Char kway teow

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

Nasi briyani

In Malaysia and Singapore, the dish is called Nasi Beriani or Nasi Beryani or Nasi Briani or Nasi Minyak. It is commonly served with Rendang dish and Sirap Bandung beverage especially during wedding receptions of Muslim Malays community. Nasi Beriani Gam, a special version of the dish is famous and favourite in the southern Malaysian state of Johor, especially in Muar and Batu Pahat.

Hainan chicken rice

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese cuisine, Malaysian cuisine and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand. It is based on the well-known Hainanese dish called Wenchang chicken. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Malaysia region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. The rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful.

Cendol

                                  

In Malaysia, some cendol maker have been selling cendol for past three generation, since 1920th until now.The dessert's basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian.