_vada.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Idly_sambar_vada.JPG/330px-Idly_sambar_vada.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Idly_sambar_vada.JPG/440px-Idly_sambar_vada.JPG 2x" data-file-width="980" data-file-height="735" /></a><figcaption>Idli served with typical accompaniments.</figcaption></figure> <ul><li><b><a href="/wiki/Fish_molee" class="mw-redirect" title="Fish molee">Fish molee</a>,</b> originally from the Indian state of <a href="/wiki/Kerala" title="Kerala">Kerala</a>, this preparation of fish in a spiced coconut milk gravy is perhaps the Malaysian <a href="/wiki/Malayalee" class="mw-redirect" title="Malayalee">Malayalee</a> community's best known dish.</li> <li><b><a href="/wiki/Idli" title="Idli">Idli</a>,</b> made from a mashed mixture of skinned black lentils and rice formed into patties using a mould and steamed, idlis are eaten at breakfast or as a snack.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> Idlis are usually served in pairs with <a href="/wiki/Vada_(food)" title="Vada (food)">vadai</a>, small donut-shaped fritters made from mashed lentils and spices, <a href="/wiki/Chutney" title="Chutney">chutney</a>, and a thick stew of lentils and <a href="/wiki/Vegetable" title="Vegetable">vegetables</a> called <a href="/wiki/Sambar_(dish)" title="Sambar (dish)">sambar</a>.</li> <li><b><a href="/wiki/Lassi" title="Lassi">Lassi</a>,</b> a yogurt-based drink which comes in savoury and sweet varieties. A common drink of Tamil origin which is similar to lassi but is thinner in consistency is called <i><a href="/wiki/Mattha" title="Mattha">moru</a></i>. It is seasoned with salt with flavoured with spices like asafoetida, curry leaves and mustard seeds.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup></li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Maggi_Goreng.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/Maggi_Goreng.jpg/220px-Maggi_Goreng.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/Maggi_Goreng.jpg/330px-Maggi_Goreng.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/46/Maggi_Goreng.jpg/440px-Maggi_Goreng.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption>Maggi goreng in <a href="/wiki/George_Town,_Penang" title="George Town, Penang">George Town</a>, <a href="/wiki/Penang" title="Penang">Penang</a></figcaption></figure> <ul><li><b><a href="/wiki/Maggi_goreng" class="mw-redirect" title="Maggi goreng">Maggi goreng</a>,</b> a unique Mamak-style variant of mee goreng or stir-fried noodles, using reconstituted <a href="/wiki/Maggi_instant_noodles" class="mw-redirect" title="Maggi instant noodles">Maggi instant noodles</a> instead of yellow egg noodles. The noodles may be wok-tossed with bean sprouts, chilli, greens, eggs, tofu, and meat of choice, although no recipe at any Mamak eatery are ever the same. It is usually accompanied with a calamansi lime.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup></li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:MURTABAK_1_0031.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/MURTABAK_1_0031.jpg/220px-MURTABAK_1_0031.jpg" decoding="async" width="220" height="328" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/MURTABAK_1_0031.jpg/330px-MURTABAK_1_0031.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/0/0f/MURTABAK_1_0031.jpg 2x" data-file-width="432" data-file-height="645" /></a><figcaption><a href="/wiki/Murtabak" title="Murtabak">Murtabak</a> being made at a stall, a type of pancake filled with eggs, small chunks of meat and onions.</figcaption></figure> <ul><li><b><a href="/wiki/Murtabak" title="Murtabak">Murtabak</a>,</b> a savoury dish of stuffed roti canai or flatbread eaten with curry gravy. A typical recipe consists of a minced meat mixture seasoned with garlic, onions and spices folded with an omelette and roti canai. Murtabak is popularly eaten with a side of sweet pickled onions during the fasting month of <a href="/wiki/Ramadan" title="Ramadan">Ramadan</a>.</li> <li><b><a href="/wiki/Murukku" title="Murukku">Murukku</a>,</b> a savoury snack of spiced crunchy twists made from rice and urad dal flour, traditionally eaten for <a href="/wiki/Deepavali" class="mw-redirect" title="Deepavali">Deepavali</a>.</li> <li><b><a href="/wiki/Nasi_Beriani" class="mw-redirect" title="Nasi Beriani">Nasi Beriani</a></b> or <b><a href="/wiki/Biryani" title="Biryani">Biryani</a>,</b> a rice dish made from a mixture of spices, basmati rice, yoghurt, meat or vegetables. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation time.</li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Pasembur.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/54/Pasembur.jpg/220px-Pasembur.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/54/Pasembur.jpg/330px-Pasembur.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/54/Pasembur.jpg/440px-Pasembur.jpg 2x" data-file-width="560" data-file-height="420" /></a><figcaption>Pasembur.</figcaption></figure> <ul><li><b><a href="/wiki/Pachadi" class="mw-redirect" title="Pachadi">Pachadi</a>,</b> a traditional South Indian side accompaniment or relish made with vegetables, fruits or lentils. The <a href="/wiki/Malaysian_Telugu" class="mw-redirect" title="Malaysian Telugu">Malaysian Telugu</a> community celebrate the Telugu New Year or <a href="/wiki/Ugadi" title="Ugadi">Ugadi</a> by preparing a special dish called <i><a href="/wiki/Ugadi#Symbolic_eating_of_a_dish_with_six_tastes" title="Ugadi">Ugadi Pachadi</a></i>, which blends six taste notes as a symbolic reminder of the various facets of life. It is made with green chilli (heat), unripe mangoes (tangy), neem flowers (bitter), jaggery (sweet), tamarind juice (sour) and salt.<sup id="cite_ref-pv_41-0" class="reference"><a href="#cite_note-pv-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Pasembur" title="Pasembur">Pasembur</a>,</b> a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean sprouts, prawn fritters, spicy fried crab, and fried octopus. This <a href="/wiki/Penang" title="Penang">Penang</a> Mamak speciality is served with a sweet and spicy nut sauce, and variants of this dish are found in other states as <a href="/wiki/Rojak#Mamak_rojak" title="Rojak">Mamak rojak</a>.</li> <li><b><a href="/wiki/Pongal_(dish)" title="Pongal (dish)">Pongal</a>,</b> a boiled rice dish which comes in sweet and spicy varieties.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> It shares the same name as the <a href="/wiki/Thai_Pongal" class="mw-redirect" title="Thai Pongal">harvest</a> festival which is celebrated every January; the name of the festival itself is derived from this dish.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> The sweet variety of pongal, prepared with milk and jaggery, is cooked in the morning. Once the pongal pot has boiled over (symbolism for an abundant harvest), it is then offered as a <a href="/wiki/Prasad" class="mw-redirect" title="Prasad">prasad</a> to the gods as thanksgiving.</li> <li><b><a href="/wiki/Puri_(food)" title="Puri (food)">Poori</a>,</b> an unleavened deep-fried bread made with whole-wheat flour, commonly consumed for breakfast or as a light meal. A larger <a href="/wiki/North_Indian" class="mw-redirect" title="North Indian">North Indian</a> variant made with leavened all-purpose flour or <a href="/wiki/Maida_flour" class="mw-redirect" title="Maida flour">maida</a> is called <i><a href="/wiki/Bhatura" title="Bhatura">bhatura</a></i>.</li> <li><b><a href="/wiki/Puttu" title="Puttu">Puttu</a>,</b> a speciality of the <a href="/wiki/Sri_Lankans_in_Malaysia" title="Sri Lankans in Malaysia">Sri Lankan Tamil</a> community, puttu is a steamed cylinder of ground rice layered with coconut. It is eaten with bananas, brown sugar, and side dishes like vendhaya kolumbu (tamarind stew flavoured with fenugreek seeds and lentils) or kuttu sambal (relish made from pounded coconut, onions, chilli and spices).<sup id="cite_ref-pv_41-1" class="reference"><a href="#cite_note-pv-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Putu_Mayam" class="mw-redirect" title="Putu Mayam">Putu Mayam</a>,</b> the Indian equivalent of rice noodles, also known as <i><a href="/wiki/Idiyappam" title="Idiyappam">idiyappam</a></i>. Homemade versions tend to be eaten as an accompaniment to curried dishes or dal. The street food version is typically served with grated coconut and orange-coloured <a href="/wiki/Jaggery" title="Jaggery">jaggery</a>. In some areas, <i>gula melaka</i> is the favoured sweetener.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:RotiTissue001.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/220px-RotiTissue001.jpg" decoding="async" width="220" height="249" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/330px-RotiTissue001.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/440px-RotiTissue001.jpg 2x" data-file-width="442" data-file-height="500" /></a><figcaption>Roti tisu served as a savoury meal, pictured here with a glass of teh tarik.</figcaption></figure> <ul><li><b><a href="/wiki/Roti_canai" title="Roti canai">Roti canai</a>,</b> a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments. It is sometimes referred to as roti kosong. A host of variations on this classic dish may be found at all Mamak eateries, either at the creative whim of the cook or by customers' special request. A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on.</li> <li><b><a href="/wiki/Roti_tissue" title="Roti tissue">Roti tissue</a>,</b> a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook into a tall, conical shape and left to stand upright. Roti tissue may be served with curry gravy, dal and chutneys, or finished off with sweet substances such as caramelised sugar and eaten as a dessert.</li> <li><b><a href="/wiki/Teh_tarik" title="Teh tarik">Teh tarik</a>,</b> literally meaning "pulled tea", teh tarik is a well-loved Malaysian drink. Tea is sweetened using condensed milk, and is prepared using outstretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "tarik" or pull, the thicker the froth. The pulling also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating. Similar drinks and variants include kopi tarik, or "pulled coffee" instead of tea; <a href="/wiki/Teh_halia" class="mw-redirect" title="Teh halia">teh halia</a>, tea brewed with ginger, and with or without the <i>tarik</i> treatment; and teh madras, which is prepared with three separate layers: milk at the bottom, black tea in the middle and foam at the top.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Thosai" class="mw-redirect" title="Thosai">Thosai</a></b>, <b>dosa</b> or <b>dosai,</b> a soft crepe made from a batter of mashed urad dal and rice, and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash of oil or ghee is then added to the thosai and toasted for crispier results.</li> <li><b><a href="/wiki/Vadai" class="mw-redirect" title="Vadai">Vadai</a></b>, <b>vada</b> or <b>vades,</b> is a common term for many different types of savoury fritter-type snacks originated from South India with a set of common ingredients. The most common ingredients are lentils, chillis, onions and curry leaves.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Sabahan_food">Sabahan food</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=23" title="Edit section: Sabahan food"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabahan cuisine</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Umibudou_at_Miyakojima01s3s2850.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Umibudou_at_Miyakojima01s3s2850.jpg/220px-Umibudou_at_Miyakojima01s3s2850.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Umibudou_at_Miyakojima01s3s2850.jpg/330px-Umibudou_at_Miyakojima01s3s2850.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Umibudou_at_Miyakojima01s3s2850.jpg/440px-Umibudou_at_Miyakojima01s3s2850.jpg 2x" data-file-width="2850" data-file-height="1900" /></a><figcaption>Sea grapes, known as latok by the Bajau people.</figcaption></figure> <p>The food of Sabah reflects the ethnic diversity of its population and is very eclectic. Traditional <a href="/wiki/Kadazandusun" class="mw-redirect" title="Kadazandusun">Kadazandusun</a> cuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known as <i>noonsom</i>, tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> Rice wine accompanies all Kadazandusun celebrations and rites, and at a <a href="/wiki/Murut_people" title="Murut people">Murut</a> event there will be rows upon rows of jars with fermented tapioca tapai.<sup id="cite_ref-flyingdusun1_9-2" class="reference"><a href="#cite_note-flyingdusun1-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Presently few eateries in Sabah serve traditional indigenous dishes, although it will always be found during festive occasions like weddings and funerals, as well as the Kaamatan and Kalimaran cultural festivals. Chinese-influenced dishes like <a href="/wiki/North_China" title="North China">northern Chinese</a> <a href="/wiki/Jiaozi#Guotie" title="Jiaozi">potstickers</a> and Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from both <a href="/wiki/Northern_and_southern_China" title="Northern and southern China">northern and southern China</a> throughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with <a href="/wiki/Tenom" title="Tenom">Tenom</a> coffee considered the best produce in the region. Local ingredients like freshwater fish, wild boar (<i>bakas</i> in native dialects), bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: the Pesta Jagung of <a href="/wiki/Kota_Marudu" title="Kota Marudu">Kota Marudu</a>, the Pesta Rumbia (sago) of <a href="/wiki/Kuala_Penyu" title="Kuala Penyu">Kuala Penyu</a>, and Pesta Kelapa from the town of <a href="/wiki/Kudat" title="Kudat">Kudat</a>.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Sabah vegetable, also known as <i>cekuk manis</i> or <i>sayur manis</i> (Chinese : 树仔菜), can be found on the menus of many eateries and restaurants throughout the state of Sabah. It is one of the local terms used for a variety of <i>Sauropus albicans</i> developed in <a href="/wiki/Lahad_Datu" title="Lahad Datu">Lahad Datu</a>, which yields crunchy edible shoots in addition to its leaves.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> The flavour is reminiscent of spinach but more complex, "as though it had been fortified with broccoli and infused with asparagus",<sup id="cite_ref-NPR_47-0" class="reference"><a href="#cite_note-NPR-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> and is typically stir-fried with eggs or seasonings like sambal belacan. </p><p>Whether grilled, <a href="/wiki/Cured_fish" title="Cured fish">cured</a>, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over <a href="/wiki/Kota_Kinabalu" title="Kota Kinabalu">Kota Kinabalu</a> and other coastal towns like <a href="/wiki/Sandakan" title="Sandakan">Sandakan</a>, <a href="/wiki/Tawau" title="Tawau">Tawau</a>, <a href="/wiki/Lahad_Datu" title="Lahad Datu">Lahad Datu</a> and <a href="/wiki/Semporna" title="Semporna">Semporna</a>. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: <a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">poached</a> patties handmade with fresh <a href="/wiki/Fish_paste" title="Fish paste">fish paste</a>; deep-fried <a href="/wiki/Fish_cake" class="mw-redirect" title="Fish cake">fish cakes</a> wrapped in tofu skin sheets; and noodle soups with toppings like sliced <a href="/wiki/Fish_fillet" title="Fish fillet">fish fillet</a>, <a href="/wiki/Fish_ball" title="Fish ball">fish or prawn balls</a>, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2015)">citation needed</span></a></i>]</sup> </p><p><a href="/wiki/Edible_seaweed" title="Edible seaweed">Edible seaweed</a> is a traditional food for certain seaside communities throughout Sabah and also possess GI status.<sup id="cite_ref-Semporna_48-0" class="reference"><a href="#cite_note-Semporna-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Caulerpa_lentillifera" title="Caulerpa lentillifera">Latok</a> is similar in appearance to clusters of green-hued fish eggs or grapes, and is typically prepared as a salad by the <a href="/wiki/Bajau" class="mw-redirect" title="Bajau">Bajau</a> people. <a href="/wiki/Eucheuma" title="Eucheuma">Coral seaweed</a> is another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "sea <a href="/wiki/Edible_bird%27s_nest" title="Edible bird's nest">bird's nest</a>" (Chinese : 海底燕窝) as coral seaweed acquires a similar gelatinous texture when dissolved in water.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Amplang_from_Sabah,_Malaysia.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Amplang_from_Sabah%2C_Malaysia.jpg/220px-Amplang_from_Sabah%2C_Malaysia.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Amplang_from_Sabah%2C_Malaysia.jpg/330px-Amplang_from_Sabah%2C_Malaysia.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/17/Amplang_from_Sabah%2C_Malaysia.jpg/440px-Amplang_from_Sabah%2C_Malaysia.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption>Amplang.</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Swordfish_hinava.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Swordfish_hinava.jpg/220px-Swordfish_hinava.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Swordfish_hinava.jpg/330px-Swordfish_hinava.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/58/Swordfish_hinava.jpg/440px-Swordfish_hinava.jpg 2x" data-file-width="4316" data-file-height="2877" /></a><figcaption><a href="/wiki/Swordfish" title="Swordfish">Swordfish</a> hinava served with <a href="/wiki/Sandwich_bread" title="Sandwich bread">sandwich bread</a></figcaption></figure> <p>Among the foods and beverages particular to Sabah are: </p> <ul><li><b><a href="/wiki/Amplang" title="Amplang">Amplang</a></b> is a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup></li> <li><b>Bahar</b> or <b>baa</b> is the Kadazandusun variant of <a href="/wiki/Palm_wine" title="Palm wine">palm wine</a> made with sap collected from the cut flower bud of a young coconut tree and a special type of tree bark called <i>rosok</i>, endemic to the <a href="/wiki/Tuaran" title="Tuaran">Tuaran</a> district. Pieces of the <i>rosok</i> is dipped into the coconut nectar during the fermentation process, which contributes a reddish hue to the final product.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup></li> <li><b>Beaufort Mee</b> (Chinese: 保佛炒面) is a speciality of <a href="/wiki/Beaufort,_Malaysia" title="Beaufort, Malaysia">Beaufort</a> town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of <a href="/wiki/Choy_sum" title="Choy sum">choy sum</a>, and finished off with a thick viscous gravy.<sup id="cite_ref-MMail_51-0" class="reference"><a href="#cite_note-MMail-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup></li> <li><b>Bosou</b>, also called <b>noonsom</b> or <b>tonsom</b>, is the Kadazandusun term for a traditional recipe of tangy fermented meat. Smoked and pulverised buah keluak (nuts from the Kepayang tree (<a href="/wiki/Pangium_edule" class="mw-redirect" title="Pangium edule">Pangium edule</a>) which grows in Malaysia's mangrove swamplands), or <i>pangi</i> is a key ingredient and acts as a preservative. Combined with rice, salt and fresh meat or fish, the mixture is then placed into a sealed jar or container for fermentation. Contemporary variants for <i>bosou</i> add bananas and pineapples to the mixture.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> <i>Pinongian</i> is a variant where rice is omitted to produce a final product which is much less tangy in taste; however, unlike bosou, "pinongian" must be cooked before serving.</li> <li><b><a href="/wiki/Hinava" title="Hinava">Hinava</a></b> is a traditional Kadazandusun dish of raw fish cured in lime juice. Typically, firm fleshed white fish like mackerel (<i>hinava sada tongii</i>) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the <i>bambangan</i> fruit. Optional additions may include sliced bitter gourd. Hinava may also be made with prawns (<i>hinava gipan</i>).</li> <li><b>Lihing</b> is a rice wine made exclusively from glutinous rice and natural yeast called <i>sasad</i>. Bittersweet in taste profile, lihing is a speciality of the Kadazan <a href="/wiki/Penampang" title="Penampang">Penampang</a> community, where it is still commonly <a href="/wiki/Homebrewing" title="Homebrewing">brewed at home</a>. Lihing can be used to make chicken soup (<i>Sup Manuk Lihing</i>), used in marinades, or even as an ingredient for meat pastries and stir-fried dishes. Commercially produced lihing, much pricier than the homebrewed version but consistent in quality, is also available in select souvenir shops. Lihing and similar rice wine variants from other Kadazandusun communities may also be distilled to produce a hard liquor called <i>montoku</i> or <i>talak</i>.</li> <li><b><a href="/wiki/Linongot" title="Linongot">Linongot</a></b> is a type of leaf parcel (usually <i>irik</i> or tarap leaves) filled with a combination of cooked rice and root vegetables like sweet potatoes and yam.<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> Alternate names known by Kadazandusun communities in other districts include <i>linopod</i> and <i>sinamazan</i>.<sup id="cite_ref-rice_54-0" class="reference"><a href="#cite_note-rice-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup></li> <li><b>Nasi kombos</b> is a rice dish from the <a href="/wiki/Lotud" title="Lotud">Lotud</a> community.<sup id="cite_ref-rice_54-1" class="reference"><a href="#cite_note-rice-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> Glutinous rice is first cooked with young coconut water, and then mixed with the grated tender flesh of a young coconut. The rice is traditionally served in a hollowed out coconut shell.