Singapore / Food / Malay / Indonesian

Malay food employs a galaxy of spices to give it its characteristically piquant, spicy flavour The most important of these are belacan (prawn paste), chilli, coriander, cumin, ginger root, lemon grass, tamarind, turmeric, saffron and star anise. Coconut cream and palm sugar are also extensively used. Satay, barbecued spiced meat threaded on a skewer and served with peanut sauce, is a Malay dish which is a Singapnrean favourite.

Malay and indonesian cuisines have traded influences down the centuries —Nasi Padanq (curried meat and vegetable dishes eaten with rice) originated from West Sumatra, while other popular dishes such as Gado, Gado, and Soto Ayam are of Javanese origin.