The main characteristic of traditional Malay cuisine is the generous use of spices. Nasi is the most important staple food in MalaysiaAccording to Indonesian-born food and cookery writer Sri Owen there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC and about 900 years of history for the state of Kelantan in West Malaysia.
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Adhirasam in malay. Today Malaysia produces about seventy percent of the amount of rice it needs to. Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia residing in modern-day Malaysia Indonesia parts of Sumatra and Kalimantan Singapore Brunei Southern Thailand and the Philippines mostly southern as well as Cocos Islands Christmas Island Sri Lanka and South Africa.
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