Malay Cuisine 
From Singapore Hotels & Singapore Lifestyle
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Malay Cuisine - the cuisines of Malaysia and Indonesia are similar as the Malays of Singapore originate from the neighbouring areas of Malaysia and Indonesia. Thus, much of the Malay Cuisine in Singapore is reminiscent of the Food from these areas. Over time, elements from the other cultures have crept into the Malay Cuisine here, such as the noodle-based dishes that are adaptations of their Chinese counterparts. Halal is an important religious element in Malay Cuisine.
Popular Dishes
Satay, a close cousin of the Indonesian Sate, is ubiquitous in Malay Cuisine. It consists of tiny kebabs of chicken, mutton or beef dipped in a spicy peanut sauce. Other common dishes include Tauhu Goreng, fried soya bean curd and bean sprouts in a peanut sauce; Ikan Bilis, anchovies fried whole; Ikan Assam, fried fish in a sour tamarind curry; and Sambal Udang, fiery curried prawns.
Ayam Goreng is fried chicken and Rendang is curried meat in coconut marinade. Nasi Goreng (fried rice) is widely available. Yet, it is as much a Chinese and Indian dish as a Malay Cuisine, and each style has its own flavours. Nasi Lemak is coconut rice served with fried Ikan Bilis, peanuts and a curry dish.
The Sumatran style of Indonesian Malay Cuisine bends much more towards curries and chillies. Nasi Padang, from the Minangkabau region of West Sumatra, consists of a wide variety of hot curries and other dishes served with rice. Mee Rebus, noodles in a rich soya-based sauce, is a Javanese dish that is also widely available in Food Centres.
Unique Features
A distinct feature of Malay Cuisine is the use of coconut milk, as well as the spices this region is famous for. The Malays also like a certain texture to their spices and chilli so you will find that these are not always finely ground, and may tickle your tongue as they go down. Another thing you will notice is that Malay Cuisine has a sweetish tinge, as they normally add a little sugar with the salt. Again, this is a legacy of the region for you will find Indonesian Cuisine a little sweet as well. The Malays also use Belachan, a paste made from dried shrimp that gives the dishes a unique taste, much like the way the famous Thai fish sauce imparts a special Thai flavour.
A ubiquitous condiment in Malay Cuisine is Sambal Belacan, made from prawn paste and chillies and the Sambal Tumis made from toasted and fried chillies as well as onions and other spices to make your dish more fiery. When you hear the word Sambal, it usually means the condiment is chilli hot. Some cooks may also give the option of soya sauce, both sweet and salty, as a condiment.
You'll find a large number of Malay Cuisine eateries in particular around the Kampong Glam area.
