Side, Snack, Appetizer

Acar

Acar is a type of vegetable pickle of maritime southeast asia, most prevalent in indonesia, malaysia, singapore and brunei. it is a localised version of indian achar. it is known as atjar in dutch cuisine, derived from indonesian acar. acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.

Side, Snack, Appetizer

Acar buah

Spicy mixed fruit pickle, pickled dried and preserved fruit

Drink

Air kelapa

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Dessert, Sweet

Ais kacang

Ais kacang (malay pronunciation: [aɪs ˈkatʃaŋ]), literally meaning "bean ice", also commonly known as abc (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a malaysian dessert which is common in malaysia, singapore (where it is called ice kachang) and brunei.traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. many southeast asian coffee shops, hawker centres and food courts sell this dessert. ais kacang is considered one of malaysia's most unique dishes and is featured in many articles as such.

Main

Ambuyat

Ambuyat is a dish derived from the interior trunk of the sago palm. it is a starchy bland substance, similar to tapioca starch. ambuyat is the national dish of brunei, and a local specialty in the malaysian states of sarawak, sabah, and the federal territory of labuan, where it is sometimes known as linut. ambuyat is eaten with a bamboo chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties. one of the best sauce that well known by bruneian societies tempoyak. there is a similar dish in eastern indonesia called papeda. it has a glutinous texture and is chewy.

Dessert, Sweet

Apam balik

Apam balik (lit. 'turnover pancake'), also known as terang bulan (lit. 'moonlight'), martabak manis (lit. 'sweet martabak'), peanut pancake or mànjiānguǒ (chinese: 曼煎粿), is a sweet dessert originating in chinese cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout brunei, indonesia, malaysia and singapore. it can also be found in hong kong as (chinese: 冷糕) and taiwan as (chinese: 麥仔煎). mànjiān (曼煎) is a homophone of mǎnqīng (滿清), which ruled the final imperial dynasty in china, while guǒ (粿) means pancake.

Main

Asam pedas

Asam pedas (minangkabau: asam padeh; "sour and spicy") is a maritime southeast asian sour and spicy fish stew dish. asam pedas is believed to come from minangkabau cuisine of west sumatra, indonesia and has spread throughout to the islands of sumatra (inc. riau, jambi, south sumatra), borneo (west kalimantan) and malay peninsula.

Main

Asam pedas ikan

Spicy and sour tamarind fish curry

Main

Ayam goreng

Ayam goreng is an indonesian and malaysian dish consisting of chicken deep fried in oil. ayam goreng literally means "fried chicken" in malay (including both indonesian and malaysian standards) and also in many indonesian regional languages (e.g. javanese).

Main

Ayam kecap

Ayam kecap or ayam masak kicap is an indonesian javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in indonesia, malaysia and singapore.

Main

Ayam pansuh

Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). the origin of ayam pansuh is unknown, but the ibans and the bidayuhs from western borneo always prepare this dish during festivals, especially during the gawai dayak (a thanksgiving festival marking a bountiful harvest). ayam pansuh is typical among the people in sarawak, malaysia and also in west kalimantan, indonesia. there is a plan to introduce the dish into the international market.

Main

Ayam penyet

Ayam penyet (javanese for smashed fried chicken) is indonesian — more precisely east javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. in indonesia penyet dishes, such as fried chicken and ribs are commonly associated with surabaya, the capital city of east java. the most popular ayam penyet variant is ayam penyet suroboyo.ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. like its namesake, the mixture is then smashed into a paste to be eaten with the dish. penyet is javanese term for "squeezed" or "pressed", thus ayam penyet means "squeezed chicken". it is quite similar to another popular indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).today ayam penyet is commonly found in indonesia, malaysia, brunei and singapore. it has recently surged in popularity across southeast asia, where various chains of franchises has opened selling the dish along with other indonesian delicacies.

