THE MALAY RACE IN THE NUSANTARA. THE NUSANTARA MALAY CUISINE. NUSANTARA DIP RECIPE.

The word "Melayu" began in use and popularized when Malacca Sultanate  rose to power in the 15th century, to describe the cultural preferences of the Malaccans from  that of the foreigners from the same region, notably the Javanese and Thais. Malacca is a state in the now Malaysia.


A MALAY WOMAN OF
PALEMBANG, SUMATRA

  ^{AESAN GEDE- SONGKET PALEMBANG}

(Photo file) This is a file from the Wikimedia Commons
(converted into digital photography)

A  Pelembangese Malay woman in the traditional wedding costume from South Sumatera, Indonesia, known as Aesan Gede.   

Aesan Gede is traditional wedding costumes of Palembang, South Sumatra, Indonesia.

 It employs songket fabrics with silver and golden threads, also golden jewelries.

This rich and luxurious costumes displays the grandeur of THE Srivijaya empire

Many Indian scholars believed that the

origins of the word Melayu (Malays)

came from the Sanskrit word Malayadipa

(Mountain Insular Continent ),
referring to the mountainous terrain of the
Malay Peninsular- Titiwangsa Mountains

The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices, coconut
milk, lemongrass, screw pine leaves. Most Malay meal is served with rice, the staple food in many
other East Asian cultures

Different Malay regions have their  own unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its Lemang and Rendang, Kedah for its northern-style Asam laksa, Malacca for its spicy Asam pedas.

Brunei for its unique Ambuyat dish and  Rendang Minang adopted from Minangkabau in Sumatra

Also a characteristic Kelantanese-  SouthernThai malay dish  called  'kaeng matsaman'—a mouth-watering beef curry cooked with peanuts, potatoes and chopped red onions in a thick coconut milk .

Other Kelantanese-Thai malay specialties include: 'kaeng phanaeng kai'—savoury chicken and coconut curry AND 'Kaeng som nom mai dong'—hot and sour fish ragout with pickled bamboo- wikipedia excerpt

HERE'S A TRADITIONAL DIP RECIPE FOR ULAM

( RAW VEGETABLES AND FRUITS SALAD DIP)

This can be eaten by itself, with rice or nasi tumpeng, along with other dishes


IMAGE OF RAW VEGETABLES AND FRUITS WITH DIP

Ingredients:

5 Red chili, 2 Shallots and 1 garlic (blend), 6 cm cekur root

1 tablespoon prawn paste (substitute with 1 tbsp fish sauce)

1 tablespoon concentrated tamarind juice

2 tablespoon brown palm sugar (or brown sugar)

1 tablespoon dark soy sauce

1 tablespoon date vinegar and  Salt to taste

3 tablespoon coarsely grounded roasted peanuts

Mix all the above with blended ingredients except peanuts.

Peanuts are added, only when ready to serve.