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
Malays (ethnic group)
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Malays are an Austronesian ethnoreligious group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations. These locations are today part of the countries of Malaysia, Indonesia, the southern part of Thailand, Singapore and Brunei Darussalam.
A Malay couple in traditional attire after their akad nikah (marriage solemnisation) ceremony. The groom is wearing a baju melayu paired with songkok and songket, while the bride wears baju kurung with a tudong.
Muaro Jambi Temple Compounds in Jambi, historically linked to the pre-Islamic Melayu Kingdom. The Melayu-Srivijayans were known to construct complex building system in its capital, major cities and important urban centres.
Bukit Seguntang in Palembang. According to Sejarah Melayu, the hill recorded the advent of Sang Sapurba, a legendary progenitor for various Malay royal houses in Sumatra, Malay Peninsula and Borneo.
Portuguese watercolour of Malayan people of Malacca, circa 1540, featured in the Códice Casanatense