If you google about 'Malaysian Cuisine', Wikipedia describes it as the cuisine that reflects multi-racial aspects of Malaysia. Technically speaking, it is the culinary that is influenced by multi-ethnicity in Malaysia mainly of Malays, Chinese and Indian origins in addition to the variation of cooking styles or ingredients used in different states.
In general, most of the food served in Malaysia would fall under this category unless distinct classification or themes is stated for otherwise for instance 'Japanese', 'Korean' or 'Thai'.
I would also include Peranakan or Nyonya cuisine under Malaysian food context since it is a blend of Malays and Chinese cooking. The spices and ingredients used like coconut milk, lemon grass, turmeric, screwpine leaves and chillies are undoubtedly produce of South-East Asia.
In addition, hawker's delights that covers a huge range of Malaysian Chinese 'staple' food would park under this category as well. So if you are searching for the hawker food such as 'roti bakar' (toasted bread), popiah or laksa, then this is the corner for you!
Selamat Menjamu Selera! (literally means 'Please treat your appetite!')