Malay Food

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighbouring countries, such as Indonesia, India, Thailand  the Middle East, and China. Malay food is often described as spicy and flavourful as it utilizes a melting pot of spices and herbs.
Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Popular Malay dishes include Nasi Dagang

The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.

The other most famous dishes that derived from rice is Nasi Kerabu

Nasi Kerabu literally means "rice salad". There has a variety of nasi kerabu, though the actual colour is blue after the flower used as colouring in the recipe and yellow, for the turmeric used in the cooking process. Each kerabu is usually served with a matching, traditional sambal. The kerabu (salad) itself can be any combination of vegetables or edible leaves. It is also served with fried breaded fish, keropok keping (dried fish crackers)  salted egg, solok lada (chillies stuffed with minced fish and grated coconut), and pickled garlic. Importantly, a sauce called budu must be included for the dish to qualify.