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	Cuisine of Malaysia - Wikipedia, the free encyclopedia
		The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia.
		Basically, having a Malay meal consists of a one-time serving of rice and various types of dishes served in bowls and plates (as opposed to course-by-course meal favoured by Western and formal Chinese dining).
		Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India.
	en.wikipedia.org /wiki/Cuisine_of_Malaysia (3171 words)

	Peranakan - Wikipedia, the free encyclopedia
		In the 15th century, the city states of the Malay Peninsula often paid tribute to various kingdoms such as the kingdoms of China and Siam.
		In fact the term "Baba" is an honorific term in Malay; probably derived from Hindi/Sanskrit [Baba: literally means grandfather or father, and is used as a term of reverence and affection for an elderly gentleman].
		For instance, from their Malay influence, a unique "Nyonya" cuisine has developed using the spices of Malay cuisine (examples are Chicken Kapitan, a dry chicken curry, and Inchi Kabin, a Nyonya version of fried chicken).
	en.wikipedia.org /wiki/Nyonya (1117 words)

	Malay Food on MalaysianFood.net
		The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area.
		Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry.
		Malay desserts are quite exceptional, using ingredients such as Santan [coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine].
	www.malaysianfood.net /Malayfood.html (3278 words)

	Malaysian Food Guide
		Malay dishes are mostly hot and spicy - in the belief that hot curry eaten on a hot day helps cool the body.
		Though soups are not usually a must-have in a Malay meal, the Sup Kambing (mutton soup) is a regional delicacy.
		A favorite noodle dish of Malay cuisine is Laksa and is served in a tangy fish gravy-like soup.
	www.targetwoman.com /articles/malaysian-food.html (1334 words)

	Malaysian food, the basics of food in Malaysia: Indian, Muslim and Chinese food.
		The staple food of the Malays is rice, boiled to a white fluffy texture.
		As the most Malays (not all Malaysians are Malay!) are Muslim, pork or any food that comes from a pig is never used in Malay cuisine.
		Malay food derives its flavor from the liberal use of spices and local ingredients.
	www.pulau-pangkor.com /Malaysian-food.html (1433 words)

	Malaysian Cuisine - Wokme Asian Cooking Guide
		Malaysia is a land of many flavors, spices, and tastes it cuisine comprises of three main groups namely Malay, Chinese and Indian.
		Malay cuisine is mainly rich and spicy arising from a great use of spices.
		Kelantanese cuisine, is similar to Thai cuisine for example, it has a sweet taste due to liberal use of coconut milk and sugar.
	www.wokme.com /cuisines/malaysian.htm (345 words)

	Malay food
		Malay cuisine is the link between Indonesia, to the west and south, an Thailand to the north.
		Malay food also tends to be slightly sweet with the addition of palm sugar or white sugar, while juice form the sour fruity tamarind adds tang and subtlety.
		In Singapore, the highlight of Malay cuisine is Satay, thought by some to have been derived from the Arab ‘kebah’ but with a character all its own.
	www.roguery.com /asia/food/malay_food.htm (444 words)

	CPAmedia.com: The Malay Kitchen
		In a Malay kampung are no pigs and no dogs-if such animals are visible, then the house belongs to non-Muslims, generally Chinese or, in the north of the country, Thai Buddhists.
		The Malays of Peninsular Malaysia and Singapore are overwhelmingly Muslim, and adhere closely to Islamic dietary laws.
		According to Malay afficionados: 'It is a terrible thing if a person lives his life without knowing love, and an equally terrible thing to live a life without tasting durian'.
	www.cpamedia.com /food/malay_kitchen (2236 words)

	Malaysian and Singaporean cuisine - Wikitravel
		The most identifiable cuisine in the region is Peranakan or Nonya cuisine, born from the mixed Malay and Chinese communities of what were once the British colonies of the Straits Settlements (modern-day Singapore, Penang and Malacca).
		Characterized by heavy use of spices, most Malay dishes are curries, stews or dips of one kind or another and nasi padang restaurants, offering a wide variety of these to ladle onto your rice, are very popular.
		Malay desserts, especially the sweet pastries and jellies (kuih) made largely from coconut and palm sugar (gula melaka), bear a distinct resemblance to those of Thailand.
	wikitravel.org /en/Malaysian_and_Singaporean_cuisine (1575 words)

	Singapore: Tanglin Tour Agency
		Like the Chinese cuisine, rice is also the staple food, which acts as a "neutralizer" for the spicy cuisine.
		Southern Indian cuisine is also distinctive in its use of curry leaves and mustard seed.
		One of the highlights of northern Indian cuisine is food that is baked in a tandoori or clay oven.
	www.freewebs.com /tanglin_tour/foodbeverages.htm (1581 words)

