https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F52%2Fen 2026-09-12T00:00:05Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/52/en&diff=158257&oldid=prev 2025-06-25T04:56:50Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>For lunch and dinner, food is not customarily served in courses but rather concurrently. A meal may consist of a single dish for solitary diners, or rice with many complementary dishes shared by all. At restaurants where food is cooked to order, there is often no distinction between appetizers/starters and main courses, and food will arrive at the table whenever it is ready. At some traditionally-run eateries where pre-cooked food is served, diners are meant to help themselves by starting with a plate of plain rice and choose from a buffet spread of assorted dishes. Like the Indonesian [[Nasi Padang]], this is not an all-you-can-eat for a fixed price dining experience. The cost of the meal would depend on what the diner selects and how many different items were placed on the plate for consumption. In Malay-run &#039;&#039;[[warung]]&#039;&#039; (a small family-owned casual eatery or café) or restaurants (&#039;&#039;kedai makan&#039;&#039;), this style of dining is known as &#039;&#039;[[nasi campur]]&#039;&#039; which means &quot;mixed rice&quot;. A similar concept exist at some eateries serving home-style Malaysian Chinese food, where it may be known as [[economy rice]] (Chinese: 杂饭).</div>

FuzzyBot