<sup id="cite_ref-George(eds.)2009_55-0" class="reference"><a href="#cite_note-George(eds.)2009-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup></li> <li><b>Nonsoom bambangan</b> is a pickle made from half ripe bambangan fruit mixed with grated dried bambangan seed and salt, sealed in a tightly covered jar and left to ferment for weeks.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup></li> <li><b>Ngiu chap</b> (牛什) is a Chinese-influenced dish of beef or buffalo broth served with noodles, usually immersed in the soup with slices of poached beef or buffalo meat, meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan dish, ngiu chap has many different variations, from the lighter Hainanese style to heartier Hakka-influenced flavours, and even village-style ngiu chap adapted for indigenous tastes.<sup id="cite_ref-ngiu_chap_57-0" class="reference"><a href="#cite_note-ngiu_chap-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup></li> <li><b>Piaren Ah Manuk</b> is a chicken curry made from a sauteed <i>rempah</i> base and grated coconut, then braised in coconut milk. This dish is very popular in the <a href="/wiki/Iranun" class="mw-redirect" title="Iranun">Iranun</a> community.<sup id="cite_ref-gaya_58-0" class="reference"><a href="#cite_note-gaya-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> Variants include fish (Piaren Ah Sada) and unripe jackfruit (Piaren Ah Badak).</li> <li><b> Nuba laya/Nuba tinga</b> is an ordinary rice wrapped with <a href="/wiki/Banana_leaf" title="Banana leaf">banana leaf</a> or nyrik leaf. This dishes is to ease the farmer and the traveller for them to carry for a long journey. Usually this dishes is very famous among the <a href="/wiki/Lun_Bawang" title="Lun Bawang">Lun Bawang/Lundayeh</a> people and this dishes a bit similarity to the linongot. However, this Nuba Tinga/Nuba laya is different because the rice is very soft and can bitten easily by senior citizen.</li> <li><b>Pinasakan</b> or <b>Pinarasakan</b> is a home-style Kadazandusun dish of fish simmered with <i>takob-akob</i> (dried skin of a mangosteen-like fruit which functions as a souring agent) or slices of unripe <i>bambangan</i>, as well as fresh turmeric leaves and rhizome.<sup id="cite_ref-traditional_59-0" class="reference"><a href="#cite_note-traditional-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Pinjaram" title="Pinjaram">Pinjaram</a></b> (or known as: Penyaram) is a Bajau and <a href="/wiki/Bruneian_Malay_people" class="mw-redirect" title="Bruneian Malay people">Bruneian Malay</a> heritage. It is famous and popular almost everywhere in Sabah and can be found in night markets and Tamu (Sabah weekly market).</li> <li><b>Sagol</b> or <b>sinagol</b> is a Bajau speciality of fish which is first blanched and minced, then sauteed with turmeric, garlic, ginger, onions and crushed lemongrass. Traditionally the oil used is rendered fish liver oil, usually from the same fish used to prepare this dish. This dish may be prepared with <a href="/wiki/Shark_meat" title="Shark meat">shark</a>, <a href="/wiki/Stingray" title="Stingray">stingray</a> and even <a href="/wiki/Puffer_fish" class="mw-redirect" title="Puffer fish">puffer fish</a>.<sup id="cite_ref-Semporna_48-1" class="reference"><a href="#cite_note-Semporna-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup></li> <li><b>Sang nyuk mian</b> (Chinese : 生肉面) is a dish of noodles served with pork broth, originating from <a href="/wiki/Tawau" title="Tawau">Tawau</a>. Very popular with the non-Muslim communities of Sabah, it is named after the poached-to-order slices of tender marinated pork served in pork broth which is flavoured with fried lard bits. The noodles (usually thick yellow noodles) are either dressed in dark soy and lard, or dunked into the soup along with the aforementioned pork slices, vegetables, meatballs and offal.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup></li> <li><b>Sinalau</b> refers to Kadazandusun style smoked meat, which is usually wild boar or <i>bakas</i>. Barbecued on a char grill and eaten with rice and dipping sauces, sinalau bakas can be found and purchased in rural areas and towns. Halal versions substitute wild boar for other game meats like deer.<sup id="cite_ref-Petronas_8-1" class="reference"><a href="#cite_note-Petronas-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><b>Sinamu Baka</b> is a <a href="/wiki/Lun_Bawang" title="Lun Bawang">Lun Bawang/Lundayeh</a> traditional food. This is a tangy fermented food same like a <a href="/w/index.php?title=Bosou&action=edit&redlink=1" class="new" title="Bosou (page does not exist)">Bosou</a> but the differences is sinamu baka only suitable for wild bear.</li> <li><b>Tinonggilan</b> is a slightly sparkling alcoholic drink made from <a href="/wiki/Maize" title="Maize">maize</a>. Tinonggilan is a <a href="/wiki/Rungus" class="mw-redirect" title="Rungus">Rungus</a> speciality and is usually served during festive occasions, or as refreshments for guests during the performance of a ritual dance called Mongigol Sumundai.<sup id="cite_ref-Dusun_61-0" class="reference"><a href="#cite_note-Dusun-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup></li> <li><b>Tompek</b> is a Bajau food made from grated <a href="/wiki/Cassava" title="Cassava">tapioca</a>, eaten as an alternative starchy staple to rice. The grated tapioca is squeezed to dry out mixture and crumbled, then fried or toasted until golden brown.<sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> Grated tapioca may also be packed into cylindrical shapes and steamed until it forms into a chewy tubular cake called <i>putu</i>, another traditional Bajau staple.<sup id="cite_ref-Semporna_48-2" class="reference"><a href="#cite_note-Semporna-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup></li> <li><b>Tuaran mee</b> (Chinese: 斗亚兰面) is a speciality of <a href="/wiki/Tuaran" title="Tuaran">Tuaran</a> town. This dish of wok fried fresh handmade noodles is well known in the nearby city of Kota Kinabalu as well as in neighbouring <a href="/wiki/Tamparuli" title="Tamparuli">Tamparuli</a> town, where the localised adaptation is called Tamparuli mee (Chinese: 担波罗利炒生面). The noodles must first be toasted with oil in the wok to prevent it from clumping together, then blanched to reduce the stiff crunchy texture from toasting. The final step involves stir frying the noodles to a dry finish with eggs, vegetables, and meat or seafood.<sup id="cite_ref-MMail_51-1" class="reference"><a href="#cite_note-MMail-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup></li> <li><b>Tuhau</b> (<i>Etlingera coccinea</i>) is a type of wild ginger, specifically the stems of the same plant popularly served as a relish by the Kadazandusun community. The stems are typically chopped up and served fresh with lime juice, or mixed with local chives and chilli peppers then cured with salt and vinegar. A more recent recipe called <i>serunding tuhau</i> involves slicing tuhau stems into thin floss-like shreds, which is then sauteed until it becomes golden and crisp. It has a distinctive scent which is said to have a polarising effect even among indigenous Sabahans.<sup id="cite_ref-traditional_59-1" class="reference"><a href="#cite_note-traditional-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading3"><h3 id="Sarawakian_food">Sarawakian food</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=24" title="Edit section: Sarawakian food"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawakian cuisine</a></div> <p>Sarawakian is quite distinct from the regional cuisines of the Peninsular. It is considered less spicy, lightly prepared and with more emphasis on subtle flavours. The most important spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish. Granted GI status by MyIPO, Sarawak black pepper is highly regarded by international culinary figures such as <a href="/wiki/Alain_Ducasse" title="Alain Ducasse">Alain Ducasse</a>.<sup id="cite_ref-63" class="reference"><a href="#cite_note-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> </p><p>While the Iban constitute the largest Dayak subgroup as well as the most populous ethnic group in Sarawak, much of the ethnic Iban population is still concentrated away from Sarawak's main urban areas, congregating instead within <a href="/wiki/Longhouse" title="Longhouse">longhouse</a> communities scattered all over the interior regions of the state. The traditional cookery of the Iban is called <i>pansoh</i> or <i>pansuh</i>, which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, pork, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca leaves and <i>bungkang</i> leaves (a species of myrtle from the <a href="/wiki/Eugenia" title="Eugenia">Eugenia</a> genus), then sealed within the bamboo tubes and placed directly over an open fire. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>During Dayak festivals or <a href="/wiki/Gawai_Dayak" title="Gawai Dayak">Gawai</a>, the Iban would slaughter locally reared pigs. The pig would be cleaned thoroughly after the slaughter, have its head and stomach removed, and the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head and stomach of a pig are usually put aside and prepared separately as they are considered the choicest parts of the animal; hence pig's heads are a common edible gift brought by visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are a must for Gawai.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> </p><p>Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO.<sup id="cite_ref-64" class="reference"><a href="#cite_note-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-65" class="reference"><a href="#cite_note-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup> Among the foods and beverages particular to Sarawak are: </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Sarawak_Kolo_Mee.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Sarawak_Kolo_Mee.jpg/220px-Sarawak_Kolo_Mee.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Sarawak_Kolo_Mee.jpg/330px-Sarawak_Kolo_Mee.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/36/Sarawak_Kolo_Mee.jpg/440px-Sarawak_Kolo_Mee.jpg 2x" data-file-width="540" data-file-height="720" /></a><figcaption>Kolo mee</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Laksa_Sarawak.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Laksa_Sarawak.JPG/220px-Laksa_Sarawak.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Laksa_Sarawak.JPG/330px-Laksa_Sarawak.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Laksa_Sarawak.JPG/440px-Laksa_Sarawak.JPG 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption>Laksa Sarawak</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:3_Layer_Milk_Tea.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2e/3_Layer_Milk_Tea.jpg/220px-3_Layer_Milk_Tea.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2e/3_Layer_Milk_Tea.jpg/330px-3_Layer_Milk_Tea.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2e/3_Layer_Milk_Tea.jpg/440px-3_Layer_Milk_Tea.jpg 2x" data-file-width="614" data-file-height="461" /></a><figcaption>Teh C Peng Special</figcaption></figure> <ul><li><b>Belacan bihun</b> is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.<sup id="cite_ref-Belacan_66-0" class="reference"><a href="#cite_note-Belacan-66"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Bubur_pedas" title="Bubur pedas">Bubur pedas</a></b> is a type of rice congee cooked with a specially prepared spice paste, or <i>rempah</i> made from turmeric, lemon grass, <a href="/wiki/Galangal" title="Galangal">galangal</a>, chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.<sup id="cite_ref-67" class="reference"><a href="#cite_note-67"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Daun_ubi_tumbuk" title="Daun ubi tumbuk">Daun ubi tumbuk</a></b> or <b>pucuk ubi tumbuk</b> is a preparation of cassava leaves (known as <i>empasak</i> by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities.<sup id="cite_ref-hornbill_68-0" class="reference"><a href="#cite_note-hornbill-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup> The pounded leaves may be sauteed with seasonings like anchovies and chilli,<sup id="cite_ref-tribune_69-0" class="reference"><a href="#cite_note-tribune-69"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup> stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.</li> <li><b>Ikan terubuk masin</b> is salt-preserved <a href="/wiki/Toli_shad" title="Toli shad">toli shad</a>, which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas.<sup id="cite_ref-70" class="reference"><a href="#cite_note-70"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup> It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.<sup id="cite_ref-71" class="reference"><a href="#cite_note-71"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup></li> <li><b>Kasam ensabi</b> is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (<i>ensabi</i>) and is traditional to the Iban community.<sup id="cite_ref-72" class="reference"><a href="#cite_note-72"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup></li> <li><b>Kolo mee</b> or <b>mee kolok</b> (Chinese: 干捞面) is a dish of springy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing, and topped with seasoned minced pork and char siu. It is similar to Peninsular-style Hakka mee or wonton mee in concept, but differs significantly in taste profile. A popular variant uses rendered oil from cooking char siu to flavour kolo mee instead of plain lard, which gives the noodles a reddish hue. Halal versions of kolo mee replace the pork components with beef (earning the moniker of <i>mee sapi</i>) or chicken, and lard with peanut or vegetable oil. Additional toppings can include mushrooms, chicken and crab meat. <i>Kampua mee</i> (Chinese: 干盘面) is a similar dish from <a href="/wiki/Sibu" title="Sibu">Sibu</a> of Fuzhou origin.</li> <li><b>Laksa Sarawak</b> or <b>Kuching Laksa</b> (Chinese : 古晉叻沙) is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with coriander.<sup id="cite_ref-Pullman_73-0" class="reference"><a href="#cite_note-Pullman-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup></li> <li><b>Manok kacangma</b> is a Chinese-influenced dish, traditionally taken by local women for confinement after giving birth. It consists of chicken pieces cooked with ginger and <a href="/wiki/Motherwort" class="mw-redirect" title="Motherwort">kacangma</a> (Chinese: 益母草), often seasoned with some <a href="/wiki/Chinese_alcoholic_beverages" class="mw-redirect" title="Chinese alcoholic beverages">Chinese wine</a> or tuak by non-Muslim cooks.<sup id="cite_ref-74" class="reference"><a href="#cite_note-74"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Manok_pansoh" class="mw-redirect" title="Manok pansoh">Manok pansoh</a></b> is the most typical Iban pansoh preparation of chicken seasoned with <i>bungkang</i> leaves, lemongrass, ginger, and tapioca leaves, then stuffed into a bamboo tube and roasted in the Uma Avok (traditional fireplace).<sup id="cite_ref-Pullman_73-1" class="reference"><a href="#cite_note-Pullman-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> A related <a href="/wiki/Bidayuh" title="Bidayuh">Bidayuh</a> dish is <i>Asam Siok</i>, with the addition of rice to the chicken mixture. These dishes are not commonly found in urban eateries and restaurants due to the practicality of roasting a bamboo tube over an open fire within a typical commercial kitchen.</li> <li><b>Nasi goreng dabai</b> is rice stir-fried with dabai (<i><a href="/wiki/Canarium_odontophyllum" title="Canarium odontophyllum">Canarium odontophyllum</a></i>), an indigenous fruit found only in Sarawak.<sup id="cite_ref-dabai_75-0" class="reference"><a href="#cite_note-dabai-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup> It is often compared to an olive, due to their similarity in appearance as well as taste.<sup id="cite_ref-dabaia_76-0" class="reference"><a href="#cite_note-dabaia-76"><span class="cite-bracket">[</span>76<span class="cite-bracket">]</span></a></sup> As dabai is highly perishable and seasonal in nature, this dish is also prepared with preserved dabai paste.</li> <li><b>Nuba laya</b> is cooked Bario rice which is mashed and wrapped in leaves of the <i>phacelophrynium maximum</i> plant. It is considered the centerpiece of a meal for the <a href="/wiki/Lun_Bawang" title="Lun Bawang">Lun Bawang</a> and <a href="/wiki/Kelabit_people" title="Kelabit people">Kelabit people</a>.<sup id="cite_ref-77" class="reference"><a href="#cite_note-77"><span class="cite-bracket">[</span>77<span class="cite-bracket">]</span></a></sup> Accompaniments may include a small bowl of porridge (<i>kikid</i>), shredded beef cooked with wild ginger and dried chilli (<i>labo senutuq</i>), deboned shredded fish (<i>a'beng</i>), wild jungle vegetables prepared in various ways, and so on.<sup id="cite_ref-78" class="reference"><a href="#cite_note-78"><span class="cite-bracket">[</span>78<span class="cite-bracket">]</span></a></sup></li> <li><b>Sinamu Baka</b> is a Lun Bawang/Lundayeh traditional food. This is a tangy fermented food same like Bosuo but the differences is Sinamu Baka only suitable for wild bear meat.</li> <li><b>Sup Terung Dayak</b> is a popular soup dish made with a native cultivar of wild eggplant,<sup id="cite_ref-hornbill_68-1" class="reference"><a href="#cite_note-hornbill-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup> which is spherical in shape and slightly larger than a navel orange. Also called <i>terung asam</i> due to its natural tart flavour, this eggplant species comes in bright hues ranging from yellow to orange. Other ingredients for the soup may include fish, prawns, or fish products (dried, salted or smoked fish).</li> <li><b>Tebaloi</b> is a sago biscuit snack which is traditionally associated with the Melanau people of Sarawak.<sup id="cite_ref-79" class="reference"><a href="#cite_note-79"><span class="cite-bracket">[</span>79<span class="cite-bracket">]</span></a></sup></li> <li><b>Three layer tea</b> or <i>Teh C Peng Special</i> is an iced concoction of brewed tea, evaporated milk and gula apong (nirah palm sugar) syrup, carefully presented un-stirred in three or more layers.<sup id="cite_ref-Pullman_73-2" class="reference"><a href="#cite_note-Pullman-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> Originally from <a href="/wiki/Kuching" title="Kuching">Kuching</a>, its popularity has spread to other areas of Sarawak as well as neighbouring Sabah.</li> <li><b><a href="/wiki/Tuak" class="mw-redirect" title="Tuak">Tuak</a></b> is a type of liquor traditional to Sarawak's Dayak communities. It is most commonly made from fermented normal or glutinous rice, but there is no accepted convention or definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by fermenting anything that contains carbohydrates, as long as it is made in Sarawak by Sarawakians.<sup id="cite_ref-80" class="reference"><a href="#cite_note-80"><span class="cite-bracket">[</span>80<span class="cite-bracket">]</span></a></sup> with The Bidayuh in particular are known for their skill and expertise in brewing tuak: ingredients for tuak variants include sugarcane (<i>tepui</i>), <a href="/wiki/Baccaurea_macrocarpa" title="Baccaurea macrocarpa">tampoi</a> (a wild fruit with a sweet and tart flavour), pineapples and apples. Tuak is normally served as a welcoming drink to guests, and as an important component for ritual events and festive occasions like Gawai and Christmas. Tuak may also be distilled to make a spirit called <i>langkau</i>.</li> <li><b><a href="/wiki/Umai_(food)" title="Umai (food)">Umai</a></b> is a traditional <a href="/wiki/Melanau" class="mw-redirect" title="Melanau">Melanau</a> food, accompanied with a bowl of baked or toasted sago pearls. There are two different versions of umai – the traditional sambal campur and a more contemporary variation called <i>sambal cecah jeb</i>. The former is a raw seafood salad which consists of raw sliced seafood (anything from freshwater and seawater fish, prawns and even jellyfish) cured in calamansi lime juice, tossed with ground peanuts, sliced onions and chillies. For <i>umai jeb</i>, the raw sliced seafood is undressed, and is simply dipped into a spicy sauce for consumption.<sup id="cite_ref-81" class="reference"><a href="#cite_note-81"><span class="cite-bracket">[</span>81<span class="cite-bracket">]</span></a></sup></li> <li><b>White Lady</b> is a chilled drink made with milk, mango juice, longan and pineapple. Invented in 1975 by a Kuching hawker, multiple variations can be found in various hawker stalls throughout the city.<sup id="cite_ref-yj_82-0" class="reference"><a href="#cite_note-yj-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading3"><h3 id="Peranakan_food">Peranakan food</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=25" title="Edit section: Peranakan food"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan cuisine</a></div> <p>Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose descendants reside in today's Malaysia and Singapore. The old Malay word nyonya (also spelled nonya), a term of respect and affection for women of prominent social standing (part "madame" and part "auntie"), has come to refer to the cuisine of the Peranakans. It uses mainly Chinese ingredients but blends them with Malay ingredients such as coconut milk, lemon grass, turmeric, tamarind, pandan leaves, chillies and <a href="/wiki/Sambal" title="Sambal">sambal</a>. It can be considered as a blend of Chinese and Malay cooking, with influences from Indonesian Chinese cuisine (for the Nyonya food of Malaccan and Singaporean) and Thai cuisine (for <a href="/wiki/Penang" title="Penang">Penang</a> Nyonya cuisine). Traditional Nyonya cooking is often very elaborate, labour-intensive and time-consuming, and the Peranakan community often consider the best Nyonya food is to be found in private homes. </p> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Penang_laksa.