	Asian Recipes, Asian Recipe, Asian Cooking, Asian Food, Malaysian Recipes, Malay Recipes, Indian Recipes, India ...
		Malay type curries are light and mild, often flavoured with tumeric or spice mixture (korma) giving a refreshing difference to other chill curries.
		For South Indian cuisine, banana leaves are often used as plates where rice is served in the center, followed by various curries and accompaniments around it.
		Native to India and Southeast Asia, the fruit is a small capsule with 8 to 16 brown seeds; the seeds are used as a spice.
	www.geocities.com /Tokyo/Market/7773/malaysia.html (737 words)

	Singapore : Restaurants : Local Cuisine \| Frommers.com
		Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moi), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg.
		Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce.
		The most popular Malay curries are rendang, a dry, dark, and heavy coconut-based curry served over meat; sambal, a red and spicy chili sauce; and sambal belacan, a condiment of fresh chilies, dried shrimp paste, and lime juice.
	www.frommers.com /destinations/singapore/0077024034.html (1856 words)

	Safari Search \| African Cuisine.
		This variety is very much apparent in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking practices.
		Cuisine of South Africa and the neighbouring countries is occasionally referred to as rainbow cuisine and so it is. Cuisine of South Africa and the countries nearby are one big pot of different cuisines, having influences of several immigrants which include Indians and Malaya, as also the Europeans.
		The Malay influence has brought spicy curries, chutneys, and pickled fish and curry-marinated pork or lamb kebabs, and variety of fish stews.
	www.e-gnu.com /search/cuisine.html (380 words)

	Shukri Abrahams Caterers cc. \| The Catering Professionals \| Cape Malay cuisine (Site not responding. Last check: 2007-10-13)
		Although it is predominately Indonesian in origin, Malay cooking has been largely influenced by Indian cuisine hence the curries, rotis and samoosas.
		The name Cape Malay is perhaps something of a misnomer as it refers to followers of the Islamic faith, whose forefathers were brought to the Cape as slaves from the Indonesian island of Java, over 300 years ago.
		In the 17th century, Malay cooks were very much sought after in the predominantly Dutch homes and soon learned how to prepare solid Dutch fare such as melktert, but added their own embellishment of grated nutmeg or cinnamon.
	www.shukri.co.za /content/en/malayfood.htm (269 words)

	Singapore Food - Foods in Singapore >> All Singapore Hotels
		The main difference between northern and southern Indian cuisine is that northern food is less spicy and more subtly spiced than the southern counterpart.
		Malay dishes does use a variety of spices to give it its characteristically piquant, spicy flavor.
		Generally, Malay desserts and cakes are very rich in coconut milk and are great for those with a sweet tooth.
	www.all-singaporehotels.com /food_singapore.htm (1389 words)

	Pilot Guides.com:Malaysian food guide
		Traditional Malay cuisine is a melting pot of a variety of neighbouring influences, but the overriding feature is spicy, flavourful dishes that incorporate a variety of fresh herbs and seasonings, pounded with dried spices to create concentrated pastes.
		Nyonya is a distinct form of Malaysian cuisine that evolved with descendants of the intermarriages of Chinese immigrants with the local population in Melaka over 400 years ago.
		Nyonya cuisine focuses on the blending of tangy, aromatic spices, and therefore tends to require a great deal of preparation, but the results are well worth it.
	www.pilotguides.com /destination_guide/asia/malaysia/malaysian_food.php (856 words)

	Malay Cuisine
		Many of the spices and ingredients essential in Malay cooking were introduced by Indians and Arabs...spices such as pepper,
		Malay food also varies quite significantly across the country.
		Malay curries are delicately flavoured with various herbs and leaves – serai or lemon grass, lengkuas or galangal,
	juliah.morres.de /malay.htm (98 words)

	I love Cape Town!: In Cape Town, a culinary sea change (Site not responding. Last check: 2007-10-13)
		Exposure to global cuisines and an abundance of fresh produce are turning the city into a bastion of fine dining.
		CAPE MALAY is a Western Cape specialty, a cuisine dating to the 17th century.
		AT the forefront of the Pan-African cuisine trend is Moyo, a funky-chic extravaganza of food and entertainment that pulses from beneath a massive Bedouin tent.
	www.talkingtourism.co.za /archives/2005/12/in_cape_town_a.html (1948 words)

	Epinions.com - A real melting pot in your wok
		The cuisine is a blend of Malay, Chinese and Indian cuisine with a strong emphasis on taste.
		To understand Malaysian cuisine, it is important to understand the ethnic composition of the country.
		In general, Malaysian cuisine is a blend of three types of cuisine - Chinese, Malay and Indian.
	www.epinions.com /content_834510980 (674 words)

