Malay cuisine

Common card · No. 389321

Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو‎‎) is the traditional food of the Malays. The main characteristic of traditional Malay cuisine is the generous use of spices: particularly a main combination of cinnamon, clove, star anise and cardamom known as the "four siblings" (empat beradik); lemongrass and galangal is also plentiful. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is belacan (prawn paste), used as a base for sambal, a rich sauce or condiment made from mixing with chilli peppers, onions and garlic. Nearly every Malay meal is served with a staple of rice, as is in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant to be shared among the diners; each dish is provided with a spoon, and each diner spoons the dishes of their choosing onto their...

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