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Penang_laksa.jpg/250px-Penang_laksa.jpg" decoding="async" width="250" height="187" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Penang_laksa.jpg/375px-Penang_laksa.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Penang_laksa.jpg/500px-Penang_laksa.jpg 2x" data-file-width="1343" data-file-height="1007" /></a><figcaption>A bowl of Asam laksa</figcaption></figure> <p>Examples of Nyonya dishes include: </p> <ul><li><b>Acar,</b> various pickled meats and vegetables like acar keat-lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (<a href="/wiki/Cucumber" title="Cucumber">cucumber</a>), acar awat (mixed vegetables).</li> <li><b><a href="/wiki/Laksa" title="Laksa">Asam Laksa</a></b> (Mandarin: 亞三叻沙). Considered one of <a href="/wiki/Penang" title="Penang">Penang</a>'s three signature dishes, Asam laksa is similar to the Malay <i>laksa utara</i>, which consists of a bowl of translucent <i>al dente</i> rice noodles served in a spicy soup made of fish (usually <a href="/wiki/Mackerel_as_food" title="Mackerel as food">mackerel</a>), <a href="/wiki/Tamarind" title="Tamarind">tamarind</a> (both <i>asam jawa</i> and <i>asam gelugor</i>), and <i>daun kesum</i>. Toppings differ considerably, and may include onion, mint, chopped torch ginger flower, and slices of pineapple and cucumber. A dollop of pungent, viscous <a href="/wiki/Shrimp_paste" title="Shrimp paste">sweet fermented shrimp paste (<i>Petis udang</i> or <i>Hae Ko</i>)</a> is usually served on the side.</li> <li><b>Ayam buah keluak</b>, a chicken stew cooked with the nuts from the Kepayang tree (<a href="/wiki/Pangium_edule" class="mw-redirect" title="Pangium edule">Pangium edule</a>). For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken pieces.</li> <li><b>Ayam/Babi Pongteh</b>, a stew of chicken or pork cooked with <a href="/wiki/Tauchu" class="mw-redirect" title="Tauchu">tauchu</a> or salted fermented soy beans, and <a href="/wiki/Gula_melaka" class="mw-redirect" title="Gula melaka">gula melaka</a>. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Commonly use pork as this is a Peranakan version of Chinese braised pork belly.</li> <li><b>Babi assam</b>, a pork stew cooked with tamarind juice. The Kristang community also cook a similar dish of pork in tamarind gravy.</li> <li><b>Enche Kabin</b>, deep fried chicken pieces marinated in a paste of coconut milk and <i>rempah (spices).</i></li> <li><b>Itik Tim</b> or <i>Kiam Chye Ark Th'ng</i> is a soup of duck, preserved mustard greens and cabbage flavoured with <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, Chinese mushrooms, tomatoes and peppercorns.</li> <li><b>Jiu Hu Char</b> is a dish made up mainly of shredded vegetables like turnip or <a href="/wiki/Jicama" class="mw-redirect" title="Jicama">jicama</a>, carrot, and cabbage and fried together with thinly shredded dried <a href="/wiki/Cuttlefish" title="Cuttlefish">cuttlefish</a>.</li> <li><b>Kari Kapitan</b> is a <a href="/wiki/Penang" title="Penang">Penang</a> Nonya take on the ubiquitous chicken curry. Kaffir lime leaves and coconut milk are among the key ingredients for this mild curry.</li> <li><b>Kerabu Bee Hoon</b> is a salad dish consisting of <a href="/wiki/Rice_vermicelli" title="Rice vermicelli">rice vermicelli</a> mixed with <a href="/wiki/Sambal" title="Sambal">sambal</a> belacan, calamansi lime juice, and finely chopped herbs and spices. Other famous salad dishes are kerabu bok ni (<a href="/wiki/Cloud_ear_fungus" class="mw-redirect" title="Cloud ear fungus">cloud ear fungus</a>/tikus telinga), kerabu ke (chicken), kerabu ke-kha (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak pue (pork skin).</li> <li><b>Kiam Chye Boey</b> is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiu Hu Char, Tu Thor Th'ng and various other dishes. "Boey" literally means "end".</li> <li><b><a href="/wiki/Laksa" title="Laksa">Laksa lemak</a></b> is a type of <i>laksa</i> served in a rich coconut gravy, served with prawns, cockles, lime and a dollop of sambal belacan.</li> <li><b>Masak titik</b> is a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.</li> <li><b>Nasi kunyit,</b> glutinous rice seasoned with turmeric powder, coconut milk and <i>asam gelugur</i>. It is usually served with a chicken curry, ang koo kueh, and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old.</li> <li><b>Nyonya <a href="/wiki/Zongzi" title="Zongzi">Bak Chang</a></b>, Nonya-style <a href="/wiki/Zongzi" title="Zongzi">zongzi</a> made in a similar manner as a typical southern Chinese zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts, and a spice mix. The blue butterfly pea flower is used to colour the rice with a shade of blue, and pandan leaves are sometimes used as the wrapping instead.</li> <li><b><a href="/wiki/Cap_cai" title="Cap cai">Nyonya chap chye</a>,</b> the Nyonya take of this <a href="/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Chinese Indonesian</a> classic incorporates tauchu and dried or fresh prawns.</li> <li><b><a href="/wiki/Otak-otak" title="Otak-otak">Otak-otak</a>,</b> a dish involving fish pieces wrapped in banana leaves. Two very different variations exist: one consists of a mixture of fish pieces and spice paste wrapped in banana leaves and char grilled. This version is particularly associated with the state of <a href="/wiki/Malacca" title="Malacca">Malacca</a> and the town of <a href="/wiki/Muar_(town)" title="Muar (town)">Muar</a>, <a href="/wiki/Johor" title="Johor">Johor</a>. <a href="/wiki/Penang" title="Penang">Penang</a>-style otak-otak takes the form of a delicate steamed parcel, and the robust red-hued spice paste is eschewed in favour of a base of a spiced custard as well as aromatic herbs like daun kaduk.</li> <li><b>Perut ikan,</b> a spicy stew (similar to asam pedas in flavour profile) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum). A classic <a href="/wiki/Penang" title="Penang">Penang</a> Nyonya dish.</li> <li><b><a href="/wiki/Kueh_Pie_Tee" class="mw-redirect" title="Kueh Pie Tee">Pie Tee</a>,</b> A thin and crispy pastry <a href="/wiki/Tart" title="Tart">tart</a> shell filled with a spicy, sweet mixture of thinly sliced vegetables and <a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">prawns</a>.</li> <li><b>Roti babi,</b> a sandwich of spiced minced pork, dipped in its entirety in egg wash and deep fried. Roti babi is typically served with a dip of <a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a> and sliced red chillies.</li> <li><b>Seh Bak,</b> a dish of pork marinated overnight with herbs and spices, then cooked over a slow fire and simmered to tenderness. Seh Bak is also traditional to Malacca's Eurasian community.</li> <li><b>Ter Thor T'ng,</b> this soup of pig stomach requires a skilled cook to prepare and deodorise the ingredients thoroughly before cooking. Its main ingredients are pig stomach and white peppercorns.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Eurasian_food">Eurasian food</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=26" title="Edit section: Eurasian food"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian cuisine of Singapore and Malaysia</a></div> <ul><li><b>Ambilla,</b> a tangy dish of meat cooked with long beans (kacang), brinjals (terung) or pumpkin (labu).</li> <li><b>Caldu Pescator,</b> A seafood soup traditionally prepared by fishermen, as well as during the Feast of St Peter ("Festa San Pedro", in the local Cristang dialect, usually observed on 29 June), the Patron Saint of Fishermen.</li> <li><b><a href="/wiki/Devil%27s_curry" title="Devil's curry">Curry Debal</a>,</b> a quintessential Kristang dish, usually cooked during Christmas season to make use of the left-over meats from feasting. It is a very spicy curry flavoured with candlenuts, galangal and vinegar.</li> <li><b>Curry Seku,</b> a very dry curry prepared in a wok. Seku means "bottom" in <a href="/wiki/Kristang_language" title="Kristang language">Papia Kristang</a>, and the wok was probably so-named because of the roundness of its shape that resembled the human bottom.</li> <li><b>Chicken chop,</b> also known as <b>Hainanese chicken chop</b>, invented by the Hainanese migrant workers during the Malaya period. The cuisine is similar with the American <a href="/wiki/Chicken_fried_steak" class="mw-redirect" title="Chicken fried steak">chicken fried steak</a> but different on sides; the gravy is made with the black pepper sauce or sometimes <a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a>, and the dish comes with a side of <a href="/wiki/French_fries" title="French fries">fries</a> and vegetables.<sup id="cite_ref-83" class="reference"><a href="#cite_note-83"><span class="cite-bracket">[</span>83<span class="cite-bracket">]</span></a></sup></li> <li><b>Chicken pie</b>, this <a href="/wiki/Meat_pie" title="Meat pie">meat pie</a>, known as empada de galinha or galinha pia, is usually served during Christmas season and other special occasions.</li> <li><b>Feng,</b> a curried dish of pig offal, traditionally served for Christmas.</li> <li><b>Pang Susi,</b> a savoury meat bun with a dough that is bread-like and sweet in texture, made for auspicious and festive occasions such as Easter.</li> <li><b>Pesce Assa or commonly known as Ikan Bakar</b> <b>or <a href="/wiki/Sambal_stingray" title="Sambal stingray">Sambal stingray</a>,</b> Portuguese baked/grilled fish is one of the Kristang community's most famous specialties, now found in major urban areas throughout Malaysia. The fish is smothered with diced <a href="/wiki/Okra" title="Okra">lady's fingers</a> and a robust sambal, before it is wrapped in banana leaves as well as a layer of metal foil, and then cooked on a grill. In spite of its name, this dish has little in common with modern <a href="/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese fish recipes</a>.</li> <li><b><a href="/wiki/Semur_(Indonesian_stew)" title="Semur (Indonesian stew)">Semur</a></b> or <b>Smoore,</b> a fragrant beef stew. Versions of this dish are found wherever the Dutch have settled in Asia, including Malacca.</li> <li><b>Soy Limang,</b> a braised dish of fried brinjals, with soy sauce and lime juice as the primary seasonings.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Kuih_(delicacy)_and_snack"><span id="Kuih_.28delicacy.29_and_snack"></span>Kuih (delicacy) and snack</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=27" title="Edit section: Kuih (delicacy) and snack"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Malaysian_cuisine" title="Special:EditPage/Malaysian cuisine">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">December 2015</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Nyonya_Kuih_01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Nyonya_Kuih_01.jpg/220px-Nyonya_Kuih_01.jpg" decoding="async" width="220" height="140" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Nyonya_Kuih_01.jpg/330px-Nyonya_Kuih_01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Nyonya_Kuih_01.jpg/440px-Nyonya_Kuih_01.jpg 2x" data-file-width="1000" data-file-height="637" /></a><figcaption>A selection of Nyonya kuih</figcaption></figure> <p><b><a href="/wiki/Kuih" title="Kuih">Kuih</a></b> (plural: <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih-muih</i></span>) are usually, but not always, bite-sized foods associated with the Malay and <a href="/wiki/Min_Chinese" title="Min Chinese">Min-speaking Chinese</a> communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course. </p><p>More often steamed or fried and based on rice or glutinous rice, <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> items are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Most <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> items are sweet, and may be classified and eaten as <a href="/wiki/Dessert" title="Dessert">desserts</a>, but some are also savoury. <span title="Malay (macrolanguage)-language text"><i lang="ms">Kuih</i></span> is an important feature of festive occasions and is traditionally made at home, but is now available for purchase from home caterers, street vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to distinguish between <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> of Malay or Peranakan (also known as "Straits Chinese") origin because the histories of traditional <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> recipes have not been well-documented, and cross-cultural influences over the centuries were commonplace. Even the word <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> itself is derived from the Hokkien/Teochew word 粿 (pronounced <i>kueh</i> or <i>kway</i>). </p><p>Examples of notable <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih-muih</i></span> include: </p> <ul><li><b><a href="/wiki/Red_tortoise_cake" class="mw-redirect" title="Red tortoise cake">Ang koo kueh</a></b> (Chinese: 紅龜粿), a small round or oval-shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.</li> <li><b><a href="/wiki/Apam_balik" title="Apam balik">Apam balik</a>,</b> a turnover pancake with a texture similar to a crumpet with crisp edges, made from a thin flour-based batter with <a href="/wiki/Leavening_agent" title="Leavening agent">raising agent</a>. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over. Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities, all under different names.</li> <li><b><a href="/wiki/Bahulu" title="Bahulu">Bahulu</a>,</b> tiny crusty sponge cakes which come in distinctive shapes like buttons and goldfish, acquired from being baked in moulded pans. <span title="Malay (macrolanguage)-language text"><i lang="ms">Bahulu</i></span> is usually baked and served for festive occasions.</li> <li><b><a href="/wiki/Cucur" class="mw-redirect" title="Cucur">Cucur</a>,</b> deep-fried fritters, sometimes known as <span title="Malay (macrolanguage)-language text"><i lang="ms">jemput-jemput</i></span>. Typical varieties include <span title="Malay (macrolanguage)-language text"><i lang="ms">cucur udang</i></span> (fritters studded with a whole unshelled prawn), <span title="Malay (macrolanguage)-language text"><i lang="ms">cucur badak</i></span> (sweet potato fritters), and <i><a href="/wiki/Cokodok" class="mw-redirect" title="Cokodok">cucur kodok</a></i> (banana fritters).</li> <li><b><a href="/wiki/Curry_puff" title="Curry puff">Curry puff</a>,</b> a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.</li> <li><b><a href="/wiki/Cincin_(kuih)" class="mw-redirect" title="Cincin (kuih)">Cincin</a>,</b> a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.</li> <li><b><a href="/wiki/Dadar_gulung" title="Dadar gulung">Dadar/ketayap</a>,</b> a rolled crepe (usually flavoured with pandan juice) and filled with grated sweet coconut filling (flavoured with palm sugar).</li> <li><b><a href="/wiki/Jelurut_(kuih)" class="mw-redirect" title="Jelurut (kuih)">Jelurut</a>,</b> also known as <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih selorot</i></span> in Sarawak, this <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> is made from a mixture of <span title="Malay (macrolanguage)-language text"><i lang="ms">gula apong</i></span> and rice flour, then rolled with palm leaves into cones and steamed.</li> <li><b><a href="/wiki/Sapit_(kuih)" class="mw-redirect" title="Sapit (kuih)">Kapit, sapit or sepi</a>,</b> crispy folded coconut-flavoured wafer biscuits, colloquially known as "love letters".</li> <li><b><a href="/wiki/Kochi_(kuih)" class="mw-redirect" title="Kochi (kuih)">Kochi</a>,</b> glutinous rice dumplings filled with a sweet paste, shaped into pyramids and wrapped with banana leaves.</li> <li><b><a href="/wiki/Niangao" class="mw-redirect" title="Niangao">Niangao</a></b> (Chinese : 年糕) or <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih bakul</i></span>, a brown sticky and sweet rice cake customarily associated with Chinese New Year festivities. It is also available year-round as a popular street food, made with pieces of <span title="Malay (macrolanguage)-language text"><i lang="ms">niangao</i></span> sandwiched between slices of taro and sweet potato, dipped in batter and deep-fried.</li> <li><b><a href="/wiki/Kueh_Pie_Tee" class="mw-redirect" title="Kueh Pie Tee">Pie tee</a>.</b> this <a href="/wiki/Peranakans" class="mw-redirect" title="Peranakans">Nyonya</a> speciality is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly-sliced vegetables and prawns.</li> <li><b><a href="/wiki/Klepon" title="Klepon">Onde onde</a>,</b> small round balls made from glutinous rice flour coloured and flavoured with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.</li> <li><b><a href="/wiki/Taro_cake#In_other_cultures" title="Taro cake">Or kuih</a></b> (Chinese : 芋粿), a steamed savoury cake made from pieces of taro (commonly known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli dipping sauce.</li> <li><b><a href="/wiki/Pineapple_tart" title="Pineapple tart">Pineapple tart</a>,</b> flaky pastries filled with or topped with pineapple jam.</li> <li><b><a href="/wiki/Pinjaram_(kuih)" class="mw-redirect" title="Pinjaram (kuih)">Pinjaram or penyaram</a>,</b> a saucer-shaped deep fried fritter with crisp edges and a dense, chewy texture towards the centre. It is widely sold by street food vendors in the open air markets of East Malaysia.</li> <li><b><a href="/wiki/Kueh_tutu" class="mw-redirect" title="Kueh tutu">Putu piring</a>,</b> a round steamed cake made of rice flour dough with a palm sugar-sweetened filling.</li> <li><b><a href="/wiki/Seri_muka" title="Seri muka">Seri muka</a>,</b> a two-layered <span title="Malay (macrolanguage)-language text"><i lang="ms">kuih</i></span> with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.</li> <li><b><a href="/wiki/Wajid_(kuih)" class="mw-redirect" title="Wajid (kuih)">Wajid</a></b> or <span title="Malay (macrolanguage)-language text"><i lang="ms">wajik</i></span>, a compressed Malay confection made of glutinous rice cooked with coconut milk and <span title="Malay (macrolanguage)-language text"><i lang="ms">gula melaka</i></span>.</li></ul> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Mee_Siput_Muar.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/en/thumb/b/bb/Mee_Siput_Muar.png/220px-Mee_Siput_Muar.png" decoding="async" width="220" height="155" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/bb/Mee_Siput_Muar.png/330px-Mee_Siput_Muar.png 1.5x, //upload.wikimedia.org/wikipedia/en/b/bb/Mee_Siput_Muar.png 2x" data-file-width="417" data-file-height="294" /></a><figcaption><a href="/wiki/Mee_Siput_Muar" class="mw-redirect" title="Mee Siput Muar">Mee siput muar</a></figcaption></figure> <p>Examples include: </p> <ul><li><b><a href="/wiki/Lekor" title="Lekor">Lekor</a>,</b> a <a href="/wiki/Krupuk" title="Krupuk">keropok</a> fish cracker snack.</li> <li><b><a href="/wiki/Mee_Siput_Muar" class="mw-redirect" title="Mee Siput Muar">Mee siput muar</a>,</b> a deep-fried circular dried noodle snack, made from flour with other ingredients, eaten with <span title="Malay (macrolanguage)-language text"><i lang="ms">sambal</i></span>.</li> <li><b><a href="/wiki/Rempeyek" title="Rempeyek">Rempeyek</a>,</b> a deep-fried savoury cracker, made from flour with other ingredients, bound or coated by crispy flour batter.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Desserts_and_sweets">Desserts and sweets</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=28" title="Edit section: Desserts and sweets"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ais_kacang.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Ais_kacang.jpg/220px-Ais_kacang.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Ais_kacang.jpg/330px-Ais_kacang.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/38/Ais_kacang.jpg/440px-Ais_kacang.jpg 2x" data-file-width="1536" data-file-height="2048" /></a><figcaption><a href="/wiki/Ice_kacang" class="mw-redirect" title="Ice kacang">Ais kacang</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Malaysian_batik_cake.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Malaysian_batik_cake.jpg/220px-Malaysian_batik_cake.jpg" decoding="async" width="220" height="239" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Malaysian_batik_cake.jpg/330px-Malaysian_batik_cake.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Malaysian_batik_cake.jpg/440px-Malaysian_batik_cake.jpg 2x" data-file-width="960" data-file-height="1043" /></a><figcaption><a href="/wiki/Batik_cake" title="Batik cake">Batik cake</a></figcaption></figure> <p>Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of <a href="/wiki/Coconut_milk" title="Coconut milk">coconut milk</a> are used, and the finished product usually flavoured with <a href="/wiki/Gula_melaka" class="mw-redirect" title="Gula melaka">gula melaka</a> (palm sugar) and pandan leaves. Some notable desserts include: </p> <ul><li><b><a href="/wiki/Agar_agar" class="mw-redirect" title="Agar agar">Agar agar</a>,</b> the Malay word for a species of red algae. A natural vegetarian gelatin counterpart, agar-agar is used to make puddings and flavoured jellies like <a href="/wiki/Almond_tofu" title="Almond tofu">almond tofu</a>, as well as fruit <a href="/wiki/Aspic" title="Aspic">aspics</a>.</li> <li><b><a href="/wiki/Ais_kacang" title="Ais kacang">Ais kacang</a>,</b> also known as <i>air batu campur</i> or abbreviated as ABC, this dessert consists of a base of shaved ice, coloured syrup, and evaporated or condensed milk with a variety of toppings. These may include sweet corn kernels, red beans, kidney beans, <i>cincau</i> (<a href="/wiki/Grass_jelly" title="Grass jelly">grass jelly</a>), <a href="/wiki/Cendol" title="Cendol">cendol</a>, buah atap (fruit of the <a href="/wiki/Nypa_fruticans" title="Nypa fruticans">nipa palm</a>), soaked basil seeds, peanuts, and ice cream.