Ais Kacang

Ice kacang is very famous in Malaysia. It generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced, those of which contain aloe vera in one form or another. Often, a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly, cubes of agar agar and cendol form the base. Evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Asam Pedas Fish

Asam Pedas Fish or Ikan Asam Pedas is a Malaysian fish stew where fish is cooked intamarind (asam) fruit juice. The cooking process involves soaking the pulp of the fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as brinjals, okra and tomatoes are added. Fish (such as mackerel or red snapper) or fish heads are also added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last. In Bengal, India this dish is called macher tak (sour fish).

Rendang

Rendang is very popular in Malaysia, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. Rendang is made from beef  slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. Rendang is often served with rice, ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Malaysia.

Putu piring

Putu piring is a Malaysian version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jiggery. Putu mayam is also closely related to the Malaysian cendol which substitutes green pea flour for the rice flour in making the noodles. In all forms of the dish, pandan flavouring, as an extract or as chopped leaves, is typical. In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.