Techniques that define this cuisine
Siblings within Malaysian — each its own tradition.
Malay-Muslim core — Nasi Lemak coconut rice, Beef Rendang, Sambal Belacan, Otak-Otak. Minangkabau-influenced, halal.
Hokkien-Cantonese-Hainanese hawker tradition — Char Kway Teow, Hokkien Mee, Bak Kut Teh, Hainanese Chicken Rice.
South-Indian-Tamil-Muslim trader cooking — Roti Canai, Murtabak, Mee Goreng. The 24-hour Mamak stall is a Malaysian institution.
