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 the Cocos
Nasi lemak is a versatile, fragrant coconut rice dish served with various accompaniments, such as eggs (sunny side up or boiled), sambal sotong, rendang, or ayam goreng. 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
Singaporean cuisine
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Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
A hawker centre in Smith Street, Singapore. Eating in a hawker centre is part of the prevalent culinary culture of Singaporean people.
Chinese soup travelling street hawker in Singapore circa 1880.
Fish head curry
Kaya toast