Ais Kacang (dessert)
Concoction of sweet and colourful ingredients such as sweet red beans, cincau (grass jelly), cream corn, kacang (ground peanuts), and other ingredients

Assam Curry(main course)
A variety of curry gravy made from tangy tamarind juice, spices, chilli, laksa leaf (polygonum), belacan powder and stock. Commonly as a style of cooking fish or chicken

Ayam Percik (main course)
Grilled chicken, where the chicken first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

Begedil (side dish)
Fried meat and potato patties, made from mashed potato and spiced beef or lamb

Bubur Cha Cha (dessert)
Delicious and colourful dessert, made of sweet potato and yam cubes, cooked with sweet coconut milk, pandan leaves and sago pearls

Cendol (dessert)
A traditional dessert consist of pandan-flavoured green strands, red kidney beans, glutinous rice or cream corn, and a mound of shaved ice drenched in a generous amount of sweet coconut milk

Char Kway Teow (main course)
A dish of flat rice noodles stir-fried over very high heat with soy sauce, chilli, and spices with additions of prawns, deshelled cockles, bean sprouts, egg and sprinkle of chopped up Chinese chives

Claypot Rice (main course)
Rice cooked in an earthen vessel over charcoaled fire, infused in dark soy sauce and topped with diced chicken, Chinese sausage, mushrooms and other ingredients

Curry Mee (main course)
Bowl of yellow egg noodles and/or string thin mee hoon (rice vermicelli) with spicy curry soup made from coconut milk, served with a choice of dried tofu, prawns, cuttlefish, chicken or egg, topped with a special sambal and mint leaves

Dodol (dessert/sweets/treat)
Sweet, gooey, gelatinous treat made from rice flour, palm sugar and coconut milk

Gado Gado
Mixed vegetables, rice cubes, tofu, accompanied with peanut sauce.

Hainan Chicken Rice (main course)
A simple yet very tasty rice dish, consist of rice cooked in chicken stock and spices, served with Hainanese style slow-boiled chicken

Ikan Panggang
Grilled whole mackerel served with tamarind sauce.

Kari Ayam
Aromatic Malaysian chicken curry

Kari Ayam
Aromatic Malaysian chicken curry

Keropok (side dish/snack)
Prawn crackers

Ketupat(side dish/main course)
Rice cake, or rice dumpling, cooked in a pouch made from intricately woven coconut leaves

Laksa (main course)
A rich, delicious coconut-based curry soup. Consisting mainly of noodle and/or mee hoon (rice vermicelli), mackerel or prawns, cooked with a myriad of aromatic herbs and spices

Lontong Sayur (main course)
A dish of rice rolls, similar to ketupat, cut up in bite-sized pieces, mee hoon (rice vermicelli) and begedil served in a coconut vegetable stew

Mee Goreng Mamak (main course)
A sweet, spicy and savoury dish of yellow noodles stir-fried in a thick mix of black soy sauce with eggs, tomatoes, chilli, potatoes, tofu and vegetable fritters

Mee Hoon Goreng
Stir-fried egg noodles with shredded beef, egg, vegetables and shrimp.

Murtabak
Malaysian bread filled with minced lamb and egg

Nasi Goreng Kampung (main course)
A traditional type of fried rice, flavoured with pounded fried fish or fried anchovies instead of the usual soy sauce

Nasi Kandar (main course)
A meal of mildly flavored steam rice, served with a variety of curries and side dishes

Nasi Kerabu (main course)
Type of rice which is tinted blue from petals of flowers called bunga telang (clitoria). A regional specialty from Kelantan

Nasi Lemak (main course)
A dish of rice cooked with coconut milk and served with a choice of curries or rendang, a slice of egg, cucumbers, fried anchovies, with sprinkle of roasted nuts, and topped by a special sambal

Otak-Otak (side dish/snack)
Chargrilled minced seafood with herbs and spices, wrapped in banana leaf

Pajeri Nenas
Mild and sweet pineapple curry.

Pengat Pisang (dessert)
Traditional dessert made from banana cooked in rich coconut milk and palm sugar

Popiah (side dish/starter)
A soft, thin paper-like crepe or pancake made from wheat flour filled by stir-fried vegetables and tofu

Putu Mayam (dessert)
A sweet dish of pandan flavoured vermicelli-like noodles also called string hopper, served with grated coconut or unrefined sugar

Pulut Inti (side dish)
Glutinous rice served together with savoury dish, such as rendang, or by itself with a sprinkle coconut and brown sugar

Rendang (main course)
Luxuriously spiced dry curry made from beef, chicken or lamb slowly cooked in coconut milk and spices for several hours allowing the meat to absorb the spicy condiments

Rojak (salad)
Fruit salad with a topping of sweet & spicy sauce and some sliced fried you char kway (Chinese doughnut)

Roti Canai or Roti Kosong (side dish)
A thin bread with a flaky crust similar to the Indian Kerala porotta. Traditionally served with curry, but can sometimes be taken with sugar or condensed milk

Roti Jala (side dish)
A lacy pancake literally meaning ‘net bread’, made from a creamy batter of flour, eggs, butter and coconut milk. Served together with thick curry gravy

Roti Telur (side dish)
A type of roti canai with egg in it, usually served with a side of curry for dipping. Popular for breakfast, and also a great snack

Sambal Ayam (main course)
Corn fed chicken cooked in a spicy robust sauce made with chillies, shallots, garlic, stewed tomatoes, tamarind paste and belacan. A classic Malaysian sauce

Sambal Ikan Siakap
Deep fried whole sea bass smothered in spicy sambal chillies.

Satay (main course)
Chargrilled chicken or lamb on skewers, marinated in spices and herbs and often served with peanut sauce, cucumber, rice cubes and onions

Serunding (side dish)
Shredded rendang meat in a form of meat floss, enjoyed by sprinkling on top of rice, ketupat or bread

Soto Ayam (main course)
A yellow spicy chicken soup with mee hoon (rice vermicelli) and slices of lontong (rice rolls) served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots

Tahu Telur
Omelette with tofu, vegetables and sweet soy sauce.

Thosai (side dish)
A crêpe made from rice and black lentils. Commonly served with chicken or mutton curry, but can also be stuffed with vegetables, meats and sauces to create a quickly prepared meal

Teh Tarik (drinks)
Literally meaning ‘pulled tea’, is a well-loved drink amongst Malaysians. Made from black tea and condensed milk and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass

Udang Galah Goreng
King prawns stir-fried with peppers and curry spices

Yong Tau Foo (soup/main course)
A clear consommė soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, ladies fingers, and various forms of fresh seafood and meats