Malays are defined as Singapore’s original inhabitants. Though they are presently outnumbered by the Chinese, still their cuisines are very distinctive till date. The dishes are usually prepared using lots of spices. Authentic Malay dishes are curries, stews and also dips of a kind. Mee rebus is a sweet soup which is spicy in taste and accompanied with egg noodles. A slice of hard boiled egg and lime usually enhance the taste of the soup. Mee soto is chicken soup in Malay-style. This has clear broth in which shredded chicken breast and egg noodles can also be used.
Nasi lemak or fat rice is a tasty dish which is widely taken as Malay breakfast. This is actually rice cooked in light coconut milk accompanied with peanuts, some ikan bilis or anchovies, a dab of chili and a slice of cucumber on the side. Other common accompaniments are a larger fried fish or chicken wing.
Otah or Otak is a type of fish cake. This is made of minced fish usually mackerel, chili, coconut milk, and other spices. This grilled in a banana or coconut leaf is usually served to accompany other dishes like nasi lemak.
Rendang is occasionally dubbed as ‘dry curry’. To prepare this dish the meat is stewed for hours until almost all water is absorbed. Beef rendang is the most common while chicken and mutton rendang are also available.
Sambal is the generic term for chili sauces. This is available in many kinds. Sambal belacan is a common seasoner made by mixing the shrimp paste belacan with chili. Sambal sotong is a popular dish that consists of squid or sotong cooked in red chili sauce.
Satay can be explained as barbecued skewers of meat. This is typically prepared with chicken, mutton or beef. Satay is different from ordinary kebab. Spices are usually used to season the meat added with some spicy peanut-based dipping sauce. In Singapore the Satay Club at Lau Pa Sat near Raffles Place is one well-liked location for this delicacy.
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