Malaysian cuisine

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. It is thought to derive from a Persian rice dish, either pilau or birinj biryan. The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens. It is also possible that biryani was brought to South India be

rice that has been cooked either by steaming or boiling

Satay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients include chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found.

form of flour made from finely milled rice

Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

Maggi (, ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi brand was acquired by the Swiss giant Nestlé.

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Zongzi (), simply zong () or translated as rice dumplings, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

sugar extracted from the sap of palm trees

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

balls made from fish paste which are then boiled or deep-fried

Australian brand of chocolate-based products

culinary traditions of Malaysia

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.

jelly-like dessert eaten in East Asia

jam made from a base of coconut milk, eggs and sugar

Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food cult

dried meat product from China

Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

a variant of South Indian food dosa

popular style of Cantonese barbecued pork

Indonesian seasoning originally from Java island

Fujian Chinese dish

Krupuk (), also known as keropok () and kropek () refers to traditional deep-fried crackers made from starch combined with flavouring ingredients such as prawn, fish or other seafood. The food has long-standing traditions throughout maritime Southeast Asia and neighbouring coastal regions, particularly in Indonesia, Malaysia, the Philippines, southern Thailand, Brunei and Singapore.

Dodol, also known as kalamae (), or mont kalar mei () is a traditional sweet confection of Southeast Asia, particularly associated with Indonesia, Malaysia, Brunei, Singapore, Thailand and Myanmar. It is made by slowly simmering coconut milk and palm sugar with rice flour or glutinous rice until it thickens into a sticky, chewy consistency.

dish

Gulai () is a type of spiced stew commonly found in the culinary traditions of Malaysia, Indonesia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Malay curry or Indonesian curry.

Singaporean dish of mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli sauce

coconut-flavoured rice

Lontong () is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaves instead.

Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat.

Indonesian spicy chicken soup

beverage made by infusing dried flowers of chrysanthemum

prawn-flavored cracker

Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy, bland substance similar to tapioca. Ambuyat is the national dish of Brunei, and it is also popular in the Malaysian states of Sarawak and Sabah as well as the federal territory of Labuan, where it is sometimes known as linut.

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

Indonesian yellow rice dish originating from Java

Sumatran cuisine

Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.

thumb|A typical open-air kopitiam in Singapore

Serundeng () refers to a Javanese spiced grated coconut side dish or condiment originated in Indonesia that is used to accompany rice. Serundeng may taste sweet or hot and spicy, according to the recipe variants.

Indonesian and Malay grilled dish,

cuisine of the Peranakan people

Indonesian mung bean soup

Ais Kacang another variations of Air batu campur

snack pie

Hakka dish of tofu filled with ground meat or fish

savory dish in Chinese cuisine popular in Cantonese dim sum

Indonesian curry dish

Cantonese dish

Indonesian noodle soup dish

Tempoyak (Jawi: ), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.

asian small pastries filled with pineapple jam

Popiah (, Teochew Peng'im: boh⁸ bian²) is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century.

thumb|right|200px|Ceremonial tossing of ingredients Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore. It has become a trend in the neighbouring countries, especially the Chinese diaspora in Indonesia, Brunei, Thailand and even Hong Kong. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the