</li> <li><b>Aiskrim potong,</b> an ice cream popsicle made from coconut milk or milk, flavoured with localised ingredients like red beans, rose syrup, durian, pandan, creamed corn and jackfruit. Its texture is different from Western ice cream; aiskrim potong is less creamy and has a slightly starchy taste when it begins to melt.<sup id="cite_ref-84" class="reference"><a href="#cite_note-84"><span class="cite-bracket">[</span>84<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Batik_cake" title="Batik cake">Batik cake</a>,</b> a type of <a href="/wiki/Chocolate_cake" title="Chocolate cake">chocolate cake</a> similar like the <a href="/wiki/Hedgehog_slice" title="Hedgehog slice">hedgehog slice</a> made using <a href="/wiki/Marie_biscuit" title="Marie biscuit">Marie biscuit</a>.</li> <li><b>Bolu cocu,</b> a traditional Kristang cake topped with liberal amounts of shredded coconut and served with a custard sauce.<sup id="cite_ref-85" class="reference"><a href="#cite_note-85"><span class="cite-bracket">[</span>85<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Bubur_cha_cha" title="Bubur cha cha">Bubur cha cha</a>,</b> a Nyonya dessert of bananas, sweet potatoes, taro, black eyed beans and sago pearls cooked in pandan-flavoured coconut milk. May be served hot or cold.</li> <li><b><a href="/wiki/Bubur_kacang_hijau" title="Bubur kacang hijau">Bubur kacang hijau</a>,</b> mung bean porridge cooked with coconut milk and sweetened with palm or cane sugar. It is called canje mungoo by the Kristang community, and is usually served in conjunction with the feast day of St John the Baptist (Festa da San Juang).</li></ul> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Bubur_Pulut_Hitam.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Bubur_Pulut_Hitam.jpg/220px-Bubur_Pulut_Hitam.jpg" decoding="async" width="220" height="148" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Bubur_Pulut_Hitam.jpg/330px-Bubur_Pulut_Hitam.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/03/Bubur_Pulut_Hitam.jpg/440px-Bubur_Pulut_Hitam.jpg 2x" data-file-width="2896" data-file-height="1944" /></a><figcaption>Bubur pulut hitam, without coconut milk.</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Kek_Lapis_Sarawak.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/73/Kek_Lapis_Sarawak.jpg/220px-Kek_Lapis_Sarawak.jpg" decoding="async" width="220" height="329" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/73/Kek_Lapis_Sarawak.jpg/330px-Kek_Lapis_Sarawak.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/73/Kek_Lapis_Sarawak.jpg/440px-Kek_Lapis_Sarawak.jpg 2x" data-file-width="669" data-file-height="1000" /></a><figcaption><a href="/wiki/Sarawak_layer_cake" title="Sarawak layer cake">Sarawak layered cake</a>.</figcaption></figure> <ul><li><b><a href="/wiki/Bubur_ketan_hitam" title="Bubur ketan hitam">Bubur pulut hitam</a>,</b> black glutinous rice porridge cooked with palm sugar and pandan leaves, served hot with coconut milk.</li> <li><b><a href="/wiki/Cendol" title="Cendol">Cendol</a>,</b> smooth green-coloured droplets made from mung bean or rice flour, usually served by itself in chilled coconut milk and <i>gula melaka</i>, or as a topping for ABC. In Malacca, mashed durian is a popular topping for cendol.</li> <li><b><a href="/wiki/Barfi" title="Barfi">Coconut candy</a>,</b> a confection of grated coconut, sugar, condensed milk, flavouring and colouring, coconut candies are a popular sweet served at homes during festive occasions and available at restaurants specialising in Indian sweets.<sup id="cite_ref-86" class="reference"><a href="#cite_note-86"><span class="cite-bracket">[</span>86<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Dadiah" title="Dadiah">Dadih</a>,</b> a Malay dairy-based dessert made from milk, sugar and salt which has been acidified with whey (obtained by fermenting milk overnight with <i>asam gelugur</i>) and steamed to form a custard like texture. Although popular in contemporary recipes, agar agar is not used as a gelling agent for authentic <i>dadih</i>.<sup id="cite_ref-87" class="reference"><a href="#cite_note-87"><span class="cite-bracket">[</span>87<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Dodol" title="Dodol">Dodol</a>,</b> a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk, jaggery, and rice flour. Commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children.</li> <li><b><a href="/wiki/Halva" title="Halva">Halva or Halwa</a>,</b> the term refers to a range of dense and sweet confections in Malaysia bearing similar names, though they may have little in common in terms of ingredients and texture. Various types of fudge-like flour and nut-based halva cooked with ghee, which are based on traditional recipes brought over from India, are commonly available at specialist sweet shops and regularly prepared by the Indian communities for festive occasions.<sup id="cite_ref-pv_41-2" class="reference"><a href="#cite_note-pv-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> The Malay community have different recipes for a range of confectionery bearing similar names, which includes candied fruit<sup id="cite_ref-88" class="reference"><a href="#cite_note-88"><span class="cite-bracket">[</span>88<span class="cite-bracket">]</span></a></sup> and Halwa Maskat, a gelatinous jelly made from flour, ghee and pieces of fruit or nut which is similar in texture to <a href="/wiki/Turkish_delight" title="Turkish delight">Turkish delight</a>.<sup id="cite_ref-89" class="reference"><a href="#cite_note-89"><span class="cite-bracket">[</span>89<span class="cite-bracket">]</span></a></sup></li> <li><b>Hinompuka,</b> a native Sabahan steamed confection traditionally wrapped in <i>banana</i> or <i>irik</i> (<i>phacelophrynium maximum</i>) leaves. Sold in local markets and is also an essential food item for celebrating weddings, birthdays and festivals, <i>hinompuka</i> is made with a moistened blend of pounded white glutinous rice and purplish-black glutinous rice (<i>tadung</i>) sweetened with brown or palm sugar. Kadazandusun communities beyond Sabah's <a href="/wiki/West_Coast_Division" title="West Coast Division">West Coast Division</a> make similar desserts but are known under different names, including but not limited to <i>bintanok</i>, <i>lompuka</i>, <i>tinapung</i>, and <i>pais</i>. Variations include the substitution of rice flour batter with grated tapioca or mashed corn kernels; banana leaves or coconut husks as alternative wrappers; and the addition of ripe bananas or freshly grated coconut to the starchy mixture.</li> <li><b><a href="/wiki/Keria_Gula_Melaka" class="mw-redirect" title="Keria Gula Melaka">Keria Gula Melaka</a>,</b> is a type of <a href="/wiki/Doughnuts" class="mw-redirect" title="Doughnuts">doughnuts</a> that made of <a href="/wiki/Sweet_potato" title="Sweet potato">sweet potato</a> and slicked with smoky gula Melaka, Malaysian <a href="/wiki/Palm_sugar" title="Palm sugar">palm sugar</a>.</li> <li><b><a href="/wiki/Laddu" title="Laddu">Ladoo</a>,</b> the most popular of all Indian sweetmeats in Malaysia, particularly during <a href="/wiki/Diwali" title="Diwali">Diwali/Deepavali</a> season, <i>ladoo</i> comes in many different flavours. A typical <i>ladoo</i> recipe involves cooking chickpea flour, semolina and ground coconut in ghee.<sup id="cite_ref-90" class="reference"><a href="#cite_note-90"><span class="cite-bracket">[</span>90<span class="cite-bracket">]</span></a></sup></li> <li><b>Leng chee kang</b> (<a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">Chinese</a>: <span lang="zh-Hans">莲子羹</span>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">lin4 zi2 gang1</span></i>, erroneously named <b>lai chi kang</b> or <b>lai chee kang</b>), a mixture of cooked ingredients immersed in a <a href="/wiki/Tong_sui" title="Tong sui">sweet soup</a>. Ingredients vary greatly depending on the cook, but lotus seed is always the primary ingredient, and the soup may include dried longan, white fungus, barley, <i>kembang semangkuk</i> jelly and rock sugar as secondary ingredients.<sup id="cite_ref-91" class="reference"><a href="#cite_note-91"><span class="cite-bracket">[</span>91<span class="cite-bracket">]</span></a></sup> Leng Chee Kang may be served warm or cold.</li> <li><b>Matterhorn,</b> crushed ice with pineapples, longan, cendol, grass jelly and lemon slices. The Kuching hawker who came up with this popular dessert as well as the original White Lady drink was inspired by the <a href="/wiki/Matterhorn" title="Matterhorn">Matterhorn</a>, an ice-capped mountain on the Swiss-Italian border.<sup id="cite_ref-yj_82-1" class="reference"><a href="#cite_note-yj-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Mooncake" title="Mooncake">Mooncake</a></b> (Chinese : 月饼), round or rectangular pastries with a rich thick filling, traditionally eaten during the <a href="/wiki/Mid-Autumn_Festival" title="Mid-Autumn Festival">Mid-Autumn Festival</a> and accompanied with <a href="/wiki/Chinese_tea" title="Chinese tea">Chinese tea</a>. Both the traditional baked mooncake and the <a href="/wiki/Snow_skin_mooncake" title="Snow skin mooncake">snow skin version</a> are popular and widely available in Malaysia during the festival season.<sup id="cite_ref-92" class="reference"><a href="#cite_note-92"><span class="cite-bracket">[</span>92<span class="cite-bracket">]</span></a></sup></li> <li><b>Nanggiu,</b> a Kadazandusun dessert, which consists of jelly noodles made from fresh sago flour cooked in a coconut milk soup sweetened with palm sugar.<sup id="cite_ref-George(eds.)2009_55-1" class="reference"><a href="#cite_note-George(eds.)2009-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Pandan_cake" title="Pandan cake">Pandan cake</a>,</b> coloured and flavoured with pandan juice, this light and fluffy cake is also known as pandan chiffon.</li> <li><b><a href="/wiki/Kheer#In_Southern_India" title="Kheer">Payasam</a>,</b> a sweet spiced pudding made from starchy staples like rice or vermicelli, payasam is an integral part of traditional South Indian culture.</li> <li><b>Pengat,</b> a soupy dessert cooked with gula melaka and coconut milk. Also known as <i>serawa</i>, <i>pengat</i> is made with pieces of fruit like banana, jackfruit and durian, or root vegetables like sweet potatoes and tapioca. It may be reduced further into a thick dipping sauce and served with glutinous rice, <i>roti jala</i>, or <a href="/wiki/Pancake" title="Pancake">pancakes</a> (<i>lempeng</i>).</li> <li><b><a href="/wiki/Pisang_goreng" class="mw-redirect" title="Pisang goreng">Pisang goreng</a>,</b> a common snack sold by street vendors, battered fried bananas are also served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak and various tuber vegetables are also battered and fried in the same manner as variations.</li> <li><b><a href="/wiki/Puding_Diraja" title="Puding Diraja">Puding Diraja</a>,</b> also known as Royal Pudding, this dessert was developed and served to the <a href="/wiki/Sultan_of_Pahang" title="Sultan of Pahang">royal family</a> of <a href="/wiki/Pahang" title="Pahang">Pahang</a> state. Its basic ingredients are pisang lemak manis (a local cultivar of banana), evaporated milk, prunes, candied cherries and cashew nuts. The <a href="/wiki/Pudding" title="Pudding">pudding</a> is garnished with <a href="/wiki/Fios_de_ovos" title="Fios de ovos">jala emas</a>, and served with a cold sauce made from milk and cornflour. Nowadays it is popularly served during Ramadan, as well as a special afternoon tea treat for the family on weekends.<sup id="cite_ref-93" class="reference"><a href="#cite_note-93"><span class="cite-bracket">[</span>93<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Pulot_tartal" title="Pulot tartal">Pulot tartal</a>,</b> a <a href="/wiki/Nyonya" class="mw-redirect" title="Nyonya">Nyonya</a> <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a> dessert.<sup id="cite_ref-94" class="reference"><a href="#cite_note-94"><span class="cite-bracket">[</span>94<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Sago_pudding" title="Sago pudding">Sago pudding</a>,</b> a dessert of cooked translucent sago pearls, which may be served as a liquid dessert with coconut milk and palm sugar, or allowed to set as a pudding (<i>sagu gula melaka</i>) and drizzled with thickened coconut milk and <i>gula melaka</i> syrup.</li> <li><b><a href="/wiki/Sarawak_layer_cake" title="Sarawak layer cake">Sarawak layer cake</a>,</b> these famously intricate layer cakes are essential for festive occasions celebrated throughout Sarawak, like Hari Raya, <a href="/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a>, <a href="/wiki/Gawai_Dayak" title="Gawai Dayak">Gawai</a> and <a href="/wiki/Christmas" title="Christmas">Christmas</a>.</li> <li><b>Sugee cake,</b> a baked speciality of the Eurasian community, made with semolina flour and a high concentration of egg yolks.</li> <li><b><a href="/wiki/Tangyuan_(food)" title="Tangyuan (food)">Tangyuan</a></b> (Chinese : 汤圆 or 湯圓), plain white or coloured sweet dumplings made from glutinous rice flour. Traditionally homemade and eaten during <a href="/wiki/Lantern_Festival" title="Lantern Festival">Yuanxiao</a> (Chinese : 元宵) as well as the <a href="/wiki/Dongzhi_Festival" title="Dongzhi Festival">Dongzhi Festival</a> (Chinese : 冬至), tangyuan is now available year around sold as dessert. Tangyuan dumplings with filling are usually served in a lightly sweetened clear syrup, while unfilled ones are served as part of a <a href="/wiki/Tong_sui" title="Tong sui">sweet dessert soup</a>.</li> <li><b><a href="/wiki/Tapai" title="Tapai">Tapai</a>,</b> a popular dessert at Malay homes throughout Peninsular Malaysia during Hari Raya, made from fermented glutinous rice or tapioca.<sup id="cite_ref-95" class="reference"><a href="#cite_note-95"><span class="cite-bracket">[</span>95<span class="cite-bracket">]</span></a></sup> Tapai may be eaten on its own, or served with contemporary toppings like ice cream, chocolate and fruit.<sup id="cite_ref-96" class="reference"><a href="#cite_note-96"><span class="cite-bracket">[</span>96<span class="cite-bracket">]</span></a></sup> Not to be confused with the alcoholic beverage from Sabah, also known as tapai, which is made from the same ingredients and with similar methods but have undergone advanced stages of fermentation to produce alcoholic content.<sup id="cite_ref-Petronas_8-2" class="reference"><a href="#cite_note-Petronas-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Douhua" title="Douhua">Tau foo fah</a></b> or Dau Huay (Chinese : 豆腐花 or 豆花), a velvety pudding of very soft <a href="/wiki/Silken_tofu" class="mw-redirect" title="Silken tofu">silken tofu</a>, traditionally flavoured with a brown sugar syrup.</li> <li><b>UFO tart</b> (Chinese : 牛屎堆), this consists of a flat, thin base of baked mini butter sponge cake topped with a creamy egg custard, which is in turn crowned with a <a href="/wiki/Meringue" title="Meringue">meringue</a> slurry.<sup id="cite_ref-97" class="reference"><a href="#cite_note-97"><span class="cite-bracket">[</span>97<span class="cite-bracket">]</span></a></sup> Its name in Chinese literally means "cow pile dung", which alludes to the piped shape of the cake base's toppings and the meringue's darker shade as a result of caramelisation. Popularized by a Hainanese bakery in Sandakan in the 1950s, the popularity of these treats has spread to Kota Kinabalu and several other towns in Sabah.<sup id="cite_ref-98" class="reference"><a href="#cite_note-98"><span class="cite-bracket">[</span>98<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=29" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/32px-Flag_of_Malaysia.svg.png" decoding="async" width="32" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/48px-Flag_of_Malaysia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/64px-Flag_of_Malaysia.svg.png 2x" data-file-width="1200" data-file-height="600" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:Malaysia" title="Portal:Malaysia">Malaysia portal</a></span></li></ul> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 30em;"> <ul><li><a href="/wiki/Alcohol_in_Malaysia" title="Alcohol in Malaysia">Alcohol in Malaysia</a></li> <li><a href="/wiki/Cuisine_of_Singapore" class="mw-redirect" title="Cuisine of Singapore">Cuisine of Singapore</a></li> <li><a href="/wiki/Ipoh_cuisine" title="Ipoh cuisine">Ipoh cuisine</a></li> <li><a href="/wiki/List_of_Malaysian_dishes" title="List of Malaysian dishes">List of Malaysian dishes</a></li> <li><a href="/wiki/List_of_Michelin_starred_restaurants_in_Malaysia" class="mw-redirect" title="List of Michelin starred restaurants in Malaysia">List of Michelin starred restaurants in Malaysia</a></li> <li><a href="/wiki/Penang_cuisine" title="Penang cuisine">Penang cuisine</a></li> <li><a href="/wiki/Chef_Wan" title="Chef Wan">Chef Wan</a>, celebrity chef</li> <li><a href="/wiki/Zamzani_Abdul_Wahab" title="Zamzani Abdul Wahab">Zamzani Abdul Wahab</a>, celebrity chef</li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=30" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFJoe_Bindloss2008" class="citation book cs1">Joe Bindloss (2008). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=mzDloil93f4C"><i>Kuala Lumpur, Melaka & Penang. Ediz. Inglese</i></a>. Lonely Planet. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-74104-485-0" title="Special:BookSources/978-1-74104-485-0"><bdi>978-1-74104-485-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kuala+Lumpur%2C+Melaka+%26+Penang.+Ediz.+Inglese&rft.pub=Lonely+Planet&rft.date=2008&rft.isbn=978-1-74104-485-0&rft.au=Joe+Bindloss&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DmzDloil93f4C&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMalaysian+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKosaku_Yoshino" class="citation web cs1">Kosaku Yoshino. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140502154812/http://icc.fla.sophia.ac.jp/global%20food%20papers/pdf/2_4_YOSHINO.pdf">"Malaysian Cuisine: A Case of Neglected Culinary Globalization"</a> <span class="cs1-format">(PDF)</span>. Sophia University Institute of Comparative Culture, Tokyo. p. 3. Archived from <a rel="nofollow" class="external text" href="http://icc.fla.sophia.ac.jp/global%20food%20papers/pdf/2_4_YOSHINO.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 2 May 2014<span class="reference-accessdate">. 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Archived from <a rel="nofollow" class="external text" href="http://www.newsabahtimes.com.my/magazine/magazine_display/1370">the original</a> on 9 May 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">26 March</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Rice+in+Many+Forms&rft.pub=New+Sabah+Times&rft_id=http%3A%2F%2Fwww.newsabahtimes.com.my%2Fmagazine%2Fmagazine_display%2F1370&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMalaysian+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-George(eds.)2009-55"><span class="mw-cite-backlink">^ <a href="#cite_ref-George(eds.)2009_55-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-George(eds.)2009_55-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGeorge,_M._L._C.Cervantes,_E._P.2009" class="citation book cs1">George, M. L. C.; Cervantes, E. P., eds. 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Retrieved <span class="nowrap">19 July</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Malaysian+Insider&rft.atitle=Mooncakes+to+love&rft.date=2013-09-13&rft.au=Eu+Hooi+Khaw&rft_id=http%3A%2F%2Fwww.themalaysianinsider.com%2Ffood%2Farticle%2Fmooncakes-to-love&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMalaysian+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-93"><span class="mw-cite-backlink"><b><a href="#cite_ref-93">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140326154526/http://my.news.yahoo.com/puding-diraja-sajian-istimewa-rakyat-pahang-semasa-ramadan-075432472.html">"Puding Diraja Sajian Istimewa Rakyat Pahang Semasa Ramadan"</a>. <i>Bernama</i> (in Malay). <a href="/wiki/Yahoo!_News" class="mw-redirect" title="Yahoo! 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Retrieved <span class="nowrap">26 March</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=New+Straits+Times&rft.atitle=Tapai+pulut+is+a+favourite+dessert+at+many+homes+during+Hari+Raya&rft.date=2013-07-30&rft.au=Sulaiman+Jaafar&rft_id=http%3A%2F%2Fwww2.nst.com.my%2Flatest%2Ftapai-pulut-is-a-favourite-dessert-at-many-homes-during-hari-raya-1.329347&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMalaysian+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-96"><span class="mw-cite-backlink"><b><a href="#cite_ref-96">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGrace_Chen2008" class="citation web cs1">Grace Chen (13 April 2008). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20141129061727/http://www.thestar.com.my/Story/?file=%2F2008%2F4%2F13%2Fsundaymetro%2F20887223&sec=sundaymetro">"Dare to be different"</a>. <i>The Star</i>. Archived from <a rel="nofollow" class="external text" href="http://www.thestar.com.my/Story/?file=%2F2008%2F4%2F13%2Fsundaymetro%2F20887223&sec=sundaymetro">the original</a> on 29 November 2014<span class="reference-accessdate">. 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class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Malaysian_cuisine&action=edit&section=31" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output 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src="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wikivoyage-Logo-v3-icon.svg/40px-Wikivoyage-Logo-v3-icon.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wikivoyage-Logo-v3-icon.svg/60px-Wikivoyage-Logo-v3-icon.