Malay cuisine
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Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi lemak: a versatile fragrant coconut rice dish served with various accompaniments, e.g. eggs (either done sunny side up or boiled), sambal sotong, rendang, ayam goreng, etc. It is the most defining feature of a Malay-style breakfast.
Tempoyak ikan patin, pangasius fish in fermented durian sauce
Ambuyat, national dish of Brunei
Otak-otak in banana leaf
Malacca Sultanate
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The Malacca Sultanate was a Malay sultanate based in the modern-day state of Malacca, Malaysia. Conventional historical thesis marks c. 1400 as the founding year of the sultanate by King of Singapura, Parameswara, also known as Iskandar Shah, although earlier dates for its founding have been proposed. At the height of the sultanate's power in the 15th century, its capital grew into one of the most important transshipment ports of its time, with territory covering much of the Malay Peninsula, the Riau Islands and a significant portion of the northern coast of Sumatra in present-day Indonesia.
A memorial rock for the disembarkation point of Admiral Zheng He in 1405.
Reconstruction of the port of Melaka after its foundation, from Malacca Maritime Museum
Melaka Sultanate during the reign of Sultan Alauddin Riayat Shah (1477–1488) by Maembong Ayoh
The replica of Malacca Sultanate's palace which was built from information and data obtained from the Malay Annals. This historical document had references to the construction and the architecture of palaces during the era of Sultan Mansur Shah, who ruled from 1458 to 1477.