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About Singapore Malaysia

MALAY CUISINE

Malay cuisine combines Indonesian and Thai flavors, blending ginger, turmeric, chiles, lemongrass, and dried shrimp paste to make unique curries. Heavy on coconut milk and peanuts, Malay food can at times be on the sweet side. The most popular Malay curries are rendank a dry, dark, and heavy coconut-based curry served over meat; sambal, a red and spicy chile sauce; and sambal belacan, a condiment of fresh chiles, dried shrimp paste, and lime juice.

The ultimate Malay dish in Singapore is satay, sweet barbecued meat kabobs dipped in chile peanut sauce. Another popular dish is roti john, minced mutton and onion in French bread that's dipped in egg and fried. Nasi lemakcoconut rice surrounded by an assortment of fried anchovies, peanuts, prawns, egg, and sambal-is primarily a breakfast dish, but can be eaten anytime.

Peranakan cuisine came out of the Straits-born Chinese community and combines such mainland Chinese ingredients as noodles and oyster sauces with local Malay flavors of coconut milk and peanuts. Laksa lemak is a great example of the combination, mixing Chincse rice flour noodles into a soup of Malay-style spicy coconut cream with chunks of seafood and tofu. And otak otak is all the rage. It's toasted mashed fish with coconut milk and chile, wrapped in a banana leaf and grilled over flames.
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