The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. (Full article...)
The following are images from various Malaysia-related articles on Wikipedia.
Members of the Cobbold Commission were formed to conduct a study in the British Borneo territories of Sarawak and Sabah to see whether the two were interested in the idea to form the Federation of Malaysia with Malaya and Singapore.
The Buddha-Gupta stone, dating to the 4th–5th century CE, was dedicated by an Indian Merchant, Buddha Gupta, as an expression of gratitude for his safe arrival after a voyage to the Malay peninsula. It was found in Seberang Perai, Malaysia and is kept in the National Museum, Calcutta, India.
The discovery of a skull which estimates say is around 40,000 years old on Niah Caves in Sarawak, has been identified as the earliest evidence for human settlement in Malaysian Borneo. (photo December 1958)