Indonesian, Malaysian, and Singaporean Cuisine

Flashcards on key terms and concepts related to Indonesian, Malaysian, and Singaporean cuisines, helpful for understanding the cultural influences and popular dishes.

Malaysian Cuisine

A vibrant fusion of Malay, Chinese, Indian, and indigenous Bornean influences.

Nasi Lemak

A fragrant coconut rice dish served with various side dishes including sambal, fried anchovies, and peanuts.

Sambal

A spicy chili paste that is a key condiment in Malaysian cuisine.

Char Kway Teow

A stir-fried flat rice noodle dish characterized by its use of shrimp, cockles, and bean sprouts.

Laksa

A spicy noodle soup with a rich coconut milk broth, often flavored with lemongrass and galangal.

Roti Canai

A flaky, buttery flatbread commonly served with curries or dhal.

Hainanese Chicken Rice

A simple yet flavorful dish featuring poached chicken and fragrant rice.

Chili Crab

A popular Singaporean dish featuring mud crabs cooked in a spicy, tomato-based sauce.

Rendang

A rich and flavorful meat dish slow-cooked in coconut milk, spices, and herbs.

Indonesian Cuisine

A diverse and flavorful cuisine influenced by indigenous cultures, as well as Chinese, Indian, Arab, and European traditions.

Spices and Herbs

Essential components in Indonesian, Malaysian, and Singaporean cuisines that enhance flavor and aroma.

Street Food

A significant aspect of Malaysian, Singaporean, and Indonesian culinary culture, often found in hawker centers and food stalls.