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wikivoyage-Logo-v3-icon.svg/80px-Wikivoyage-Logo-v3-icon.svg.png 2x" data-file-width="193" data-file-height="193" /></span></span></div> <div class="side-box-text plainlist">Wikivoyage has a travel guide for <i><b><a href="https://en.wikivoyage.org/wiki/Malaysian_cuisine#Q772247" class="extiw" title="wikivoyage:Malaysian cuisine">Malaysian cuisine</a></b></i>.</div></div> </div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Cuisine_of_Malaysia" class="extiw" title="commons:Category:Cuisine of Malaysia">Cuisine of Malaysia</a> at Wikimedia Commons</li></ul> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output 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.navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="23x15px&#124;border_&#124;alt=Malaysia&#124;link=Malaysia_Malaysian_cuisine_by_ethnicity" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Malaysian_cuisine" title="Template:Malaysian cuisine"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Malaysian_cuisine" title="Template talk:Malaysian cuisine"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Malaysian_cuisine" title="Special:EditPage/Template:Malaysian cuisine"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="23x15px&#124;border_&#124;alt=Malaysia&#124;link=Malaysia_Malaysian_cuisine_by_ethnicity" style="font-size:114%;margin:0 4em"><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><a href="/wiki/Malaysia" title="Malaysia"><img alt="Malaysia" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/23px-Flag_of_Malaysia.svg.png" decoding="async" width="23" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/35px-Flag_of_Malaysia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flag_of_Malaysia.svg/46px-Flag_of_Malaysia.svg.png 2x" data-file-width="1200" data-file-height="600" /></a></span></span> <a class="mw-selflink selflink">Malaysian cuisine</a> by <a href="/wiki/Ethnic_group" class="mw-redirect" title="Ethnic group">ethnicity</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Common dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Asam_pedas" title="Asam pedas">Asam pedas</a></li> <li><a href="/wiki/Ayam_bakar" title="Ayam bakar">Ayam bakar</a></li> <li><a href="/wiki/Ayam_goreng" title="Ayam goreng">Ayam goreng</a></li> <li><a href="/wiki/Ayam_masak_kicap" class="mw-redirect" title="Ayam masak kicap">Ayam masak kicap</a></li> <li><a href="/wiki/Ayam_masak_merah" title="Ayam masak merah">Ayam masak merah</a></li> <li><a href="/wiki/Ayam_penyet" title="Ayam penyet">Ayam penyet</a></li> <li><a href="/wiki/Porridge" title="Porridge">Bubur</a> <ul><li><a href="/w/index.php?title=Bubur_asyura&action=edit&redlink=1" class="new" title="Bubur asyura (page does not exist)">Bubur asyura</a></li> <li><a href="/wiki/Bubur_ayam" title="Bubur ayam">Bubur ayam</a></li> <li><a href="/wiki/Bubur_kacang_hijau" title="Bubur kacang hijau">Bubur kacang hijau</a></li> <li><a href="/w/index.php?title=Bubur_lambuk&action=edit&redlink=1" class="new" title="Bubur lambuk (page does not exist)">Bubur lambuk</a></li> <li><a href="/wiki/Bubur_pedas" title="Bubur pedas">Bubur pedas</a></li> <li><a href="/wiki/Bubur_ketan_hitam" title="Bubur ketan hitam">Bubur pulut hitam</a></li></ul></li> <li><a href="/wiki/Dendeng" title="Dendeng">Dendeng</a></li> <li><a href="/wiki/Gulai" title="Gulai">Gulai</a></li> <li><a href="/wiki/Ikan_bakar" title="Ikan bakar">Ikan bakar</a></li> <li><a href="/wiki/Ikan_goreng" title="Ikan goreng">Ikan goreng</a></li> <li><a href="/wiki/Kangkung_belacan" class="mw-redirect" title="Kangkung belacan">Kangkung belacan</a></li> <li><a href="/wiki/Ketupat" title="Ketupat">Ketupat</a></li> <li><a href="/wiki/Kwetiau_goreng" title="Kwetiau goreng">Kway teow goreng</a></li> <li><a href="/wiki/Laksa" title="Laksa">Laksa</a></li> <li><a href="/wiki/Lemang" title="Lemang">Lemang</a></li> <li><a href="/wiki/Lontong" title="Lontong">Lontong</a></li> <li><a href="/wiki/Masak_lemak_lada_api" title="Masak lemak lada api">Masak lemak lada api</a></li> <li><a href="/wiki/Mee_bakso" class="mw-redirect" title="Mee bakso">Mee bakso</a></li> <li><a href="/wiki/Mee_bandung_Muar" class="mw-redirect" title="Mee bandung Muar">Mee bandung Muar</a></li> <li><a href="/wiki/Mie_goreng" title="Mie goreng">Mee goreng</a></li> <li><a href="/wiki/Mie_jawa" title="Mie jawa">Mee jawa</a></li> <li><a href="/w/index.php?title=Mee_Kari&action=edit&redlink=1" class="new" title="Mee Kari (page does not exist)">Mee kari</a></li> <li><a href="/wiki/Mie_kuah" class="mw-redirect" title="Mie kuah">Mee rebus</a></li> <li><a href="/wiki/Mee_siam" title="Mee siam">Mee siam</a></li> <li><a href="/wiki/Nasi_ambeng" title="Nasi ambeng">Nasi ambeng</a></li> <li><a href="/wiki/Nasi_campur" title="Nasi campur">Nasi campur</a></li> <li><a href="/wiki/Nasi_dagang" title="Nasi dagang">Nasi dagang</a></li> <li><a href="/wiki/Nasi_goreng" title="Nasi goreng">Nasi goreng</a> <ul><li><a href="/wiki/American_fried_rice" title="American fried rice">American fried rice</a></li> <li><a href="/wiki/Nasi_goreng_pattaya" title="Nasi goreng pattaya">Nasi goreng pattaya</a></li></ul></li> <li><a href="/wiki/Nasi_kerabu" title="Nasi kerabu">Nasi kerabu</a></li> <li><a href="/wiki/Nasi_kuning" title="Nasi kuning">Nasi kuning</a></li> <li><a href="/wiki/Nasi_lemak" title="Nasi lemak">Nasi lemak</a></li> <li><a href="/wiki/Nasi_minyak" title="Nasi minyak">Nasi minyak</a></li> <li><a href="/wiki/Nasi_paprik" title="Nasi paprik">Nasi paprik</a></li> <li><a href="/wiki/Nasi_tumpang" title="Nasi tumpang">Nasi tumpang</a></li> <li><a href="/wiki/Nasi_ulam" title="Nasi ulam">Nasi ulam</a></li> <li><a href="/wiki/Otak-otak" title="Otak-otak">Otak-otak</a></li> <li><a href="/wiki/Pepes" title="Pepes">Pais</a></li> <li><a href="/wiki/Pecel" title="Pecel">Pecal</a></li> <li><a href="/wiki/Pekasam" title="Pekasam">Pekasam</a></li> <li><a href="/wiki/Pindang" title="Pindang">Pindang</a></li> <li><a href="/wiki/Pulot_tartal" title="Pulot tartal">Pulot tartal</a></li> <li><a href="/wiki/Ramly_Group#Ramly_Burger" title="Ramly Group">Ramly burger</a></li> <li><a href="/wiki/Roti_canai" title="Roti canai">Roti canai</a></li> <li><a href="/wiki/Roti_Jala" class="mw-redirect" title="Roti Jala">Roti Jala</a></li> <li><a href="/wiki/Rendang" title="Rendang">Rendang</a></li> <li><a href="/wiki/Rojak" title="Rojak">Rojak</a> <ul><li><a href="/wiki/Rojak_bandung" class="mw-redirect" title="Rojak bandung">Rojak bandung</a></li></ul></li> <li><a href="/wiki/Sayur_lodeh" title="Sayur lodeh">Sayur lodeh</a></li> <li><a href="/wiki/Sata_(food)" title="Sata (food)">Sata</a></li> <li><a href="/wiki/Satay" title="Satay">Satay</a> <ul><li><a href="/wiki/Satay_celup" title="Satay celup">Satay celup</a></li></ul></li> <li><a href="/wiki/Serundeng" title="Serundeng">Serundeng</a></li> <li><a href="/wiki/Soto_(food)" title="Soto (food)">Soto</a> <ul><li><a href="/wiki/Soto_ayam" title="Soto ayam">Soto ayam</a></li> <li><a href="/wiki/Soto_mie" title="Soto mie">Mee soto</a></li></ul></li> <li><a href="/wiki/Soup" title="Soup">Sup</a> <ul><li><a href="/wiki/Sup_kambing" title="Sup kambing">Soup kambing</a></li> <li><a href="/w/index.php?title=Sup_tulang&action=edit&redlink=1" class="new" title="Sup tulang (page does not exist)">Sup tulang</a></li></ul></li> <li><a href="/wiki/Tahu_goreng" title="Tahu goreng">Tauhu goreng</a></li> <li><a href="/wiki/Telur_pindang" title="Telur pindang">Telur pindang</a></li> <li><a href="/wiki/Tung_lamaow" class="mw-redirect" title="Tung lamaow">Tongmo</a></li> <li><a href="/wiki/Ulam_(salad)" title="Ulam (salad)">Ulam</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Chinese</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bakkwa" title="Bakkwa">Bakkwa</a></li> <li><a href="/wiki/Bak_kut_teh" title="Bak kut teh">Bak kut teh</a></li> <li><a href="/wiki/Banmian" title="Banmian">Banmian</a></li> <li><a href="/wiki/Bean_sprouts_chicken" title="Bean sprouts chicken">Bean sprouts chicken</a></li> <li><a href="/wiki/Beef_kway_teow" title="Beef kway teow">Beef kway teow</a></li> <li><a href="/wiki/Chai_tow_kway" title="Chai tow kway">Chai tow kway</a></li> <li><a href="/wiki/Char_kway_teow" title="Char kway teow">Char kway teow</a></li> <li><a href="/wiki/Char_siu" title="Char siu">Char siu</a></li> <li><a href="/wiki/Rice_noodle_roll" title="Rice noodle roll">Chee cheong fun</a></li> <li><a href="/wiki/Chwee_kueh" title="Chwee kueh">Chwee kueh</a></li> <li><a href="/wiki/Claypot_chicken_rice" class="mw-redirect" title="Claypot chicken rice">Claypot chicken rice</a></li> <li><a href="/wiki/Curry_Mee" class="mw-redirect" title="Curry Mee">Curry Mee</a></li> <li><a href="/wiki/Duck_rice" title="Duck rice">Duck rice</a></li> <li><a href="/wiki/Duck_soup_noodles" title="Duck soup noodles">Duck soup noodles</a></li> <li><a href="/wiki/Economy_rice" title="Economy rice">Economy rice/Mixed rice</a></li> <li><a href="/wiki/Fish_ball" title="Fish ball">Fish ball</a></li> <li><a href="/wiki/Fish_soup_bee_hoon" title="Fish soup bee hoon">Fish head bee hoon</a></li> <li><a href="/wiki/Hae_mee" class="mw-redirect" title="Hae mee">Hae mee</a></li> <li><a href="/wiki/Heong_Peng" title="Heong Peng">Heong Peng</a></li> <li><a href="/wiki/Hokkien_mee" title="Hokkien mee">Hokkien mee</a></li> <li><a href="/wiki/Kolo_mee" class="mw-redirect" title="Kolo mee">Kolo mee</a></li> <li><a href="/wiki/Kway_chap" title="Kway chap">Kway chap</a></li> <li><a href="/wiki/Shahe_fen" title="Shahe fen">Kway Teow Th'ng</a></li> <li><a href="/wiki/Ngo_hiang" title="Ngo hiang">Loh bak</a></li> <li><a href="/wiki/Lor_mee" title="Lor mee">Lor mee</a></li> <li><a href="/wiki/Mee_pok" title="Mee pok">Mee pok</a></li> <li><a href="/wiki/Oyster_omelette" title="Oyster omelette">Oyster omelette</a></li> <li><a href="/wiki/Pan_mee" class="mw-redirect" title="Pan mee">Pan mee</a></li> <li><a href="/wiki/Baozi" title="Baozi">Pao</a></li> <li><a href="/wiki/Popiah" title="Popiah">Popiah</a></li> <li><a href="/wiki/Shahe_fen" title="Shahe fen">Sar Hor Fun</a></li> <li><a href="/wiki/Silver_needle_noodles" title="Silver needle noodles">Lou Shee Fun</a></li> <li><a href="/wiki/Teochew_Porridge" class="mw-redirect" title="Teochew Porridge">Teochew Porridge</a></li> <li><a href="/wiki/Tong_sui" title="Tong sui">Tong sui</a></li> <li><a href="/wiki/Wonton_noodles" title="Wonton noodles">Wonton mee</a></li> <li><a href="/wiki/Tambun_biscuit" title="Tambun biscuit">Tambun biscuit</a></li> <li><a href="/wiki/Yi_mein" title="Yi mein">Yee Foo Mee</a></li> <li><a href="/wiki/Yong_tau_foo" title="Yong tau foo">Yong tau foo</a></li> <li><a href="/wiki/You_char_kway" class="mw-redirect" title="You char kway">You char kway</a></li> <li><a href="/wiki/Yusheng" title="Yusheng">Yusheng</a></li> <li><a href="/wiki/Zongzi" title="Zongzi">Zongzi</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Indian</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana_leaf_rice" class="mw-redirect" title="Banana leaf rice">Banana leaf rice</a></li> <li><a href="/wiki/Butter_chicken" title="Butter chicken">Butter chicken</a></li> <li><a href="/wiki/Dalcha" title="Dalcha">Dalcha</a></li> <li><a href="/wiki/Puliyodarai" class="mw-redirect" title="Puliyodarai">Puliyodarai</a></li> <li><a href="/wiki/Curd_rice" title="Curd rice">Curd rice</a></li> <li><a href="/wiki/Chapati" title="Chapati">Chapati</a></li> <li><a href="/wiki/Fish_moolie" title="Fish moolie">Fish molee</a></li> <li><a href="/wiki/Dosa_(food)" title="Dosa (food)">Dosai</a></li> <li><a href="/wiki/Idli" title="Idli">Idli</a></li> <li><a href="/wiki/Laddu" title="Laddu">Laddu</a></li> <li><a href="/wiki/Mie_goreng" title="Mie goreng">Mee goreng</a> <ul><li><a href="/wiki/Maggi_goreng" class="mw-redirect" title="Maggi goreng">Maggi goreng</a></li> <li><a href="/wiki/Mie_goreng#Malaysia" title="Mie goreng">Mee goreng mamak</a></li></ul></li> <li><a href="/wiki/Mie_kuah" class="mw-redirect" title="Mie kuah">Mee rebus</a></li> <li><a href="/wiki/Rojak#Mamak_rojak,_or_Indian_rojak_(Pasembor)" title="Rojak">Mamak Rojak</a> (<a href="/wiki/Rojak_Klang" class="mw-redirect" title="Rojak Klang">Rojak Klang</a>)</li> <li><a href="/wiki/Modak" title="Modak">Modak</a></li> <li><a href="/wiki/Murtabak" title="Murtabak">Murtabak</a></li> <li><a href="/wiki/Mutton_curry" title="Mutton curry">Mutton curry</a></li> <li><a href="/wiki/Biryani" title="Biryani">Nasi biryani</a></li> <li><a href="/wiki/Nasi_kandar" title="Nasi kandar">Nasi kandar</a></li> <li><a href="/wiki/Korma" title="Korma">Korma</a></li> <li><a href="/wiki/Pasembur" title="Pasembur">Pasembur</a></li> <li><a href="/wiki/Puri_(food)" title="Puri (food)">Puri</a></li> <li><a href="/wiki/Putu_mayam" class="mw-redirect" title="Putu mayam">Putu mayam</a></li> <li><a href="/wiki/Roti_canai" title="Roti canai">Roti canai</a></li> <li><a href="/wiki/Roti_tissue" title="Roti tissue">Roti tissue</a></li> <li><a href="/wiki/Naan" title="Naan">Naan</a></li> <li><a href="/wiki/Sup_kambing" title="Sup kambing">Sup kambing</a></li> <li><a href="/wiki/Satti_Sorru" class="mw-redirect" title="Satti Sorru">Satti Sorru</a></li> <li><a href="/wiki/Appam" title="Appam">Appam</a></li> <li><a href="/wiki/Payasam" class="mw-redirect" title="Payasam">Payasam</a></li> <li><a href="/wiki/Upma" title="Upma">Upma</a></li> <li><a href="/wiki/Paniyaram" class="mw-redirect" title="Paniyaram">Paniyaram</a></li> <li><a href="/wiki/Pongal_(dish)" title="Pongal (dish)">Pongal</a></li> <li><a href="/wiki/Vadai" class="mw-redirect" title="Vadai">Vadai</a></li> <li><a href="/wiki/Adhirasam" title="Adhirasam">Adhirasam</a></li> <li><a href="/wiki/Murukku" title="Murukku">Murukku</a></li> <li><a href="/wiki/Bajji" class="mw-redirect" title="Bajji">Bajji</a></li> <li><a href="/wiki/Rasam_(dish)" title="Rasam (dish)">Rasam</a></li> <li><a href="/wiki/Sambar_(dish)" title="Sambar (dish)">Sambar</a></li> <li><a href="/wiki/Papadum" class="mw-redirect" title="Papadum">Papadum</a></li> <li><a href="/wiki/Tandoori_chicken" title="Tandoori chicken">Tandoori chicken</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">East Malaysian <br />(<a href="/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabah</a> and <a href="/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawak</a>)</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ambuyat" title="Ambuyat">Ambuyat</a></li> <li><a href="/w/index.php?title=Bosou&action=edit&redlink=1" class="new" title="Bosou (page does not exist)">Bosou</a></li> <li><a href="/wiki/Hinava" title="Hinava">Hinava</a></li> <li><a href="/wiki/Linatan" class="mw-redirect" title="Linatan">Linatan</a></li> <li><a href="/wiki/Linongot" title="Linongot">Linongot</a></li> <li><a href="/wiki/Manok_pansoh" class="mw-redirect" title="Manok pansoh">Manok pansoh</a></li> <li><a href="/wiki/Mee_tauhu" title="Mee tauhu">Mee tauhu</a></li> <li><a href="/w/index.php?title=Midin&action=edit&redlink=1" class="new" title="Midin (page does not exist)">Midin</a></li> <li><a href="/w/index.php?title=Nasi_kombos&action=edit&redlink=1" class="new" title="Nasi kombos (page does not exist)">Nasi kombos</a></li> <li><a href="/w/index.php?title=Nasi_laru&action=edit&redlink=1" class="new" title="Nasi laru (page does not exist)">Nasi laru</a></li> <li><a href="/w/index.php?title=Nasik_aruk&action=edit&redlink=1" class="new" title="Nasik aruk (page does not exist)">Nasik aruk</a></li> <li><a href="/w/index.php?title=Sinalau_bakas&action=edit&redlink=1" class="new" title="Sinalau bakas (page does not exist)">Sinalau bakas</a></li> <li><a href="/w/index.php?title=Tonokon&action=edit&redlink=1" class="new" title="Tonokon (page does not exist)">Tonokon</a></li> <li><a href="/w/index.php?title=Tuhau&action=edit&redlink=1" class="new" title="Tuhau (page does not exist)">Tuhau</a></li> <li><a href="/wiki/Umai_(food)" title="Umai (food)">Umai</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acar" title="Acar">Acar</a></li> <li><a href="/wiki/Laksa" title="Laksa">Asam laksa/Laksa lemak</a></li> <li><a href="/wiki/Ayam_buah_keluak" title="Ayam buah keluak">Buah keluak</a></li> <li><a href="/wiki/Bubur_cha_cha" title="Bubur cha cha">Bubur cha cha</a></li> <li><a href="/wiki/Cap_cai" title="Cap cai">Cap cai</a></li> <li><a href="/wiki/Mee_siam" title="Mee siam">Kerabu Bihun</a></li> <li><a href="/wiki/Kaeng_tai_pla" title="Kaeng tai pla">Perut Ikan</a></li> <li><a href="/wiki/Pie_tee" title="Pie tee">Pie tee</a></li> <li><a href="/w/index.php?title=Pongteh&action=edit&redlink=1" class="new" title="Pongteh (page does not exist)">Pongteh</a></li> <li><a href="/wiki/Zongzi" title="Zongzi">Nyonya Bak Chang</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Shepherd%27s_pie" title="Shepherd's pie">Shepherd's pie</a></li> <li><a href="/wiki/Oxtail" title="Oxtail">Oxtail</a> <a href="/wiki/Stew" title="Stew">stew</a></li> <li><a href="/w/index.php?title=Chicken_chop&action=edit&redlink=1" class="new" title="Chicken chop (page does not exist)">Chicken chop</a></li> <li><a href="/wiki/Devil%27s_curry" title="Devil's curry">Devil's curry</a></li> <li><a href="/wiki/Semur_(Indonesian_stew)" title="Semur (Indonesian stew)">Semur</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Snack" title="Snack">Snacks</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Cake" title="Cake">Cake</a> and <a href="/wiki/Pastries" class="mw-redirect" title="Pastries">pastries</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bahulu" title="Bahulu">Bahulu</a></li> <li><a href="/wiki/Batik_cake" title="Batik cake">Batik cake</a></li> <li><a href="/wiki/Heong_Peng" title="Heong Peng">Heong peng</a></li> <li><a href="/wiki/Roti_bakar" title="Roti bakar">Roti bakar</a> (<a href="/wiki/Kaya_toast" title="Kaya toast">Kaya toast</a>)</li> <li><a href="/wiki/Sarawak_layer_cake" title="Sarawak layer cake">Sarawak layer cake</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Krupuk" title="Krupuk">Keropok</a>, <a href="/wiki/Cracker_(food)" title="Cracker (food)">crackers</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amplang" title="Amplang">Amplang</a></li> <li><a href="/wiki/Lekor" title="Lekor">Lekor</a></li> <li><a href="/wiki/Rempeyek" title="Rempeyek">Rempeyek</a></li> <li><a href="/wiki/Mee_Siput_Muar" class="mw-redirect" title="Mee Siput Muar">Mee Siput Muar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Kuih" title="Kuih">Kuih</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apam_balik" title="Apam balik">Apam balik</a></li> <li><a href="/wiki/Akok_(food)" title="Akok (food)">Akok</a></li> <li><a href="/wiki/Bingka" class="mw-redirect" title="Bingka">Bingka</a></li> <li><a href="/w/index.php?title=Borasa&action=edit&redlink=1" class="new" title="Borasa (page does not exist)">Borasa</a></li> <li><a href="/wiki/Youtiao#Malaysia_and_Singapore" title="Youtiao">Cakoi</a></li> <li><a href="/wiki/Cincin" title="Cincin">Cincin</a></li> <li><a href="/wiki/Kuih_cucur" class="mw-redirect" title="Kuih cucur">Cucur</a> <ul><li><a href="/wiki/Jemput-jemput" title="Jemput-jemput">Jemput-jemput</a></li> <li><a href="/wiki/Pinjaram" title="Pinjaram">Penyaram</a></li> <li><a href="/wiki/Pisang_goreng" class="mw-redirect" title="Pisang goreng">Pisang goreng</a></li></ul></li> <li><a href="/wiki/Dodol" title="Dodol">Dodol</a></li> <li><a href="/wiki/Jala_(kuih)" title="Jala (kuih)">Jala</a></li> <li><a href="/wiki/Jelurut" class="mw-redirect" title="Jelurut">Jelurut</a></li> <li><a href="/wiki/Curry_puff" title="Curry puff">Karipap</a></li> <li><a href="/wiki/Kelupis" title="Kelupis">Kelupis</a></li> <li><a href="/wiki/Kochi_(kuih)" class="mw-redirect" title="Kochi (kuih)">Kochi</a></li> <li><a href="/wiki/List_of_doughnut_varieties#Variations_and_specialties_by_region" title="List of doughnut varieties">Gelang</a></li> <li><a href="/wiki/Kue_kembang_goyang" title="Kue kembang goyang">Kue kembang goyang</a></li> <li><a href="/wiki/Kuih_gulung" class="mw-redirect" title="Kuih gulung">Gulung</a></li> <li><a href="/wiki/Laddu" title="Laddu">Laddu</a></li> <li><a href="/wiki/Kue_lapis" title="Kue lapis">Lapis</a></li> <li><a href="/wiki/Lidah" title="Lidah">Lidah</a></li> <li><a href="/wiki/Makmur" class="mw-redirect" title="Makmur">Makmur</a></li> <li><a href="/wiki/Modak" title="Modak">Modak</a></li> <li><a href="/wiki/Mooncake" title="Mooncake">Mooncake</a></li> <li><a href="/wiki/Ondeh-ondeh" class="mw-redirect" title="Ondeh-ondeh">Ondeh-ondeh</a></li> <li><a href="/w/index.php?title=Otokon&action=edit&redlink=1" class="new" title="Otokon (page does not exist)">Otokon</a></li> <li><a href="/wiki/Pais" title="Pais">Pais</a></li> <li><a href="/wiki/Red_peach_cake" title="Red peach cake">Red peach cake</a></li> <li><a href="/wiki/Red_tortoise_cake" class="mw-redirect" title="Red tortoise cake">Red tortoise cake</a></li> <li><a href="/wiki/Pie_tee" title="Pie tee">Pie tee</a></li> <li><a href="/w/index.php?title=Pulut_inti&action=edit&redlink=1" class="new" title="Pulut inti (page does not exist)">Pulut inti</a></li> <li><a href="/w/index.php?title=Pulut_panggang&action=edit&redlink=1" class="new" title="Pulut panggang (page does not exist)">Pulut panggang</a></li> <li><a href="/wiki/Puto_(food)" title="Puto (food)">Puto</a> <ul><li><a href="/wiki/Kuih_putu" class="mw-redirect" title="Kuih putu">Putu bambu/Putu bumbong</a></li> <li><a href="/wiki/Kuih_putu_mangkuk" class="mw-redirect" title="Kuih putu mangkuk">Putu mangkuk/piring</a></li></ul></li> <li><a href="/wiki/Kue_asida" title="Kue asida">Qasidah</a></li> <li><a href="/wiki/Semprong" class="mw-redirect" title="Semprong">Sapit/Gulong/Kapit</a></li> <li><a href="/wiki/Seri_Muka" class="mw-redirect" title="Seri Muka">Seri Muka</a></li> <li><a href="/wiki/Soon_kueh" title="Soon kueh">Soon kueh</a></li> <li><a href="/wiki/Pineapple_tart" title="Pineapple