Nasi Briyani Gam
Briyani Gam originates from Johor and differs from other types of briyani in the way the rice is cooked. Both meat (usually chicken or mutton) and rice are sealed in a pot using rice-starch (gam) and cooked together so that the meat juices are fully absorbed into the rice grains. Tumeric powder is added to give that golden yellow hue.

Onde-onde
Onde-onde is a sticky, chewy dough ball with a surprise within – the sweet G ula Malacca (palm sugar) syrup. Finely chopped G ula Malacca is wrapped in glutinous rice flour and shaped into little balls. They are cooked in boiling water and then rolled in freshly grated coconut.

Assam Laksa
This northern specialty is so popular that every region in Malaysia has invented its own version of it. White, rice noodles are boiled and served in thick and sour fish gravy with a generous dose of shredded pineapple, cucumber and salad leaves. Into this mixture, a prawn paste, onions and chilies are thrown in as well, to produce a most aromatic dish.

Sup Ekor
This Malaysian version of ‘Oxtail Soup' is enjoyed as a side dish during meals or as a snack with bread at any time of the day. It is r ichly flavored with juicy pieces of meat and bits of vegetables.

Mee Jawa
It may have originated in Jawa but has now become one of the many popular local dishes. The versatile yellow noodles are served in a thick, rich orange- colored soup made of prawn or meat stock with a dose of vegetables, potato, boiled egg and bean curd. The slightly sweet soup is a pleasant change from the savory items that are more common. Topped with red chilies, fragrant fried shallots and spring onions, this light meal is often consumed as a snack.

Nasi Lemak
One of the most loved Malaysian cuisines is the Nasi Lemak. T his simple dish of rice is cooked in coconut milk served with cucumbers, fried peanuts, fried anchovies and sambal, a local chili paste. It is also sometimes served with chicken, beef, seafood or mutton curries.

Kajang Satay
Skewers of marinated beef, chicken, chicken gizzard, tripe and deer are barbequed over open fire, and served with a spicy peanut sauce and side dishes of cucumber, raw onions and ketupat (rice ).