Rojak

Rojak is the Malay word for mixture and the dish is actually a mixture of fruits and vegetables, mixed with spicy and thick sauce. The ingredients and type of sauce used will depend on the type of rojak. There are few types of rojak in Malaysia such as the Indian rojak (uses hard-boiled eggs, cucumber, bean sprouts, bean curds, potatoes and fritters), fruit rojak (consists mainly of tropical fruits such as guava, pineapple, turnip, deep fried tofu, mangoes, green apples, etc) and Penang rojak (quite similar to fruit rojak except for the usage of squid and water apple). As for the dressing or sauce, it can be a mixture of shrimp paste, chilli, lime juice and much more.

Laksa

Laksa is another famous delicacy in Malaysia. It is actually a spicy noodle soup with an assortment of different contents depending on the type of laksa. In Malaysia, we have the normal curry laksa, assam laksa, Johor laksa, Sarawak laksa and others. The most popular versions have to be the curry laksa (made of coconut-based curry soup and contains bean curds, fish cakes, fish sticks, shrimps, cockles and your selection of noodles), and assam laksa which is also commonly known as Penang laksa (the taste is a mixture of spiciness and sourness and may content ingredients such as mackerel, onions, cucumbers, red chilli, pineapples, mints, etc). You can find the normal curry laksa in most food courts, hawker centres and restaurants selling local food. However, other more unique laksa dishes such as Johor laksa, Penang laksa and Sarawak laksa might require you to travel to the specialty shops in order to try them.

Nasi Kandar

Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.The word Nasi Kandar, came about from a time when nasi [rice] hawkers or vendors would kandar [balance] a pole on the shoulder with two huge containers of rice meals. The name has remained and today the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals.The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal (aubergine), okra (lady fingers or "bendi") or bitter gourd. A mixture of curry sauces is poured on the rice. This is called 'banjir' (flooding) and imparts a diverse taste to the rice.Traditionally, nasi kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.