tart">Tat/Tae</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dessert" title="Dessert">Desserts</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Lamban" title="Lamban">Lamban</a></li> <li><a href="/wiki/Punjung" title="Punjung">Punjung</a></li> <li><a href="/wiki/Roti_tisu" class="mw-redirect" title="Roti tisu">Roti tisu</a></li> <li><a href="/wiki/Sago_pudding" title="Sago pudding">Sagu Gula Melaka</a></li> <li><a href="/wiki/Tapai" title="Tapai">Tapai</a></li> <li><a href="/wiki/Wajik" title="Wajik">Wajid</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Drink" title="Drink">Drinks</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Non-alcoholic_drink" title="Non-alcoholic drink">Non-alcoholic</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ais_kacang" title="Ais kacang">ABC</a></li> <li><a href="/wiki/Bandung_(drink)" title="Bandung (drink)">Bandung</a></li> <li><a href="/wiki/Cendol" title="Cendol">Cendol</a></li> <li><a href="/wiki/Cheng_tng" class="mw-redirect" title="Cheng tng">Cheng tng</a></li> <li><a href="/wiki/Grass_jelly" title="Grass jelly">Cincau</a></li> <li><a href="/wiki/Chrysanthemum_tea" title="Chrysanthemum tea">Chrysanthemum tea</a></li> <li><a href="/wiki/Ginger_tea" title="Ginger tea">Ginger tea</a></li> <li><a href="/wiki/Ipoh_white_coffee" title="Ipoh white coffee">Ipoh white coffee</a></li> <li><a href="/wiki/Kopi_(drink)" title="Kopi (drink)">Kopi</a></li> <li><a href="/wiki/Janda_pulang_(drink)" title="Janda pulang (drink)">Janda pulang</a></li> <li><a href="/wiki/Milo_(drink)" title="Milo (drink)">Milo</a></li> <li><a href="/wiki/Sarsi_(drink)" class="mw-redirect" title="Sarsi (drink)">Sarsi</a></li> <li><a href="/wiki/Soy_milk" title="Soy milk">Soy milk</a></li> <li><a href="/wiki/Teh_tarik" title="Teh tarik">Teh tarik</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Alcohol_in_Malaysia" title="Alcohol in Malaysia">Alcoholic</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Jaz_(beer)" title="Jaz (beer)">Jaz</a></li> <li><a href="/wiki/Lihing" title="Lihing">Lihing</a></li> <li><a href="/wiki/Montoku" class="mw-redirect" title="Montoku">Montoku</a></li> <li><a href="/w/index.php?title=Sikat&action=edit&redlink=1" class="new" title="Sikat (page does not exist)">Sikat</a></li> <li><a href="/wiki/Tapai" title="Tapai">Tapai</a></li> <li><a href="/wiki/Tuak" class="mw-redirect" title="Tuak">Tuak</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Condiment" title="Condiment">Condiments</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acar" title="Acar">Acar</a></li> <li><a href="/wiki/Coconut_jam" title="Coconut jam">Kaya</a></li> <li><a href="/wiki/Sambal#Malaysian_sambal" title="Sambal">Sambal</a> <ul><li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Belacan</a></li> <li><a href="/wiki/Budu_(sauce)" title="Budu (sauce)">Budu</a></li> <li><a href="/wiki/Cincalok" title="Cincalok">Cincalok</a></li> <li><a href="/wiki/Tempoyak" title="Tempoyak">Tempoyak</a></li></ul></li> <li><a href="/wiki/Tauco" title="Tauco">Taucu</a></li> <li><a href="/wiki/Etlingera_coccinea" title="Etlingera coccinea">Tuhau</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Malaysian_cuisine" title="Category:Malaysian cuisine">Category: Malaysian cuisine</a></li> <li><a href="/wiki/List_of_Malaysian_dishes" title="List of Malaysian dishes">List of Malaysian dishes</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r886047488">.mw-parser-output .nobold{font-weight:normal}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488"></div><div role="navigation" class="navbox" aria-labelledby="Malaysia_articles" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Malaysia_topics" title="Template:Malaysia topics"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Malaysia_topics" title="Template talk:Malaysia topics"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Malaysia_topics" title="Special:EditPage/Template:Malaysia topics"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Malaysia_articles" style="font-size:114%;margin:0 4em"><a href="/wiki/Malaysia" title="Malaysia">Malaysia</a> <a href="/wiki/Outline_of_Malaysia" title="Outline of Malaysia">articles</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/History_of_Malaysia" title="History of Malaysia">History</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Timeline_of_Malaysian_history" title="Timeline of Malaysian history">Timeline</a></li> <li><a href="/wiki/Prehistoric_Malaysia" title="Prehistoric Malaysia">Prehistoric</a></li> <li><a href="/wiki/Portuguese_Malacca" title="Portuguese Malacca">Portuguese Malacca</a></li> <li><a href="/wiki/Dutch_Malacca" title="Dutch Malacca">Dutch Malacca</a></li> <li><a href="/wiki/British_Malaya" title="British Malaya">British Malaya</a></li> <li><a href="/wiki/British_Borneo" title="British Borneo">British Borneo</a></li> <li><a href="/wiki/Japanese_occupation_of_Malaya" title="Japanese occupation of Malaya">Japanese occupation of Malaya</a> / <a href="/wiki/Japanese_occupation_of_British_Borneo" title="Japanese occupation of British Borneo">Borneo</a></li> <li><a href="/wiki/Malayan_Union" title="Malayan Union">Malayan Union</a></li> <li><a href="/wiki/Federation_of_Malaya" title="Federation of Malaya">Federation of Malaya</a></li> <li><a href="/wiki/Malayan_Emergency" title="Malayan Emergency">Malayan Emergency</a></li> <li><a href="/wiki/Malaysia_Agreement" title="Malaysia Agreement">Malaysia Agreement</a></li> <li><a href="/wiki/Indonesia%E2%80%93Malaysia_confrontation" title="Indonesia–Malaysia confrontation">Indonesia–Malaysia confrontation</a></li> <li><a href="/wiki/Communist_insurgency_in_Sarawak" title="Communist insurgency in Sarawak">Sarawak communist insurgency</a></li> <li><a href="/wiki/Singapore_in_Malaysia" title="Singapore in Malaysia">Singapore in Malaysia</a></li> <li><a href="/wiki/Communist_insurgency_in_Malaysia_(1968%E2%80%931989)" title="Communist insurgency in Malaysia (1968–1989)">Second Malayan Emergency</a></li> <li><a href="/wiki/13_May_incident" title="13 May incident">13 May incident</a></li> <li><a href="/wiki/1988_Malaysian_constitutional_crisis" title="1988 Malaysian constitutional crisis">1988 constitutional crisis</a></li> <li><a href="/wiki/1997_Asian_financial_crisis#Malaysia" title="1997 Asian financial crisis">1997 Asian financial crisis</a></li> <li><a href="/wiki/1Malaysia_Development_Berhad_scandal" title="1Malaysia Development Berhad scandal">1MDB scandal</a></li> <li><a href="/wiki/2020%E2%80%932022_Malaysian_political_crisis" title="2020–2022 Malaysian political crisis">2020–2022 Malaysian political crisis</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Geography_of_Malaysia" title="Geography of Malaysia">Geography</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Template:Borders_of_Malaysia" title="Template:Borders of Malaysia">Borders</a></li> <li><a href="/wiki/Category:Populated_places_in_Malaysia" title="Category:Populated places in Malaysia">Cities, towns and villages</a></li> <li><a href="/wiki/List_of_districts_in_Malaysia" title="List of districts in Malaysia">Districts</a></li> <li><a href="/wiki/Divisions_of_Malaysia" title="Divisions of Malaysia">Divisions</a></li> <li><a href="/wiki/East_Malaysia" title="East Malaysia">East Malaysia</a></li> <li><a href="/wiki/Environment_of_Malaysia" title="Environment of Malaysia">Environment</a> <ul><li><a href="/wiki/Climate_change_in_Malaysia" title="Climate change in Malaysia">climate change</a></li> <li><a href="/wiki/Conservation_in_Malaysia" title="Conservation in Malaysia">conservation</a></li> <li><a href="/wiki/Environmental_issues_in_Malaysia" title="Environmental issues in Malaysia">environmental issues</a></li> <li><a href="/wiki/Deforestation_in_Malaysia" title="Deforestation in Malaysia">deforestation</a></li> <li><a href="/wiki/Wildlife_of_Malaysia" title="Wildlife of Malaysia">wildlife</a></li> <li><a href="/wiki/List_of_plants_of_Malaysia" title="List of plants of Malaysia">plants</a></li></ul></li> <li><a href="/wiki/List_of_World_Heritage_Sites_in_Malaysia" title="List of World Heritage Sites in Malaysia">World Heritage Sites</a></li> <li><a href="/wiki/List_of_hill_stations_in_Malaysia" title="List of hill stations in Malaysia">Hill stations</a></li> <li><a href="/wiki/List_of_islands_of_Malaysia" title="List of islands of Malaysia">Islands</a></li> <li><a href="/wiki/List_of_lakes_of_Malaysia" title="List of lakes of Malaysia">Lakes</a></li> <li><a href="/wiki/List_of_mountains_in_Malaysia" title="List of mountains in Malaysia">Mountains</a></li> <li><a href="/wiki/List_of_national_parks_in_Malaysia" title="List of national parks in Malaysia">National parks</a></li> <li><a href="/wiki/Peninsular_Malaysia" title="Peninsular Malaysia">Peninsular Malaysia</a></li> <li><a href="/wiki/List_of_rivers_of_Malaysia" title="List of rivers of Malaysia">Rivers</a></li> <li><a href="/wiki/States_and_federal_territories_of_Malaysia" title="States and federal territories of Malaysia">States</a></li> <li><a href="/wiki/List_of_earthquakes_in_Malaysia" title="List of earthquakes in Malaysia">Earthquakes</a></li> <li><a href="/wiki/List_of_volcanoes_in_Malaysia" title="List of volcanoes in Malaysia">Volcanoes</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Politics_of_Malaysia" title="Politics of Malaysia">Politics</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cabinet_of_Malaysia" title="Cabinet of Malaysia">Cabinet</a></li> <li><a href="/wiki/Shadow_Cabinet_of_Malaysia" title="Shadow Cabinet of Malaysia">Shadow Cabinet</a></li> <li><a href="/wiki/Constitution_of_Malaysia" title="Constitution of Malaysia">Constitution</a></li> <li><a href="/wiki/Elections_in_Malaysia" title="Elections in Malaysia">Elections</a></li> <li><a href="/wiki/Foreign_relations_of_Malaysia" title="Foreign relations of Malaysia">Foreign relations</a></li> <li><a href="/wiki/Government_of_Malaysia" title="Government of Malaysia">Government</a></li> <li><a href="/wiki/King_of_Malaysia" title="King of Malaysia">King</a></li> <li><a href="/wiki/Human_rights_in_Malaysia" title="Human rights in Malaysia">Human rights</a></li> <li><a href="/wiki/Censorship_in_Malaysia" title="Censorship in Malaysia">Censorship</a></li> <li><a href="/wiki/Judiciary_of_Malaysia" title="Judiciary of Malaysia">Judiciary</a></li> <li><a href="/wiki/Law_of_Malaysia" title="Law of Malaysia">Law</a></li> <li><a href="/wiki/Law_enforcement_in_Malaysia" title="Law enforcement in Malaysia">Law enforcement</a></li> <li><a href="/wiki/Malaysian_Armed_Forces" title="Malaysian Armed Forces">Military</a></li> <li><a href="/wiki/Monarchies_of_Malaysia" title="Monarchies of Malaysia">Monarchies</a></li> <li><a href="/wiki/Parliament_of_Malaysia" title="Parliament of Malaysia">Parliament</a></li> <li><a href="/wiki/List_of_political_parties_in_Malaysia" title="List of political parties in Malaysia">Political parties</a></li> <li><a href="/wiki/Prime_Minister_of_Malaysia" title="Prime Minister of Malaysia">Prime Minister</a></li> <li><a href="/wiki/State_legislative_assemblies_of_Malaysia" title="State legislative assemblies of Malaysia">State legislative assemblies</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Economy_of_Malaysia" title="Economy of Malaysia">Economy</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agriculture_in_Malaysia" title="Agriculture in Malaysia">Agriculture</a></li> <li><a href="/wiki/List_of_banks_in_Malaysia" title="List of banks in Malaysia">Banks</a> <ul><li><a href="/wiki/Central_Bank_of_Malaysia" title="Central Bank of Malaysia">Central bank</a></li></ul></li> <li><a href="/wiki/Energy_policy_of_Malaysia" title="Energy policy of Malaysia">Energy</a></li> <li><a href="/wiki/Malaysian_federal_budget" title="Malaysian federal budget">Federal budget</a></li> <li><a href="/wiki/Malaysian_ringgit" title="Malaysian ringgit">Ringgit <span style="font-size:85%;">(currency)</span></a></li> <li><a href="/wiki/List_of_Malaysian_states_by_GDP" title="List of Malaysian states by GDP">States by GDP</a></li> <li><a href="/wiki/List_of_Malaysian_states_and_municipalities_by_exports" title="List of Malaysian states and municipalities by exports">States and municipalities by exports</a></li> <li><a href="/wiki/Science_and_technology_in_Malaysia" title="Science and technology in Malaysia">Science and technology</a></li> <li><a href="/wiki/Bursa_Malaysia" title="Bursa Malaysia">Stock exchange</a></li> <li><a href="/wiki/Telecommunications_in_Malaysia" title="Telecommunications in Malaysia">Telecommunications</a></li> <li><a href="/wiki/Tourism_in_Malaysia" title="Tourism in Malaysia">Tourism</a></li> <li><a href="/wiki/Transport_in_Malaysia" title="Transport in Malaysia">Transport</a></li> <li><a href="/wiki/Trade_unions_in_Malaysia" title="Trade unions in Malaysia">Unions</a></li> <li><a href="/wiki/Malaysia_and_the_World_Bank" title="Malaysia and the World Bank">World Bank Relations</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Category:Society_of_Malaysia" title="Category:Society of Malaysia">Society</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abortion_in_Malaysia" title="Abortion in Malaysia">Abortion</a></li> <li><a href="/wiki/Crime_in_Malaysia" title="Crime in Malaysia">Crime</a></li> <li><a href="/wiki/Corruption_in_Malaysia" title="Corruption in Malaysia">Corruption</a></li> <li><a href="/wiki/Demographics_of_Malaysia" title="Demographics of Malaysia">Demographics</a></li> <li><a href="/wiki/Education_in_Malaysia" title="Education in Malaysia">Education</a></li> <li><a href="/wiki/Template:Ethnic_groups_in_Malaysia" title="Template:Ethnic groups in Malaysia">Ethnic groups</a></li> <li><a href="/wiki/Health_in_Malaysia" title="Health in Malaysia">Health</a> <ul><li><a href="/wiki/Healthcare_in_Malaysia" title="Healthcare in Malaysia">Healthcare</a></li></ul></li> <li><a href="/wiki/Human_trafficking_in_Malaysia" title="Human trafficking in Malaysia">Human trafficking</a></li> <li><a href="/wiki/Income_inequality_in_Malaysia" title="Income inequality in Malaysia">Income inequality</a></li> <li><a href="/wiki/Languages_of_Malaysia" title="Languages of Malaysia">Languages</a></li> <li><a href="/wiki/LGBT_rights_in_Malaysia" class="mw-redirect" title="LGBT rights in Malaysia">LGBT</a></li> <li><a href="/wiki/Malaysian_diaspora" title="Malaysian diaspora">Malaysian diaspora</a></li> <li><a href="/wiki/Poverty_in_Malaysia" title="Poverty in Malaysia">Poverty</a></li> <li><a href="/wiki/Prostitution_in_Malaysia" title="Prostitution in Malaysia">Prostitution</a></li> <li><a href="/wiki/Religion_in_Malaysia" title="Religion in Malaysia">Religion</a></li> <li><a href="/wiki/Sex_trafficking_in_Malaysia" title="Sex trafficking in Malaysia">Sex trafficking</a></li> <li><a href="/wiki/Squatting_in_Malaysia" title="Squatting in Malaysia">Squatting</a></li> <li><a href="/wiki/Water_supply_and_sanitation_in_Malaysia" title="Water supply and sanitation in Malaysia">Water supply and sanitation</a></li> <li><a href="/wiki/Women_in_Malaysia" title="Women in Malaysia">Women</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;padding-left:0.5em;padding-right:0.5em;font-weight:normal;"><a href="/wiki/Culture_of_Malaysia" title="Culture of Malaysia">Culture</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Malaysian_art" title="Malaysian art">Art</a></li> <li><a href="/wiki/Category:Architecture_in_Malaysia" title="Category:Architecture in Malaysia">Architecture</a></li> <li><a href="/wiki/Cinema_of_Malaysia" title="Cinema of Malaysia">Cinema</a></li> <li><a class="mw-selflink selflink">Cuisine</a></li> <li><a href="/wiki/Folklore_of_Malaysia" title="Folklore of Malaysia">Folklore</a></li> <li><a href="/wiki/Malaysian_literature" title="Malaysian literature">Literature</a></li> <li><a href="/wiki/Ketuanan_Melayu" title="Ketuanan Melayu">Malay ethnic nationalism</a></li> <li><a href="/wiki/Media_of_Malaysia" class="mw-redirect" title="Media of Malaysia">Media</a></li> <li><a href="/wiki/Music_of_Malaysia" title="Music of Malaysia">Music</a></li> <li><a href="/wiki/Malaysian_names" title="Malaysian names">Names</a></li> <li><a href="/wiki/Public_holidays_in_Malaysia" title="Public holidays in Malaysia">Public holidays</a></li> <li><a href="/wiki/Sport_in_Malaysia" title="Sport in Malaysia">Sport</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;padding-left:0.5em;padding-right:0.5em;font-weight:normal;">Symbols</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Malayan_tiger" title="Malayan tiger">Animal</a></li> <li><a href="/wiki/Negaraku" title="Negaraku">Anthem</a></li> <li><a href="/wiki/Coat_of_arms_of_Malaysia" title="Coat of arms of Malaysia">Emblem</a></li> <li><a href="/wiki/Flag_of_Malaysia" title="Flag of Malaysia">Flag</a></li> <li><a href="/wiki/Hibiscus_rosa-sinensis" class="mw-redirect" title="Hibiscus rosa-sinensis">Flower</a></li> <li><i><a href="/wiki/Rukun_Negara" title="Rukun Negara">Rukun Negara</a></i></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div><div style="margin-bottom:-0.4em;"><ul><li><span class="nobold"><a href="/wiki/Outline_of_Malaysia" title="Outline of Malaysia">Outline</a></span></li><li><span class="nobold"><a href="/wiki/Outline_of_Malaysia" title="Outline of Malaysia">Index</a></span></li><li><span class="nobold"><a href="/wiki/Bibliography_of_Malaysia" title="Bibliography of Malaysia">Bibliography</a></span></li></ul></div> <ul><li><a href="/wiki/Category:Malaysia" title="Category:Malaysia">Category</a></li> <li><a href="/wiki/Portal:Malaysia" title="Portal:Malaysia">Portal</a></li></ul></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Cuisine_of_Southeast_Asia" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Southeast_Asia_topic" title="Template:Southeast Asia topic"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Southeast_Asia_topic" title="Template talk:Southeast Asia topic"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Southeast_Asia_topic" title="Special:EditPage/Template:Southeast Asia topic"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Cuisine_of_Southeast_Asia" style="font-size:114%;margin:0 4em"><a href="/wiki/Cuisine_of_Southeast_Asia" class="mw-redirect" title="Cuisine of Southeast Asia">Cuisine of Southeast Asia</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cuisine_of_Brunei" class="mw-redirect" title="Cuisine of Brunei">Brunei</a></li> <li><a href="/wiki/Cuisine_of_Cambodia" class="mw-redirect" title="Cuisine of Cambodia">Cambodia</a></li> <li><a href="/wiki/Cuisine_of_Christmas_Island" class="mw-redirect" title="Cuisine of Christmas Island">Christmas Island</a></li> <li><a href="/w/index.php?title=Cuisine_of_the_Cocos_(Keeling)_Islands&action=edit&redlink=1" class="new" title="Cuisine of the Cocos (Keeling) Islands (page does not exist)">Cocos (Keeling) Islands</a></li> <li><a href="/wiki/Cuisine_of_East_Timor" title="Cuisine of East Timor">East Timor</a></li> <li><a href="/wiki/Cuisine_of_Indonesia" class="mw-redirect" title="Cuisine of Indonesia">Indonesia</a></li> <li><a href="/wiki/Cuisine_of_Laos" class="mw-redirect" title="Cuisine of Laos">Laos</a></li> <li><a href="/wiki/Cuisine_of_Malaysia" class="mw-redirect" title="Cuisine of Malaysia">Malaysia</a></li> <li><a href="/wiki/Cuisine_of_Myanmar" class="mw-redirect" title="Cuisine of Myanmar">Myanmar</a></li> <li><a href="/wiki/Cuisine_of_the_Philippines" class="mw-redirect" title="Cuisine of the Philippines">Philippines</a></li> <li><a href="/wiki/Cuisine_of_Singapore" class="mw-redirect" title="Cuisine of Singapore">Singapore</a></li> <li><a href="/wiki/Cuisine_of_Thailand" class="mw-redirect" title="Cuisine of Thailand">Thailand</a></li> <li><a href="/wiki/Cuisine_of_Vietnam" class="mw-redirect" title="Cuisine of Vietnam">Vietnam</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Asian_cuisine" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Asian_topic" title="Template:Asian topic"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Asian_topic" title="Template talk:Asian topic"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Asian_topic" title="Special:EditPage/Template:Asian topic"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Asian_cuisine" style="font-size:114%;margin:0 4em"><a href="/wiki/Asian_cuisine" title="Asian cuisine">Asian cuisine</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sovereign states</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Afghan_cuisine" title="Afghan cuisine">Afghanistan</a></li> <li><a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenia</a></li> <li><a href="/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijan</a></li> <li><a href="/wiki/Bahraini_cuisine" title="Bahraini cuisine">Bahrain</a></li> <li><a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladesh</a></li> <li><a href="/wiki/Bhutanese_cuisine" title="Bhutanese cuisine">Bhutan</a></li> <li><a href="/wiki/Bruneian_cuisine" title="Bruneian cuisine">Brunei</a></li> <li><a href="/wiki/Burmese_cuisine" title="Burmese cuisine">Burma (Myanmar)</a></li> <li><a href="/wiki/Cambodian_cuisine" title="Cambodian cuisine">Cambodia</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">China</a></li> <li><a href="/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cyprus</a></li> <li><a href="/wiki/East_Timorese_cuisine" class="mw-redirect" title="East Timorese cuisine">East Timor (Timor-Leste)</a></li> <li><a href="/wiki/Egyptian_cuisine" title="Egyptian cuisine">Egypt</a></li> <li><a href="/wiki/Georgian_cuisine" title="Georgian cuisine">Georgia</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">India</a></li> <li><a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesia</a></li> <li><a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iran</a></li> <li><a href="/wiki/Iraqi_cuisine" title="Iraqi cuisine">Iraq</a></li> <li><a href="/wiki/Israeli_cuisine" title="Israeli