	Malaysia Local Delicacy (Site not responding. Last check: 2007-10-13)
		Generally, Malay and Indian cooking is spicier whereas Chinese food is milder on the palate.
		A Malay delicacy not to be missed is Lemang or glutinous rice cooked in bamboo and eaten with Rendang spice-blended meats.
		A Malay and Chinese variety is the Rojak Buah, or local fruit salad.
	www.etourz.com /delicacy.htm (634 words)

	South African Arts & Culture: Food (2)
		Malay slaves began to reach the Cape towards the end of the 17th century.
		And pickled fish is one of the highlights of the boerekos culinary scene - another standby of Cape Malay cuisine.
		This is a perennial favourite serving Cape Malay and boerekos dishes.
	www.chico.mweb.co.za /mg/saarts/cult-food2.htm (735 words)

	Tours2Malaysia - Malaysia in an exclusive private tour
		Indeed, Malay cuisine reflects the multi racial aspects of Malaysia.
		In Malay cuisine, fresh aromatic herbs and roots are used, such as lemongrass, ginger, garlic, shallots and fresh chillies to add hotness to dishes.
		Fresh tropical fruits and succulent Malay seafood are featured ingredients, and coconut milk is ubiquitous in Malaysia, imparting a delicious smoothness to curries and other dishes.
	www.tours2malaysia.com /cuisine.html (277 words)

	Malay Makan
		The Malay cuisine found in Singapore is a blend of traditional dishes from Peninsular Malaysia, our neighbour, and also Sumatra and Java.
		One of the restrictions of Malay cooking is that pork cannot be used, as Malays are Muslims.
		Coconut is a key factor in the Malay cuisine.
	members.tripod.com /makanmakan/malay.html (289 words)

	Travel Tips in Singapore
		Peking cuisine is the only regional Chinese cuisine that features mutton, generally in mutton soups and stews.
		This particular cuisine is well noted for its strong flavors and reliance on hot chilies.
		Korean and Vietnamese cuisine have also become quite popular and can be found in a number of shopping complexes.
	www.southtravels.com /asia/singapore/food.html (2270 words)

	The Cuisine of South Africa
		The "Rainbow National" golf tour also produces "Rainbow Cuisine," a fascinating potpourri of fresh fruits, vegetables and seafood prepared in the Mediterranean style, along with classic stews and meat dishes in the European tradition, and a spicy mélange of African and Indian dishes.
		Among the most flavorful cuisines in the country is Cape Malay, characterized by a delicious blend of styles and spices brought to South Africa by the Indonesian and Bengalese slaves of the Dutch settlers in the 1600s.
		Over the centuries it evolved into what today is known as Cape Malay Cuisine, introducing travelers to 300 years of culinary heritage through their taste buds.
	www.theculturedtraveler.com /Archives/Jun2003/Print/Cape_WineLand.htm (1111 words)

	Exotic Cuisines of Malaysia (Site not responding. Last check: 2007-10-13)
		Primarily consisting of Malay, Chinese and Indian food, it also has its hybrids derived from cross cultural influences such as Mamak (Indian-Muslim) and Nyonya (the Malay-Chinese mix).
		A dish with the same name also exists in different location but that doesn’t mean it’s the same as its of a different flavor and the 'Chinese Rojak’ is quite different from the 'Indian Rojak’.
		There a re a number of restaurants in most major cities that serves a delectable choice of cuisine such as in the eight or nine course meal that features exotic dishes of Shark’s Fin Soup’, Monk Jumps over the Wall’ and Peking Duck’.
	www.abcmalaysia.com /tour_malaysia/cuis.htm (585 words)

	The Best of Malaysian Cuisine -- ThingsAsian Article
		From the three main ethnic dishes, there are also other cuisines that have evolved from the meeting of the three cultures.
		For starters, Malay cuisine is mainly rich and spicy arising from the usage of spices and wet spice mixture such as rempah and santan (coconut milk).
		Southern Indian cuisine tends to be spicier than the Northern ones whilst their Moghul counterpart slants towards heavy use of cream, meat-based dishes and naan breads.
	www.thingsasian.com /goto_article/article.1184.html (1122 words)

	Fall 2003
		Inspired by the return to regional cuisine worldwide, a new breed of younger chefs is going beyond the traditional boundaries of South African cuisine and drawing on the cosmopolitan culinary influences of the global village.
		Her recipes showcase Cape Malay specialities such as smoersnoek (a pate made from the meaty local fish), frikkadels with tomatie smoer (spicy meatballs in tomato paste), and a wide range of boboties and bredies (spicy stews and casseroles).
		Our food is inspired by a time of change … fusions that bring us happily to the new century.” Her signature dishes combine panfried springbok fillet with pawpaw and vanilla jam and rare ostrich served with salsa, best paired with a savoury, peppery Shiraz or an exotic new-world Pinot Noir from the Cape.
	www.wosa.co.za /USA/newsletter/fal2003/plate.html (1307 words)

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