Ayam Masak Merah

It is translated as Red-Cooked Chicken. It is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato (tomato rice).

Beef Rendang

It is translated as Malay Spiced Coconut Beef. This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as Malay weddings or Malay New Year, ideally served with nasi kunyit (turmeric rice].

Ikan Bakar

It is translated as BBQ Fish. “Ikan Panggang” is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (chubb mackerel, also called Indian mackerel). The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.

Nasi Lemak

Nasi Lemak's rice is soaked in rich coconut cream and screwpine (pandan). The mixture then steamed. Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal).

Roti Jala

It is translated as 'Net' Bread or Crepe. It is a net-like or lacy type of crepe made from a flour batter. A special cup or mould with small holes, is used to form a lacy crepe cooked on a hot griddle. Roti Jala, an alternative to rice, is an ideal accompaniment to variety of curries.

Satay

Satay generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire. Meats used include beef, pork, venison, fish, shrimp and chicken. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.