cuisine">Israel</a></li> <li><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japan</a></li> <li><a href="/wiki/Jordanian_cuisine" title="Jordanian cuisine">Jordan</a></li> <li><a href="/wiki/Kazakh_cuisine" title="Kazakh cuisine">Kazakhstan</a></li> <li><a href="/wiki/North_Korean_cuisine" title="North Korean cuisine">North Korea</a></li> <li><a href="/wiki/South_Korean_cuisine" title="South Korean cuisine">South Korea</a></li> <li><a href="/wiki/Kuwaiti_cuisine" title="Kuwaiti cuisine">Kuwait</a></li> <li><a href="/wiki/Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyzstan</a></li> <li><a href="/wiki/Laotian_cuisine" class="mw-redirect" title="Laotian cuisine">Laos</a></li> <li><a href="/wiki/Lebanese_cuisine" title="Lebanese cuisine">Lebanon</a></li> <li><a class="mw-selflink selflink">Malaysia</a></li> <li><a href="/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldives</a></li> <li><a href="/wiki/Mongolian_cuisine" title="Mongolian cuisine">Mongolia</a></li> <li><a href="/wiki/Nepalese_cuisine" title="Nepalese cuisine">Nepal</a></li> <li><a href="/wiki/Omani_cuisine" title="Omani cuisine">Oman</a></li> <li><a href="/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistan</a></li> <li><a href="/wiki/Philippine_cuisine" class="mw-redirect" title="Philippine cuisine">Philippines</a></li> <li><a href="/wiki/Qatari_cuisine" title="Qatari cuisine">Qatar</a></li> <li><a href="/wiki/Russian_cuisine" title="Russian cuisine">Russia</a></li> <li><a href="/wiki/Saudi_Arabian_cuisine" title="Saudi Arabian cuisine">Saudi Arabia</a></li> <li><a href="/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singapore</a></li> <li><a href="/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lanka</a></li> <li><a href="/wiki/Syrian_cuisine" title="Syrian cuisine">Syria</a></li> <li><a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajikistan</a></li> <li><a href="/wiki/Thai_cuisine" title="Thai cuisine">Thailand</a></li> <li><a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkey</a></li> <li><a href="/wiki/Turkmen_cuisine" title="Turkmen cuisine">Turkmenistan</a></li> <li><a href="/wiki/Emirati_cuisine" title="Emirati cuisine">United Arab Emirates</a></li> <li><a href="/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbekistan</a></li> <li><a href="/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnam</a></li> <li><a href="/wiki/Yemeni_cuisine" title="Yemeni cuisine">Yemen</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;">States with limited<br />recognition</div></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abkhaz_cuisine" class="mw-redirect" title="Abkhaz cuisine">Abkhazia</a></li> <li><a href="/wiki/Turkish_Cypriot_cuisine" class="mw-redirect" title="Turkish Cypriot cuisine">Northern Cyprus</a></li> <li><a href="/wiki/Palestinian_cuisine" title="Palestinian cuisine">Palestine</a></li> <li><a href="/wiki/South_Ossetian_cuisine" class="mw-redirect" title="South Ossetian cuisine">South Ossetia</a></li> <li><a href="/wiki/Taiwanese_cuisine" title="Taiwanese cuisine">Taiwan</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;">Dependencies and<br />other territories</div></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/w/index.php?title=British_Indian_Ocean_Territory_cuisine&action=edit&redlink=1" class="new" title="British Indian Ocean Territory cuisine (page does not exist)">British Indian Ocean Territory</a></li> <li><a href="/wiki/Christmas_Island_cuisine" title="Christmas Island cuisine">Christmas Island</a></li> <li><a href="/w/index.php?title=Cocos_(Keeling)_Islands_cuisine&action=edit&redlink=1" class="new" title="Cocos (Keeling) Islands cuisine (page does not exist)">Cocos (Keeling) Islands</a></li> <li><a href="/wiki/Hong_Kong_cuisine" title="Hong Kong cuisine">Hong Kong</a></li> <li><a href="/wiki/Macanese_cuisine" title="Macanese cuisine">Macau</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Cuisines" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Cuisines" title="Template:Cuisines"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Cuisines" title="Template talk:Cuisines"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Cuisines" title="Special:EditPage/Template:Cuisines"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Cuisines" style="font-size:114%;margin:0 4em"><a href="/wiki/Cuisine" title="Cuisine">Cuisines</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Continental</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/African_cuisine" title="African cuisine">African</a> <ul><li><a href="/wiki/Maghrebi_cuisine" title="Maghrebi cuisine">North</a></li> <li><a href="/wiki/West_African_cuisine" title="West African cuisine">West</a></li> <li><a href="/wiki/List_of_African_cuisines" title="List of African cuisines">list</a></li></ul></li> <li><a href="/wiki/Cuisine_of_the_Americas" title="Cuisine of the Americas">Americas</a> <ul><li><a href="/wiki/Caribbean_cuisine" title="Caribbean cuisine">Caribbean</a></li> <li><a href="/wiki/North_American_cuisine" title="North American cuisine">North</a></li> <li><a href="/wiki/South_American_cuisine" title="South American cuisine">South</a></li> <li><a href="/wiki/List_of_cuisines_of_the_Americas" title="List of cuisines of the Americas">list</a></li></ul></li> <li><a href="/wiki/Asian_cuisine" title="Asian cuisine">Asian</a> <ul><li><a href="/wiki/List_of_dishes_from_the_Caucasus" title="List of dishes from the Caucasus">Caucasian</a></li> <li><a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central</a></li> <li><a href="/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine</a></li> <li><a href="/wiki/South_Asian_cuisine" title="South Asian cuisine">South</a></li> <li><a href="/wiki/List_of_Asian_cuisines" title="List of Asian cuisines">list</a></li></ul></li> <li><a href="/wiki/European_cuisine" title="European cuisine">European</a> <ul><li><a href="/wiki/Balkan_cuisine" title="Balkan cuisine">Balkan</a></li> <li><a href="/wiki/Central_European_cuisine" title="Central European cuisine">Central</a></li> <li><a href="/wiki/Eastern_European_cuisine" title="Eastern European cuisine">Eastern</a></li> <li><a href="/wiki/List_of_European_cuisines" title="List of European cuisines">list</a></li></ul></li> <li><a href="/wiki/Oceanian_cuisine" title="Oceanian cuisine">Oceanian</a></li> <li>Intercontinental <ul><li><a href="/wiki/Global_cuisine" title="Global cuisine">Global</a></li> <li><a href="/wiki/Latin_American_cuisine" title="Latin American cuisine">Latin American</a></li> <li><a href="/wiki/Mediterranean_cuisine" title="Mediterranean cuisine">Mediterranean</a></li> <li><a href="/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle Eastern</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/National_dish" title="National dish">National</a> and<br /><a href="/wiki/Regional_cuisine" title="Regional cuisine">regional</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Afghan_cuisine" title="Afghan cuisine">Afghan</a></li> <li><a href="/wiki/Albanian_cuisine" title="Albanian cuisine">Albanian</a></li> <li><a href="/wiki/Algerian_cuisine" title="Algerian cuisine">Algerian</a></li> <li><a href="/wiki/American_cuisine" title="American cuisine">American</a> <ul><li><a href="/wiki/California_cuisine" title="California cuisine">Californian</a></li> <li><a href="/wiki/Floribbean_cuisine" title="Floribbean cuisine">Floribbean</a></li> <li><a href="/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Hawaiian</a></li> <li><a href="/wiki/Lowcountry_cuisine" title="Lowcountry cuisine">Lowcountry (South Carolina)</a></li> <li><a href="/wiki/Cuisine_of_the_Midwestern_United_States" title="Cuisine of the Midwestern United States">Midwestern US</a></li> <li><a href="/wiki/Cuisine_of_New_England" title="Cuisine of New England">New English</a></li> <li><a href="/wiki/New_Mexican_cuisine" title="New Mexican cuisine">New Mexican</a></li> <li><a href="/wiki/Pacific_Northwest_cuisine" title="Pacific Northwest cuisine">Pacific Northwestern</a></li> <li><a href="/wiki/Puerto_Rican_cuisine" title="Puerto Rican cuisine">Puerto Rican</a></li> <li><a href="/wiki/Cuisine_of_the_Southern_United_States" title="Cuisine of the Southern United States">Southern US</a></li> <li><a href="/wiki/Cuisine_of_the_Southwestern_United_States" title="Cuisine of the Southwestern United States">Southwestern US</a></li> <li><a href="/wiki/Texan_cuisine" title="Texan cuisine">Texan</a></li></ul></li> <li><a href="/wiki/Angolan_cuisine" title="Angolan cuisine">Angolan</a></li> <li><a href="/wiki/Argentine_cuisine" title="Argentine cuisine">Argentine</a></li> <li><a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a></li> <li><a href="/wiki/Australian_cuisine" title="Australian cuisine">Australian</a></li> <li><a href="/wiki/Austrian_cuisine" title="Austrian cuisine">Austrian</a></li> <li><a href="/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijani</a></li> <li><a href="/wiki/Bahraini_cuisine" title="Bahraini cuisine">Bahraini</a></li> <li><a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi</a></li> <li><a href="/wiki/Barbadian_cuisine" title="Barbadian cuisine">Barbadian</a></li> <li><a href="/wiki/Belarusian_cuisine" title="Belarusian cuisine">Belarusian</a></li> <li><a href="/wiki/Belgian_cuisine" title="Belgian cuisine">Belgian</a></li> <li><a href="/wiki/Belizean_cuisine" title="Belizean cuisine">Belizean</a></li> <li><a href="/wiki/Benin_cuisine" title="Benin cuisine">Beninese</a></li> <li><a href="/wiki/Bhutanese_cuisine" title="Bhutanese cuisine">Bhutanese</a></li> <li><a href="/wiki/Bolivian_cuisine" title="Bolivian cuisine">Bolivian</a></li> <li><a href="/wiki/Bosnia_and_Herzegovina_cuisine" title="Bosnia and Herzegovina cuisine">Bosnian-Herzegovinian</a></li> <li><a href="/wiki/Botswana_cuisine" title="Botswana cuisine">Botswana</a></li> <li><a href="/wiki/Brazilian_cuisine" title="Brazilian cuisine">Brazilian</a></li> <li><a href="/wiki/British_cuisine" title="British cuisine">British</a> <ul><li><a href="/wiki/Anguillian_cuisine" title="Anguillian cuisine">Anguillia</a></li> <li><a href="/wiki/Channel_Islands_cuisine" title="Channel Islands cuisine">Channel Islands</a></li> <li><a href="/wiki/English_cuisine" title="English cuisine">English</a></li> <li><a href="/wiki/Gibraltarian_cuisine" title="Gibraltarian cuisine">Gibraltarian</a></li> <li><a href="/wiki/Northern_Irish_cuisine" title="Northern Irish cuisine">Northern Irish</a></li> <li><a href="/wiki/Cuisine_of_Saint_Helena" title="Cuisine of Saint Helena">Saint Helena</a></li> <li><a href="/wiki/Scottish_cuisine" title="Scottish cuisine">Scottish</a></li> <li><a href="/wiki/Welsh_cuisine" title="Welsh cuisine">Welsh</a></li></ul></li> <li><a href="/wiki/Bruneian_cuisine" title="Bruneian cuisine">Bruneian</a></li> <li><a href="/wiki/Bulgarian_cuisine" title="Bulgarian cuisine">Bulgarian</a></li> <li><a href="/wiki/Burkinabe_cuisine" title="Burkinabe cuisine">Burkinabé</a></li> <li><a href="/wiki/Burmese_cuisine" title="Burmese cuisine">Burmese</a></li> <li><a href="/wiki/Burundian_cuisine" title="Burundian cuisine">Burundian</a></li> <li><a href="/wiki/Cambodian_cuisine" title="Cambodian cuisine">Cambodian</a></li> <li><a href="/wiki/Cameroonian_cuisine" title="Cameroonian cuisine">Cameroonian</a></li> <li><a href="/wiki/Canadian_cuisine" title="Canadian cuisine">Canadian</a> <ul><li><a href="/wiki/Acadian_cuisine" title="Acadian cuisine">Acadian</a></li> <li><a href="/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Québécois</a></li></ul></li> <li><a href="/wiki/Cuisine_of_the_Central_African_Republic" title="Cuisine of the Central African Republic">Central African Republic</a></li> <li><a href="/wiki/Chadian_cuisine" title="Chadian cuisine">Chadian</a></li> <li><a href="/wiki/Chilean_cuisine" title="Chilean cuisine">Chilean</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a> <ul><li><a href="/wiki/Beijing_cuisine" title="Beijing cuisine">Beijing</a></li> <li><a href="/wiki/Cantonese_cuisine" title="Cantonese cuisine">Cantonese</a></li> <li><a href="/wiki/Hong_Kong_cuisine" title="Hong Kong cuisine">Hong Kong</a></li> <li><a href="/wiki/Macanese_cuisine" title="Macanese cuisine">Macanese</a></li> <li><a href="/wiki/Shandong_cuisine" title="Shandong cuisine">Shandong</a></li> <li><a href="/wiki/Sichuan_cuisine" title="Sichuan cuisine">Sichuan</a></li> <li><a href="/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan</a></li> <li><a href="/wiki/Uyghur_cuisine" title="Uyghur cuisine">Xinjiang</a></li></ul></li> <li><a href="/wiki/Colombian_cuisine" title="Colombian cuisine">Colombian</a></li> <li><a href="/wiki/Congolese_cuisine" title="Congolese cuisine">Congolese</a></li> <li><a href="/wiki/Croatian_cuisine" title="Croatian cuisine">Croatian</a></li> <li><a href="/wiki/Cuban_cuisine" title="Cuban cuisine">Cuban</a></li> <li><a href="/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cypriot</a></li> <li><a href="/wiki/Czech_cuisine" title="Czech cuisine">Czech</a></li> <li><a href="/wiki/Danish_cuisine" title="Danish cuisine">Danish</a> <ul><li><a href="/wiki/Faroese_cuisine" title="Faroese cuisine">Faroese</a></li> <li><a href="/wiki/Greenlandic_cuisine" title="Greenlandic cuisine">Greenlandic</a></li></ul></li> <li><a href="/wiki/Djiboutian_cuisine" title="Djiboutian cuisine">Djiboutian</a></li> <li><a href="/wiki/Dominica_cuisine" title="Dominica cuisine">Dominican</a></li> <li><a href="/wiki/Dominican_Republic_cuisine" title="Dominican Republic cuisine">Dominican Republic</a></li> <li><a href="/wiki/Dutch_cuisine" title="Dutch cuisine">Dutch</a></li> <li><a href="/wiki/Cuisine_of_East_Timor" title="Cuisine of East Timor">East Timorese</a></li> <li><a href="/wiki/Ecuadorian_cuisine" title="Ecuadorian cuisine">Ecuadorian</a></li> <li><a href="/wiki/Egyptian_cuisine" title="Egyptian cuisine">Egyptian</a></li> <li><a href="/wiki/Emirati_cuisine" title="Emirati cuisine">Emirati</a></li> <li><a href="/wiki/Cuisine_of_Equatorial_Guinea" title="Cuisine of Equatorial Guinea">Equatorial Guinean</a></li> <li><a href="/wiki/Eritrean_cuisine" title="Eritrean cuisine">Eritrean</a></li> <li><a href="/wiki/Estonian_cuisine" title="Estonian cuisine">Estonian</a></li> <li><a href="/wiki/Ethiopian_cuisine" title="Ethiopian cuisine">Ethiopian</a></li> <li><a href="/wiki/Fijian_cuisine" title="Fijian cuisine">Fijian</a></li> <li><a href="/wiki/Filipino_cuisine" title="Filipino cuisine">Filipino</a> <ul><li><a href="/wiki/Kapampangan_cuisine" title="Kapampangan cuisine">Kapampangan</a></li></ul></li> <li><a href="/wiki/Finnish_cuisine" title="Finnish cuisine">Finnish</a></li> <li><a href="/wiki/French_cuisine" title="French cuisine">French</a> <ul><li><a href="/wiki/Cuisine_of_Corsica" title="Cuisine of Corsica">Corsican</a></li> <li><a href="/wiki/Cuisine_of_R%C3%A9union" title="Cuisine of Réunion">La Réunion</a></li> <li><a href="/wiki/French_Guianan_cuisine" title="French Guianan cuisine">French Guianan</a></li> <li><a href="/wiki/Occitan_cuisine" title="Occitan cuisine">Occitan</a></li></ul></li> <li><a href="/wiki/Gabonese_cuisine" title="Gabonese cuisine">Gabonese</a></li> <li><a href="/wiki/Gambian_cuisine" title="Gambian cuisine">Gambian</a></li> <li><a href="/wiki/Georgian_cuisine" title="Georgian cuisine">Georgian</a></li> <li><a href="/wiki/German_cuisine" title="German cuisine">German</a></li> <li><a href="/wiki/Ghanaian_cuisine" title="Ghanaian cuisine">Ghanaian</a></li> <li><a href="/wiki/Greek_cuisine" title="Greek cuisine">Greek</a> <ul><li><a href="/wiki/Cretan_cuisine" title="Cretan cuisine">Cretan</a></li> <li><a href="/wiki/Epirotic_cuisine" title="Epirotic cuisine">Epirotic</a></li> <li><a href="/wiki/Greek_Macedonian_cuisine" title="Greek Macedonian cuisine">Greek Macedonian</a></li> <li><a href="/wiki/Cuisine_of_the_Ionian_Islands" title="Cuisine of the Ionian Islands">Heptanesean</a></li></ul></li> <li><a href="/wiki/Guatemalan_cuisine" title="Guatemalan cuisine">Guatemalan</a></li> <li><a href="/wiki/Guinea-Bissauan_cuisine" title="Guinea-Bissauan cuisine">Guinea-Bissauan</a></li> <li><a href="/wiki/Cuisine_of_Guinea" title="Cuisine of Guinea">Guinean</a></li> <li><a href="/wiki/Haitian_cuisine" title="Haitian cuisine">Haitian</a></li> <li><a href="/wiki/Honduran_cuisine" title="Honduran cuisine">Honduran</a></li> <li><a href="/wiki/Hungarian_cuisine" title="Hungarian cuisine">Hungarian</a></li> <li><a href="/wiki/Icelandic_cuisine" title="Icelandic cuisine">Icelandic</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian</a> <ul><li><a href="/wiki/Andhra_cuisine" title="Andhra cuisine">Andhra</a></li> <li><a href="/wiki/Arunachali_cuisine" title="Arunachali cuisine">Arunachali</a></li> <li><a href="/wiki/Assamese_cuisine" title="Assamese cuisine">Assamese</a></li> <li><a href="/wiki/Bengali_cuisine" title="Bengali cuisine">Bengali</a></li> <li><a href="/wiki/Bihari_cuisine" title="Bihari cuisine">Bihari</a></li> <li><a href="/wiki/Chhattisgarhi_cuisine" title="Chhattisgarhi cuisine">Chhattisgarhi</a></li> <li><a href="/wiki/Goan_cuisine" title="Goan cuisine">Goan</a></li> <li><a href="/wiki/Gujarati_cuisine" title="Gujarati cuisine">Gujarati</a></li> <li><a href="/wiki/Haryanvi_cuisine" class="mw-redirect" title="Haryanvi cuisine">Haryanvi</a></li> <li><a href="/wiki/Kashmiri_cuisine" title="Kashmiri cuisine">Kashmiri</a></li> <li><a href="/wiki/Jharkhandi_cuisine" title="Jharkhandi cuisine">Jharkhandi</a></li> <li><a href="/wiki/Karnataka_cuisine" title="Karnataka cuisine">Karnataka</a></li> <li><a href="/wiki/Kerala_cuisine" title="Kerala cuisine">Kerala</a></li> <li><a href="/wiki/Maharashtrian_cuisine" title="Maharashtrian cuisine">Maharashtrian</a></li> <li><a href="/wiki/Manipuri_cuisine" title="Manipuri cuisine">Manipuri</a></li> <li><a href="/wiki/Meghalayan_cuisine" title="Meghalayan cuisine">Meghalayan</a></li> <li><a href="/wiki/Mizo_cuisine" title="Mizo cuisine">Mizo</a></li> <li><a href="/wiki/Naga_cuisine" title="Naga cuisine">Naga</a></li> <li><a href="/wiki/Odia_cuisine" class="mw-redirect" title="Odia cuisine">Odia</a></li> <li><a href="/wiki/Punjabi_cuisine" title="Punjabi cuisine">Punjabi</a></li> <li><a href="/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani</a></li> <li><a href="/wiki/Sikkimese_cuisine" title="Sikkimese cuisine">Sikkimese</a></li> <li><a href="/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi</a></li> <li><a href="/wiki/Tamil_cuisine" title="Tamil cuisine">Tamil</a></li> <li><a href="/wiki/Telangana_cuisine" title="Telangana cuisine">Telangana</a></li> <li><a href="/wiki/Tripuri_cuisine" title="Tripuri cuisine">Tripuri</a></li> <li><a href="/wiki/Uttar_Pradesh_cuisine" title="Uttar Pradesh cuisine">Uttar Pradesh</a></li> <li><a href="/wiki/Uttarakhandi_cuisine" title="Uttarakhandi cuisine">Uttarakhandi</a></li></ul></li> <li><a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a> <ul><li><a href="/wiki/Acehnese_cuisine" title="Acehnese cuisine">Acehnese</a></li> <li><a href="/wiki/Balinese_cuisine" title="Balinese cuisine">Balinese</a></li> <li><a href="/wiki/Banjar_cuisine" title="Banjar cuisine">Banjar</a></li> <li><a href="/wiki/Batak_cuisine" title="Batak cuisine">Batak</a></li> <li><a href="/wiki/Betawi_cuisine" title="Betawi cuisine">Betawi</a></li> <li><a href="/wiki/Gorontalo_cuisine" class="mw-redirect" title="Gorontalo cuisine">Gorontalese</a></li> <li><a href="/wiki/Indo_cuisine" title="Indo cuisine">Indo</a></li> <li><a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese</a></li> <li><a href="/wiki/Madurese_cuisine" title="Madurese cuisine">Madurese</a></li> <li><a href="/wiki/Makassar_cuisine" title="Makassar cuisine">Makassar</a></li> <li><a href="/wiki/Minahasan_cuisine" title="Minahasan cuisine">Minahasan</a></li> <li><a href="/wiki/Padang_cuisine" title="Padang cuisine">Minangkabau</a></li> <li><a href="/wiki/Palembang_cuisine" title="Palembang cuisine">Palembangese</a></li> <li><a href="/wiki/Sundanese_cuisine" title="Sundanese cuisine">Sundanese</a></li></ul></li> <li><a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian</a></li> <li><a href="/wiki/Iraqi_cuisine" title="Iraqi cuisine">Iraqi</a></li> <li><a href="/wiki/Irish_cuisine" title="Irish cuisine">Irish</a></li> <li><a href="/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli</a></li> <li><a href="/wiki/Italian_cuisine" title="Italian cuisine">Italian</a> <ul><li><a href="/wiki/Cuisine_of_Abruzzo" title="Cuisine of Abruzzo">Abruzzese</a></li> <li><a href="/wiki/Apulian_cuisine" title="Apulian cuisine">Apulian</a></li> <li><a href="/wiki/Cuisine_of_Liguria" title="Cuisine of Liguria">Ligurian</a></li> <li><a href="/wiki/Lombard_cuisine" title="Lombard cuisine">Lombard</a></li> <li><a href="/wiki/Cuisine_of_Basilicata" title="Cuisine of Basilicata">Lucanian</a></li> <li><a href="/wiki/Neapolitan_cuisine" title="Neapolitan cuisine">Neapolitan</a></li> <li><a href="/wiki/Piedmontese_cuisine" title="Piedmontese cuisine">Piedmontese</a></li> <li><a href="/wiki/Roman_cuisine" title="Roman cuisine">Roman</a></li> <li><a href="/wiki/Cuisine_of_Sardinia" title="Cuisine of Sardinia">Sardinian</a></li> <li><a href="/wiki/Sicilian_cuisine" title="Sicilian cuisine">Sicilian</a></li> <li><a href="/wiki/Tuscan_food" title="Tuscan food">Tuscan</a></li> <li><a href="/wiki/Cuisine_of_Veneto" class="mw-redirect" title="Cuisine of Veneto">Venetian</a></li></ul></li> <li><a href="/wiki/Ivorian_cuisine" title="Ivorian cuisine">Ivorian</a></li> <li><a href="/wiki/Jamaican_cuisine" title="Jamaican cuisine">Jamaican</a></li> <li><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese</a> <ul><li><a href="/wiki/Okinawan_cuisine" title="Okinawan cuisine">Okinawan</a></li></ul></li> <li><a href="/wiki/Jordanian_cuisine" title="Jordanian cuisine">Jordanian</a></li> <li><a href="/wiki/Kazakh_cuisine" title="Kazakh cuisine">Kazakh</a></li> <li><a