Singaporean cuisine

Cantonese leaf-wrapped dim sum

Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

thumb|Traditional Kerala sadya

Chinese noodle

chicken dish originated from Zhejiang

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.

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

Singaporean dish consisting of crab fried with black pepper

Malay sweet flatbread

type of pancake that looks like lace originating from Johor history

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

Chinese fried snack

Hokkien and Teochew dish

Food stall

dim sum dish

Chinese sweet cold soup

Duck dish

Southeast Asian fried tofu

Indonesian dish

Malaysian traditional dish

stir-fried shrimp in chili sauce

Indonesian traditional coconut pancake originating from Java island

generic term which refers to numerous different types of sausages originating from China

toast in Malay and Indonesian

Malaysian dish

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Cincalok (Jawi: چنچالوق), also cencaluk, is a Malay condiment that originated in Malacca, Malaysia, consumed by Malays, Peranakans and Kristangs. Its origins can be traced back to the Portuguese occupation of Malacca. This condiment consists of fermented small shrimp or krill, which are called udang geragau in Melaka and are easily identifiable in the mixture. It is predominantly salty in taste, and is usually served together with chillis, shallots and lime juice. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is se

Shuangbaotai () is a sweet fried dough food of Hokchew origin commonly found as a Taiwanese street food. It is a chewy fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.

Chinese-Indonesian snack

durian cultivar

Chinese pastry usually eaten during significant occasions

Traditional Singaporean snack made from rice flour and stuffed with sweet fillings

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Chinese dish

Singaporean fried chicken

spicy fish and coconut dish

thumb|200px|Toasted coconut flesh is pounded to an oily paste to make kerisik. Kerisik (Jawi: كريسيق), also known as ambu-ambu in Minangkabau and kelapa gongseng in Indonesian, is a condiment or spice made from grinding toasted and grated coconut used in cooking among the Malay and Minangkabau communities of Indonesia, Malaysia and Singapore. It is sometimes referred to as coconut butter. It can be made at home as a byproduct of extracting coconut milk or bought ready made. Kerisik is used in dishes such as kerabu salads, nasi ulam, gulai and especially rendang as a gravy thickener.

large Chinese steamed bun