Ulam

Ulam is a traditional salad produced from the leaves of Centella asiatica. Ulam is typically eaten with anchovies, cincalok or shrimp paste. It is recognised as a popular main dish in traditional Malay villages.Vegetables can be assumed to be ulam when eaten simply as it is, including cucumber, cabbage and eggplant. Another type of ulam is traditional ulam which is used more as a direct ingredient, such as in nasi ulam (ulam rice) nasi kerabu (a type of bluish-coloured rice) and cooking with other fatty vegetables. It also has its uses in traditional medicine, such as diabetes and high blood pressure.

Pineapple tarts 

Pineapple tarts are small, bite-size pastries filled with or topped with pineapple jam, popular in Singapore, Malaysia, Indonesia and Brunei. The Malaysian town of Melaka (Malacca) is particularly famous for producing good commercial pineapple tarts. The pastry consists of a large proportion of butter and egg yolk, besides using cornstarch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves. Considered a "festive cookie", pineapple tarts are usually consumed during the Chinese New Year season and also Hari Raya.

 

Pisang goreng 

Pisang goreng is a snack food mostly found throughout Malaysia. In Singapore and some parts of Malaysia it is known as "goreng pisang". It is consumed as a snack in the morning and afternoon due to its warm nature in serving. The banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream. Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate. Some argue that it's done to increase the image of the food as it's traditionally seen as food for middle and low income consumers. Plantain is often used as the batter adds some flavour to the banana. Pisang Raja is a popular kind of banana used for pisang goreng.

Bean Sprouts Chicken

Bean Sprouts Chicken (Cantonese transliteration: Ngah Choi Kai or Malay: Taugeh Chicken/Taugeh Ayam) is a similar dish to Hainanese chicken rice. A side serving of bean sprouts that come with the Bean Sprouts Chicken. One of the small differences is that Bean Sprouts Chicken comes with a plate of beansprouts, famous throughout the city of Ipoh. The steamed chicken is served with light soya sauce flavoured with oil.

Acar

Acar is a type of salad made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts. Variants of acar include acar awak or Nyonya acar, and Malay acar. Acar awak is more elaborate, containing other vegetables such as eggplants as well as aromatic spices in the pickling mix. Acar is commonly served as a condiment to be eaten with a main course. Acar also often served during the wedding feast.

Dodol

In Malaysia, dodol quite popular amongst the eastern states such Kelantan and Terenganu.It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8–9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. The dodol is completely cooked is when it is firm, and doesn't stick to your finogers when you touch it. It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called "lempuk" available in Asian food stores. In Malaysia, dodol quite popular amongst the eastern states such Kelantan and Terenganu.

 

Otak-otak

Otak-otak can be found in certain places in Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it, people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy. It can be eaten as a snack or with bread or rice as part of a meal.

 

Mee Bandung Muar

Mee Bandung Muar, or simply Mee Bandung, is a traditional cuisine originated from Muar, Johor, Malaysia. The word 'bandung' in its name is due to to literal definition which means "mixed" or "pairs" in Malay language as in several Malay words like "Sirap Bandung" (rose syrup beverage mixed with condensed milk) and "Rumah Berbandung" (semi-detached house).In the Mee Bandung case, it is a cuisine originally consisted of only noodles and eggs besides of its soup made of the mixture of chilli, onion, spices, shrimp paste and dried shrimp. Later, the Mee Bandung recipe had been improved with the addition of shrimps, meat, fish cakes and vegetables. Even though Mee Bandung is now available nationwide throughout Malaysia, the one served in its own hometown in Muar is still considered the best and the most delicious.