MALAY CUISINE
The culinary fare of the Malay community orginates from a diverse historical heritage. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China creating culinary legacy that is both distinct and exotic. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
The culinary fare of the Malay community orginates from a diverse historical heritage. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China creating culinary legacy that is both distinct and exotic. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Malay cuisine uses fresh aromatic herbs and roots, some familiar such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Fresh and dried chilies are used, normally ground into a sambal or chili paste adding hotness to the dishes. There are less commonly known herbs and roots used that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit hidup [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave].
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