href="/wiki/Kenyan_cuisine" class="mw-redirect" title="Kenyan cuisine">Kenyan</a></li> <li><a href="/wiki/Korean_cuisine" title="Korean cuisine">Korean</a> <ul><li><a href="/wiki/North_Korean_cuisine" title="North Korean cuisine">North Korean</a></li> <li><a href="/wiki/South_Korean_cuisine" title="South Korean cuisine">South Korean</a></li></ul></li> <li><a href="/wiki/Kosovan_cuisine" class="mw-redirect" title="Kosovan cuisine">Kosovan</a></li> <li><a href="/wiki/Kuwaiti_cuisine" title="Kuwaiti cuisine">Kuwaiti</a></li> <li><a href="/wiki/Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyz</a></li> <li><a href="/wiki/Lao_cuisine" title="Lao cuisine">Lao</a></li> <li><a href="/wiki/Latvian_cuisine" title="Latvian cuisine">Latvian</a></li> <li><a href="/wiki/Lebanese_cuisine" title="Lebanese cuisine">Lebanese</a></li> <li><a href="/wiki/Cuisine_of_Lesotho" title="Cuisine of Lesotho">Lesotho</a></li> <li><a href="/wiki/Liberian_cuisine" title="Liberian cuisine">Liberian</a></li> <li><a href="/wiki/Libyan_cuisine" title="Libyan cuisine">Libyan</a></li> <li><a href="/wiki/Liechtenstein_cuisine" title="Liechtenstein cuisine">Liechtensteiner</a></li> <li><a href="/wiki/Lithuanian_cuisine" title="Lithuanian cuisine">Lithuanian</a></li> <li><a href="/wiki/Cuisine_of_Luxembourg" title="Cuisine of Luxembourg">Luxembourgish</a></li> <li><a href="/wiki/Macedonian_cuisine" title="Macedonian cuisine">Macedonian</a></li> <li><a href="/wiki/Malagasy_cuisine" title="Malagasy cuisine">Malagasy</a></li> <li><a href="/wiki/Malawian_cuisine" title="Malawian cuisine">Malawian</a></li> <li><a class="mw-selflink selflink">Malaysian</a> <ul><li><a href="/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabahan</a></li> <li><a href="/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawakian</a></li></ul></li> <li><a href="/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldivian</a></li> <li><a href="/wiki/Malian_cuisine" title="Malian cuisine">Malian</a></li> <li><a href="/wiki/Maltese_cuisine" title="Maltese cuisine">Maltese</a></li> <li><a href="/wiki/Marshallese_cuisine" title="Marshallese cuisine">Marshallese</a></li> <li><a href="/wiki/Mauritanian_cuisine" title="Mauritanian cuisine">Mauritanian</a></li> <li><a href="/wiki/Mauritian_cuisine" title="Mauritian cuisine">Mauritian</a></li> <li><a href="/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican</a></li> <li><a href="/wiki/Moldovan_cuisine" title="Moldovan cuisine">Moldovan</a></li> <li><a href="/wiki/Mon%C3%A9gasque_cuisine" title="Monégasque cuisine">Monégasque</a></li> <li><a href="/wiki/Mongolian_cuisine" title="Mongolian cuisine">Mongolian</a></li> <li><a href="/wiki/Montenegrin_cuisine" title="Montenegrin cuisine">Montenegrin</a></li> <li><a href="/wiki/Moroccan_cuisine" title="Moroccan cuisine">Moroccan</a></li> <li><a href="/wiki/Mozambican_cuisine" title="Mozambican cuisine">Mozambican</a></li> <li><a href="/wiki/Namibian_cuisine" title="Namibian cuisine">Namibian</a></li> <li><a href="/wiki/Nauruan_cuisine" title="Nauruan cuisine">Nauruan</a></li> <li><a href="/wiki/Nepalese_cuisine" title="Nepalese cuisine">Nepalese</a></li> <li><a href="/wiki/New_Zealand_cuisine" title="New Zealand cuisine">New Zealand</a></li> <li><a href="/wiki/Nicaraguan_cuisine" title="Nicaraguan cuisine">Nicaraguan</a></li> <li><a href="/wiki/Cuisine_of_Niger" title="Cuisine of Niger">Niger</a></li> <li><a href="/wiki/Nigerian_cuisine" title="Nigerian cuisine">Nigerian</a></li> <li><a href="/wiki/Niuean_cuisine" title="Niuean cuisine">Niuean</a></li> <li><a href="/wiki/Norwegian_cuisine" title="Norwegian cuisine">Norwegian</a></li> <li><a href="/wiki/Omani_cuisine" title="Omani cuisine">Omani</a></li> <li><a href="/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistani</a></li> <li><a href="/wiki/Palestinian_cuisine" title="Palestinian cuisine">Palestinian</a></li> <li><a href="/wiki/Panamanian_cuisine" title="Panamanian cuisine">Panamanian</a></li> <li><a href="/wiki/Papua_New_Guinean_cuisine" title="Papua New Guinean cuisine">Papua New Guinean</a></li> <li><a href="/wiki/Paraguayan_cuisine" title="Paraguayan cuisine">Paraguayan</a></li> <li><a href="/wiki/Peruvian_cuisine" title="Peruvian cuisine">Peruvian</a></li> <li><a href="/wiki/Polish_cuisine" title="Polish cuisine">Polish</a></li> <li><a href="/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a></li> <li><a href="/wiki/Qatari_cuisine" title="Qatari cuisine">Qatari</a></li> <li><a href="/wiki/Romanian_cuisine" title="Romanian cuisine">Romanian</a></li> <li><a href="/wiki/Russian_cuisine" title="Russian cuisine">Russian</a> <ul><li><a href="/wiki/Bashkir_cuisine" title="Bashkir cuisine">Bashkir</a></li> <li><a href="/wiki/Chechen_cuisine" title="Chechen cuisine">Chechen</a></li> <li><a href="/wiki/Circassian_cuisine" title="Circassian cuisine">Circassian</a></li> <li><a href="/wiki/Cossack_cuisine" title="Cossack cuisine">Cossack</a></li> <li><a href="/wiki/Komi_cuisine" title="Komi cuisine">Komi</a></li> <li><a href="/wiki/Mordovian_cuisine" title="Mordovian cuisine">Mordovian</a></li> <li><a href="/wiki/Sakha_cuisine" title="Sakha cuisine">Sakha</a></li> <li><a href="/wiki/Tatar_cuisine" title="Tatar cuisine">Tatar</a></li> <li><a href="/wiki/Udmurt_cuisine" title="Udmurt cuisine">Udmurt</a></li> <li><a href="/wiki/Yamal_cuisine" title="Yamal cuisine">Yamal</a></li></ul></li> <li><a href="/wiki/Rwandan_cuisine" title="Rwandan cuisine">Rwandan</a></li> <li><a href="/wiki/Saint_Lucian_cuisine" title="Saint Lucian cuisine">Saint Lucian</a></li> <li><a href="/wiki/Salvadoran_cuisine" title="Salvadoran cuisine">Salvadoran</a></li> <li><a href="/wiki/Sammarinese_cuisine" title="Sammarinese cuisine">Sammarinese</a></li> <li><a href="/wiki/Cuisine_of_S%C3%A3o_Tom%C3%A9_and_Pr%C3%ADncipe" title="Cuisine of São Tomé and Príncipe">São Tomé and Príncipe</a></li> <li><a href="/wiki/Saudi_Arabian_cuisine" title="Saudi Arabian cuisine">Saudi Arabian</a></li> <li><a href="/wiki/Senegalese_cuisine" title="Senegalese cuisine">Senegalese</a></li> <li><a href="/wiki/Serbian_cuisine" title="Serbian cuisine">Serbian</a></li> <li><a href="/wiki/Seychellois_cuisine" title="Seychellois cuisine">Seychellois</a></li> <li><a href="/wiki/Sierra_Leonean_cuisine" title="Sierra Leonean cuisine">Sierra Leonean</a></li> <li><a href="/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singaporean</a></li> <li><a href="/wiki/Slovak_cuisine" title="Slovak cuisine">Slovak</a></li> <li><a href="/wiki/Slovenian_cuisine" title="Slovenian cuisine">Slovenian</a></li> <li><a href="/wiki/Somali_cuisine" title="Somali cuisine">Somali</a></li> <li><a href="/wiki/South_African_cuisine" title="South African cuisine">South African</a></li> <li><a href="/wiki/Spanish_cuisine" title="Spanish cuisine">Spanish</a> <ul><li><a href="/wiki/Andalusian_cuisine" title="Andalusian cuisine">Andalusian</a></li> <li><a href="/wiki/Asturian_cuisine" title="Asturian cuisine">Asturian</a></li> <li><a href="/wiki/Balearic_cuisine" title="Balearic cuisine">Balearic</a></li> <li><a href="/wiki/Basque_cuisine" title="Basque cuisine">Basque</a></li> <li><a href="/wiki/Canarian_cuisine" title="Canarian cuisine">Canarian</a></li> <li><a href="/wiki/Cantabrian_cuisine" title="Cantabrian cuisine">Cantabrian</a></li> <li><a href="/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan</a></li> <li><a href="/wiki/Extremaduran_cuisine" title="Extremaduran cuisine">Extremaduran</a></li> <li><a href="/wiki/Galician_cuisine" title="Galician cuisine">Galician</a></li> <li><a href="/wiki/Manchego_cuisine" title="Manchego cuisine">Manchegan</a></li> <li><a href="/wiki/Valencian_cuisine" title="Valencian cuisine">Valencian</a></li></ul></li> <li><a href="/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lankan</a></li> <li><a href="/wiki/Sudanese_cuisine" title="Sudanese cuisine">Sudanese</a></li> <li><a href="/wiki/Cuisine_of_Eswatini" title="Cuisine of Eswatini">Swazi</a></li> <li><a href="/wiki/Swedish_cuisine" title="Swedish cuisine">Swedish</a></li> <li><a href="/wiki/Swiss_cuisine" title="Swiss cuisine">Swiss</a></li> <li><a href="/wiki/Syrian_cuisine" title="Syrian cuisine">Syrian</a></li> <li><a href="/wiki/Taiwanese_cuisine" title="Taiwanese cuisine">Taiwanese</a></li> <li><a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajik</a></li> <li><a href="/wiki/Tanzanian_cuisine" class="mw-redirect" title="Tanzanian cuisine">Tanzanian</a> <ul><li><a href="/wiki/Zanzibari_cuisine" title="Zanzibari cuisine">Zanzibari</a></li></ul></li> <li><a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai</a></li> <li><a href="/wiki/Togolese_cuisine" title="Togolese cuisine">Togolese</a></li> <li><a href="/wiki/Tunisian_cuisine" title="Tunisian cuisine">Tunisian</a></li> <li><a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkish</a></li> <li><a href="/wiki/Turkmen_cuisine" title="Turkmen cuisine">Turkmen</a></li> <li><a href="/wiki/Tuvaluan_cuisine" title="Tuvaluan cuisine">Tuvaluan</a></li> <li><a href="/wiki/Trinidad_and_Tobago_cuisine" title="Trinidad and Tobago cuisine">Trinidadian and Tobagonian</a></li> <li><a href="/wiki/Ugandan_cuisine" title="Ugandan cuisine">Ugandan</a></li> <li><a href="/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukrainian</a></li> <li><a href="/wiki/Uruguayan_cuisine" title="Uruguayan cuisine">Uruguayan</a></li> <li><a href="/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbek</a></li> <li><a href="/wiki/Vanuatuan_cuisine" title="Vanuatuan cuisine">Vanuatuan</a></li> <li><a href="/wiki/Venezuelan_cuisine" title="Venezuelan cuisine">Venezuelan</a></li> <li><a href="/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese</a></li> <li><a href="/wiki/Western_Saharan_cuisine" title="Western Saharan cuisine">Western Saharan</a></li> <li><a href="/wiki/Yemeni_cuisine" title="Yemeni cuisine">Yemeni</a></li> <li><a href="/wiki/Zambian_cuisine" title="Zambian cuisine">Zambian</a></li> <li><a href="/wiki/Zimbabwean_cuisine" class="mw-redirect" title="Zimbabwean cuisine">Zimbabwean</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethnic</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Soul_food" title="Soul food">African American</a></li> <li><a href="/wiki/Ainu_cuisine" title="Ainu cuisine">Ainu</a></li> <li><a href="/wiki/Arab_cuisine" title="Arab cuisine">Arab</a> <ul><li><a href="/wiki/Arab_Indonesian_cuisine" title="Arab Indonesian cuisine">Arab-Indonesian</a></li></ul></li> <li><a href="/wiki/Aromanian_cuisine" title="Aromanian cuisine">Aromanian</a></li> <li><a href="/wiki/Assyrian_cuisine" title="Assyrian cuisine">Assyrian</a></li> <li><a href="/wiki/Balochi_cuisine" title="Balochi cuisine">Balochi</a></li> <li><a href="/wiki/Berber_cuisine" title="Berber cuisine">Berber</a></li> <li><a href="/wiki/Buryat_cuisine" title="Buryat cuisine">Buryat</a></li> <li><a href="/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a> <ul><li><a href="/wiki/American_Chinese_cuisine" title="American Chinese cuisine">American</a></li> <li><a href="/wiki/Australian_Chinese_cuisine" title="Australian Chinese cuisine">Australian</a></li> <li><a href="/wiki/British_Chinese_cuisine" title="British Chinese cuisine">British</a></li> <li><a href="/wiki/Cambodian_Chinese_cuisine" title="Cambodian Chinese cuisine">Cambodian</a></li> <li><a href="/wiki/Canadian_Chinese_cuisine" title="Canadian Chinese cuisine">Canadian</a></li> <li><a href="/wiki/Filipino_Chinese_cuisine" title="Filipino Chinese cuisine">Filipino</a></li> <li><a href="/wiki/Indo-Chinese_cuisine" class="mw-redirect" title="Indo-Chinese cuisine">Indian</a></li> <li><a href="/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Indonesian</a></li> <li><a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Malaysian</a></li> <li><a href="/wiki/Pakistani_Chinese_cuisine" title="Pakistani Chinese cuisine">Pakistani</a></li> <li><a href="/wiki/Chifa" title="Chifa">Peruvian</a></li></ul></li> <li><a href="/wiki/Crimean_Tatar_cuisine" title="Crimean Tatar cuisine">Crimean Tatar</a></li> <li><a href="/wiki/Gagauz_cuisine" title="Gagauz cuisine">Gagauz</a></li> <li><a href="/wiki/Greek-American_cuisine" title="Greek-American cuisine">Greek-American</a></li> <li><a href="/wiki/Hazaragi_cuisine" class="mw-redirect" title="Hazaragi cuisine">Hazaragi</a></li> <li><a href="/wiki/Hmong_cuisine" title="Hmong cuisine">Hmong</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian</a> <ul><li><a href="/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">English</a></li> <li><a href="/wiki/Indian_Indonesian_cuisine" title="Indian Indonesian cuisine">Indonesian</a></li> <li><a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Malaysian</a></li> <li><a href="/wiki/North_Indian_cuisine" title="North Indian cuisine">North Indian</a></li> <li><a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South Indian</a></li></ul></li> <li><a href="/wiki/Indigenous_cuisine_of_the_Americas" title="Indigenous cuisine of the Americas">Indigenous American</a></li> <li><a href="/wiki/Bush_tucker" title="Bush tucker">Indigenous Australian</a></li> <li><a href="/wiki/Inuit_cuisine" title="Inuit cuisine">Inuit</a></li> <li><a href="/wiki/Italian-American_cuisine" title="Italian-American cuisine">Italian American</a></li> <li><a href="/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish</a> <ul><li><a href="/wiki/American_Jewish_cuisine" title="American Jewish cuisine">American</a></li> <li><a href="/wiki/Ashkenazi_Jewish_cuisine" title="Ashkenazi Jewish cuisine">Ashkenazi</a></li> <li><a href="/wiki/Bukharan_Jewish_cuisine" title="Bukharan Jewish cuisine">Bukharan</a></li> <li><a href="/wiki/Ethiopian_Jewish_cuisine" title="Ethiopian Jewish cuisine">Ethiopian</a></li> <li><a href="/wiki/Mizrahi_Jewish_cuisine" title="Mizrahi Jewish cuisine">Mizrahi</a></li> <li><a href="/wiki/Moroccan_Jewish_cuisine" title="Moroccan Jewish cuisine">Moroccan</a></li> <li><a href="/wiki/Sephardic_Jewish_cuisine" title="Sephardic Jewish cuisine">Sephardic</a></li> <li><a href="/wiki/Syrian_Jewish_cuisine" title="Syrian Jewish cuisine">Syrian</a></li></ul></li> <li><a href="/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdish</a></li> <li><a href="/wiki/Livonian_cuisine" title="Livonian cuisine">Livonian</a></li> <li><a href="/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Louisiana Creole</a></li> <li><a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay</a></li> <li><a href="/wiki/Ossetian_cuisine" title="Ossetian cuisine">Ossetian</a></li> <li><a href="/wiki/Parsi_cuisine" title="Parsi cuisine">Parsi</a></li> <li><a href="/wiki/Pashtun_cuisine" title="Pashtun cuisine">Pashtun</a></li> <li><a href="/wiki/Cuisine_of_the_Pennsylvania_Dutch" title="Cuisine of the Pennsylvania Dutch">Pennsylvania Dutch</a></li> <li><a href="/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></li> <li><a href="/wiki/Pontic_Greek_cuisine" title="Pontic Greek cuisine">Pontic Greek</a></li> <li><a href="/wiki/Romani_cuisine" title="Romani cuisine">Romani</a></li> <li><a href="/wiki/S%C3%A1mi_cuisine" title="Sámi cuisine">Sámi</a></li> <li><a href="/wiki/Tex-Mex" title="Tex-Mex">Tejano</a></li> <li><a href="/wiki/Transylvanian_Saxon_cuisine" title="Transylvanian Saxon cuisine">Transylvanian Saxon</a></li> <li><a href="/wiki/Yup%27ik_cuisine" class="mw-redirect" title="Yup'ik cuisine">Yup'ik</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Religious</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Buddhist_cuisine" title="Buddhist cuisine">Buddhist</a></li> <li><a href="/wiki/Christian_dietary_laws" title="Christian dietary laws">Christian</a> <ul><li><a href="/wiki/Goan_Catholic_cuisine" title="Goan Catholic cuisine">Goan Catholic</a></li> <li><a href="/wiki/Mangalorean_Catholic_cuisine" title="Mangalorean Catholic cuisine">Mangalorean Catholic</a></li> <li><a href="/wiki/Mennonite_cuisine" title="Mennonite cuisine">Mennonite</a></li></ul></li> <li><a href="/wiki/Diet_in_Hinduism" title="Diet in Hinduism">Hindu</a></li> <li><a href="/wiki/Islamic_dietary_laws" title="Islamic dietary laws">Islamic</a> <ul><li><a href="/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese</a></li></ul></li> <li><a href="/wiki/Ital" title="Ital">Ital</a></li> <li><a href="/wiki/Jain_vegetarianism" title="Jain vegetarianism">Jain</a></li> <li><a href="/wiki/Kashrut" title="Kashrut">Kashrut</a> <ul><li><a href="/wiki/Kosher_food" class="mw-redirect" title="Kosher food">Kosher food</a></li></ul></li> <li><a href="/wiki/Ritual_slaughter" title="Ritual slaughter">Ritual slaughter</a></li> <li><a href="/wiki/Diet_in_Sikhism" title="Diet in Sikhism">Sikh</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_historical_cuisines" title="List of historical cuisines">Historical</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ancient_Egyptian_cuisine" title="Ancient Egyptian cuisine">Ancient Egyptian</a></li> <li><a href="/wiki/Ancient_Greek_cuisine" title="Ancient Greek cuisine">Ancient Greek</a></li> <li><a href="/wiki/Ancient_Israelite_cuisine" title="Ancient Israelite cuisine">Ancient Israelite</a></li> <li><a href="/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">Ancient Roman</a></li> <li><a href="/wiki/Cuisine_of_Antebellum_America" title="Cuisine of Antebellum America">Antebellum America</a></li> <li><a href="/wiki/Aztec_cuisine" title="Aztec cuisine">Aztec</a></li> <li><a href="/wiki/Byzantine_cuisine" title="Byzantine cuisine">Byzantine</a></li> <li><a href="/wiki/Early_modern_European_cuisine" title="Early modern European cuisine">Early modern European</a></li> <li><a href="/wiki/History_of_Argentine_cuisine" title="History of Argentine cuisine">Historical Argentine</a></li> <li><a href="/wiki/History_of_Chinese_cuisine" title="History of Chinese cuisine">Historical Chinese</a></li> <li><a href="/wiki/History_of_Indian_cuisine" title="History of Indian cuisine">Historical Indian subcontinent</a></li> <li><a href="/wiki/History_of_Japanese_cuisine" title="History of Japanese cuisine">Historical Japanese</a></li> <li><a href="/wiki/Origins_of_North_Indian_and_Pakistani_foods" title="Origins of North Indian and Pakistani foods">Historical North Indian and Pakistani</a></li> <li><a href="/wiki/History_of_agriculture" title="History of agriculture">History of agriculture</a></li> <li><a href="/wiki/History_of_alcoholic_drinks" title="History of alcoholic drinks">History of alcoholic drinks</a></li> <li><a href="/wiki/History_of_bread" title="History of bread">History of bread</a></li> <li><a href="/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li> <li><a href="/wiki/History_of_vegetarianism" title="History of vegetarianism">History of vegetarianism</a></li> <li><a href="/wiki/Hittite_cuisine" title="Hittite cuisine">Hittite</a></li> <li><a href="/wiki/Inca_cuisine" title="Inca cuisine">Inca</a></li> <li><a href="/wiki/Ancient_Maya_cuisine" title="Ancient Maya cuisine">Mayan</a></li> <li><a href="/wiki/Muisca_cuisine" title="Muisca cuisine">Muisca</a></li> <li><a href="/wiki/Mughlai_cuisine" title="Mughlai cuisine">Mughal</a></li> <li><a href="/wiki/Medieval_cuisine" title="Medieval cuisine">Medieval</a></li> <li><a href="/wiki/Ottoman_cuisine" title="Ottoman cuisine">Ottoman</a></li> <li><a href="/wiki/Peasant_foods" title="Peasant foods">Peasant</a></li> <li><a href="/wiki/Native_cuisine_of_Hawaii" title="Native cuisine of Hawaii">Pre-contact Hawaiian</a></li> <li><a href="/wiki/Korean_royal_court_cuisine" title="Korean royal court cuisine">Korean royal court</a></li> <li><a href="/wiki/Food_and_the_Scottish_royal_household" title="Food and the Scottish royal household">Scottish royal household</a></li> <li><a href="/wiki/Soviet_cuisine" title="Soviet cuisine">Soviet</a></li> <li><a href="/wiki/Cuisine_of_the_Thirteen_Colonies" title="Cuisine of the Thirteen Colonies">Thirteen Colonies</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Styles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cuisine_classique" class="mw-redirect" title="Cuisine classique">Classique</a></li> <li><a href="/wiki/Fast_food" title="Fast food">Fast food</a></li> <li><a href="/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion</a> <ul><li><a href="/wiki/New_American_cuisine" title="New American cuisine">New American</a></li> <li><a href="/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></li></ul></li> <li><a href="/wiki/Haute_cuisine" title="Haute cuisine">Haute</a></li> <li><a href="/wiki/Molecular_gastronomy" title="Molecular gastronomy">Molecular gastronomy</a></li> <li><a href="/wiki/Note_by_Note_cuisine" title="Note by Note cuisine">Note by Note</a></li> <li><a href="/wiki/Nouvelle_cuisine" title="Nouvelle cuisine">Nouvelle</a></li> <li><a href="/wiki/Vegetarian_cuisine" title="Vegetarian cuisine">Vegetarian</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cuisines" title="List of cuisines">List of cuisines</a></li> <li><a href="/wiki/List_of_historical_cuisines" title="List of historical cuisines">List of historical cuisines</a></li> <li><a href="/wiki/Lists_of_foods" title="Lists of foods">Lists of foods</a> <ul><li><a href="/wiki/Lists_of_prepared_foods" title="Lists of prepared foods">Prepared</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cookbook" title="Cookbook">Cookbook</a></li> <li><a href="/wiki/Cooking" title="Cooking">Cooking</a></li> <li><a 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srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Outline"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/10px-Global_thinking.svg.png" decoding="async" width="10" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/15px-Global_thinking.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/21px-Global_thinking.svg.png 2x" data-file-width="130" data-file-height="200" /></span></span> <a href="/wiki/Outline_of_cuisines" title="Outline of cuisines">Outline</a></li></ul> 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