Indian fusion cuisine

Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.

thumb|right|Goan bebinca in Lisbon, [[Portugal]] Bebinca or bebinka, (Konkani; bibik) is a layer cake of Indo-Portuguese cuisine in former Estado da Índia Portuguesa, Goa. It’s also referred as Queen of Goan Desserts .In traditional baking, a bebinca has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is especially popular during the Christmas season, but is available all year round due to tourism in Goa. It is also easily available to carry and preserve for a long time or eaten fresh.

Murtabak, or mutabbaq (, ), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, parts of the Indian subcontinent, and Southeast Asia (especially Maritime Southeast Asia), notably in Saudi Arabia, Yemen, parts of South India, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name mutabbaq means "folded" in Arabic.

Malaysian milk tea

Balchão, or balichow, is a Goan dish consisting of fried fresh prawns in a spicy and vinegary sauce.

Indonesian curry dish

Indian rice dish

type of pancake that looks like lace originating from Johor history

Malay sweet flatbread

Johorean noodle soup

Food stall

Indonesian dish

fusion of Indian and British cuisine

cuisine of ethnic Indian communities of Malaysia

Pasembur (Northern Malay: Pasemboq; Jawi: ڤسمبور) is a Malaysian salad consisting of shredded cucumber, potatoes, bean curd, turnip, bean sprouts, prawns, fritters, spicy fried crab, fried squid or other seafood, and dressed with a sweet and spicy nut sauce.

cuisine of the people of Indian Indonesian

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

spicy fish and coconut dish

Goan Sausage - Indo-Portuguese cuisine