Malays in Singapore are the descendants of Malay peoples of the Indonesian archipelago intermarrying with that of the Malay Peninsula.
Malay cuisine in Singapore is very similar to Indonesian food, the blending being a result of the migrating and intermarrying of Malays. Malay cuisine features the use of rempah, a combination of wet and dry spices and aromatics that are pounded together and fried in oil. Charcoal cooking is also a big part of traditional Malay cooking. Singapore’s Malay cooks also borrow from Indian cooks; many Malays even use the Indian curry leaves in their food. The Chinese have also left and imprint on Malay food with the use of soy sauce, noodles and beansprouts. From the West, Malays have adopted the addition of tomato sauce and bread to their diet. As Malays traditionally live near the water, seafood, such as fish, prawns and squid, are a big part of the Malay diet.
Ingredients: Lemongrass, galangal, turmeric, chillies, spices, banana leaves, belacan, coriander seeds, coconut, pandan, gula melaka
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