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Malay cuisine is the ethnic Malays' cuisine in Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern). Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their ''Nasi dagang'', ''Nasi kerabu'' and ''Keropok lekor'', Negeri Sembilan for its lemak-based dishes, Pahang and Perak for their ''gulai tempoyak'', Kedah for its northern-style ''Asam laksa'', Malacca for its spicy ''Asam Pedas'', Riau for their ''ikan patin'' (Pangasius fish) dishes; ''Gulai ikan patin'' and ''Asam Pedas ikan patin'', Melayu Deli of Medan North Sumatra for their ''Nasi goreng teri Medan'' (Medan anchovy fried rice) and ''Gulai Ketam'' (gulai crab)〔(Gulai Ketam )〕 and Brunei for its unique ''Ambuyat'' dish. The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. Coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is ''belacan'' (shrimp paste), which is used as a base for ''sambal'', a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils. It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when Malacca Sultanate became the important trade centre in the Malay archipelago. The most important legacy of Malacca derived from its involvement in the spice trade, its openness to the ingredients and culinary techniques introduced by foreigners notably the Arabs, Persians, Chinese and Indians and its cultivation of a rich eclectic gastronomy. Malacca was also a catalyst for the development of two other rich and unique culinary cultures which are the fusion of Malay with Chinese and European traditions, cuisines respectively known as Nyonya and Eurasian. In the centuries before and after Malacca, there were other non Malay groups from Bugis, Javanese to Minangkabau who were absorbed into Malay society at different times, aided by similarity in lifestyle and common religion, and had varying degrees of influence on Malay food. Nasi lemak, rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia's national dish. Another example is Ketupat or ''nasi himpit'', glutinous compressed rice cooked in palm leafes, is popular especially during ''Hari Raya'' or Eid ul-Fitr. Various meats and vegetables could be made into Gulai or Kari, a type of curry dish with variations of spices mixtures that clearly display Indian influence already adopted by Malay people since ancient times. Since most Malays are Muslims, Malay cuisine rigorously observes the Islamic halal dietary law. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Pork and any non-halal meats, also alcohol is prohibited and absent from Malay daily diet. Laksa, a hybrid of Malay and Peranakan Chinese cuisine is also a popular dish. Malay cuisine also adopted some their neighbours' cuisine traditions, such as rendang adopted from Minangkabau in Sumatra, and satays from Java. However, the Malays have developed distinctive tastes and recipes. ==Dishes== * Apam balik - also called ''terang bulan'' or ''martabak manis'' in Indonesia, it is a bread like puff with sugar, corn, and coarse nut in the middle. * Ayam percik - grilled chicken with spicy sauce. * Ayam goreng kunyit - deep fried chicken, marinated in a base of turmeric and other seasonings. * Gulai - a type of soupy curry-like dishes that could be made from various ingredients; meats, fish or vegetables. A popular one is ''gulai kambing'' (goat or mutton gulai) and ''Gulai Ayam'' (chicken gulai). ''Gulai ketam'' (crab gulai) is a speciality of Malay Deli, Medan, North Sumatra. * Kari - the Malay adaptation of curry dishes. Just like ''gulai'', it could be made from various ingredients; meats or vegetables. A popular one is ''kari ayam'' (chicken curry). * Ikan bakar - grilled/barbecued fish with either chilli, ''kunyit'' (turmeric) or other spice based sauce. * Ikan pari - barbecued stingray * Ikan patin - large catfish cooked in various ways such as ''gulai'' and ''asam pedas'', a speciality of Riau and Sumatra * Ikan asam pedas - A sour stew of fish (usually mackerel), tamarind, chili, tomatoes, okra and Vietnamese coriander ''(daun kesum)''. * Kangkung belacan is water spinach wok-fried in shrimp paste ''(belacan)'' and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans. * Keropok lekor, a speciality of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce. * Lemang - glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves. * Mee rebus - a famous noodle dish which consists of mee (noodle, salt and egg) served with a tangy, spicy and sweet potato-based sauce. It is sometimes also called ''mee Jawa'', perhaps as a nod to its Javanese origins. * Nasi lemak - rice steamed with coconut milk * Nasi berlauk - plain rice served with different variety of dishes * Nasi dagang - the ''Nasi Lemak'' of east coast Peninsula Malaysia, found mostly in the states of Terengganu and Kelantan. * Nasi kerabu - a type of rice which is blue in colour (dyed by ''Clitoria ternatea'' flowers), originated in Kelantan. * Nasi minyak - rice flavoured with whole dried spices and ghee, usually served with rendang. As the name implies, it is on the buttery and rich side (''minyak'' means oil). A variation of nasi minyak dyed in multiple shades of colour is called ''nasi hujan panas''. * Nasi paprik - originated from southern Thailand, rice with ''lauk'', typically chicken. * Nasi goreng - fried rice. Nasi goreng kampung is a typical variant, traditionally flavoured with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it. ''Nasi goreng teri Medan'' (Medan anchovy fried rice), is a Malay Deli speciality of North Sumatra. * Pekasam - the Malay term for fermented food. In Malay cookery, ''pekasam'' usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of ''asam gelugur''. Making ''pekasam'' is a tradition in the northern states of Peninsular Malaysia, as well its East Coast. Chenderoh Lake in the state of Perak is a hub for freshwater fishing as well as the production of ''pekasam''.〔(【引用サイトリンク】title=Pekasam )〕 * Satay - Satay were originally from Java and Sumatra in Indonesia, and distributed widely across the Malay Archipelago. It is widely popular and common within Indonesian cuisine with rich variations and recipes. Malay chicken satay closely resembles Madura satay with rich peanut sauce. In Malaysia, the most popular variant are Kajang satay. * Soto - The most popular is ''soto ayam'', chicken soup with rice vermicelli and ''ketupat'', it clearly shows Indonesian cuisine influences. * Pulut - Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is widely used during the Raya festive seasons as traditional food. * * Ketupat - a type of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ''ketupat'' its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay or ''gado-gado''. ''Ketupat'' is also traditionally served by Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). * Rendang - a spicy meat stew originating from the Minangkabau ethnic group of Indonesia, and adopted by Malay throughout archipelago. Rendang is traditionally prepared by the Malay community during festive occasions. * Roti jala - The name is derived from the Malay word ''roti'' ("bread") and ''jala'' ("net"). A special ladle with a five-hole perforation used to make the bread looks like a fish net. It is usually eaten as an accompaniment to a curried dish, or served as a sweet with ''serawa''. ''Serawa'' is made from a mixture of boiled coconut milk, brown sugar and pandan leaves. * Sambal belacan - sambal a common condiment in Indonesian cuisine as well as Malaysian cuisine. It is made with chilies, shallots, garlic, stewed tomatoes, tamarind paste, coconut sugar, salt and belacan (shrimp paste). * Sambal sotong - squid are cooked in a sambal-based sauce, made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan. * Sayur lodeh - a stew of vegetables cooked in a lightly spiced coconut milk gravy. * Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots and fresh cilantro. * Tempoyak - a popular Malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillies and other dishes. * Ulam - a traditional salad of undressed herbs, greens and vegetables which may be cooked or uncooked. An ulam spread may include items such as banana blossoms, cucumber, winged beans, ''pegaga'' leaves, petai, and yardlong beans. Ulam is typically eaten with a pungent dipping sauce like sambal belacan. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Malay cuisine」の詳細全文を読む スポンサード リンク
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