Main

Ayam percik

Grilled chicken with percik, a spicy chili, garlic, ginger and coconut milk sauce

Side, Snack, Appetizer

Bacang

Zongzi ([tsʊ̂ŋ.tsɨ]; chinese: 粽子), rouzong (chinese: 肉粽; pe̍h-ōe-jī: bah-chàng) or simply zong (cantonese jyutping: zung2) is a traditional chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species indocalamus tessellatus), or sometimes with reed or other large flat leaves. they are cooked by steaming or boiling. in the western world, they are also known as rice dumplings or sticky rice dumplings.

Drink

Bandung

Bandung, sirap bandung, air bandung or iced bandung is a drink popular in maritime southeast asia, notably in brunei, malaysia and singapore. it consists of evaporated milk or condensed milk flavoured with rose syrup (rose cordial), giving it a pink colour.

Side, Snack, Appetizer

Belacan

Shrimp paste or prawn sauce is a fermented condiment commonly used in southeast asian and southern chinese cuisines. it is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. they are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. it is an essential ingredient in many curries, sauces and sambal. shrimp paste can be found in many meals in cambodia, indonesia, laos, malaysia, myanmar, the philippines, singapore, thailand, and vietnam. it is often an ingredient in dip for fish or vegetables.

Side, Snack, Appetizer

Belutak

Fermented beef sausage, made with salted minced beef stuffed into cow or water buffalo intestines, fermented overnight then sun-dried

Main

Bihun goreng

Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the indonesian and malay languages. in certain countries, such as singapore, the term goreng is occasionally substituted with its english equivalent for the name of the dish.there is no single defined recipe for the dish, and its composition and preparation varies greatly from household to household in all relevant cultural and linguistic regions, which may include vegetarian versions.

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Main

Bubur

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

Main

Bubur ayam

Bubur ayam (indonesian for "chicken congee") is an indonesian chicken congee. it is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, crullers (youtiao, known as cakwe in indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (indonesian-style crackers). unlike many other indonesian dishes, it is not spicy; sambal or chili paste is served separately. it is a favourite breakfast food, served by humble travelling vendors, warung (small local shops), fast food establishments, and five-star hotel restaurants. travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.

Dessert, Sweet

Bubur cha cha

Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a betawi and malay dessert and breakfast dish in indonesian cuisine, malaysian cuisine, singaporean cuisine and phuket cuisine (thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. grated coconut, coconut cream and water can be used as additional ingredients. the ingredients are cooked in coconut milk, and the dish can be served hot or cold. bubur cha cha is also sold as a street food in many parts of southeast asia.

Dessert, Sweet

Bubur kacang hijau

Bubur kacang hijau, abbreviated burjo, is a southeast asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. the beans are boiled till soft, and sugar and coconut milk are added.slightly different names may be used in different regions of indonesia, such as kacang ijo in javanese areas. it is often served as dessert or snack, but is also a popular choice for breakfast or late night supper. in indonesia, warungs specializing in selling bubur kacang hijau are commonly found. they usually also offer grilled bread (roti bakar).

Side, Snack, Appetizer

Budu

Budu (jawi: بودو; thai: บูดู, rtgs: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in kelantan, terengganu in malaysia, southern thailand and natuna islands in indonesia (where it is called pedek or pedok) and south sumatra, bangka island and western kalimantan of indonesia (where it is called rusip). it is mentioned in a grammar and dictionary of the malay language, with a preliminary dissertation, volume 2, by john crawfurd, published in 1852.

Main

Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

Side, Snack, Appetizer

Cacah

Side dishes or dipping sauces that are commonly served with ambuyat (sago porridge), for example, ikan rumahan (tamarind mackerel), belutak (sausages), cacah binjai , daging kunyit (turmeric beef), prawns

Dessert, Sweet

Cendol

Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. it is commonly found in southeast asia and is popular in malaysia, indonesia, brunei, cambodia, east timor, laos, vietnam, thailand, singapore, and myanmar. next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.

Main

Char kway teow

Char kway teow (chinese: 炒粿條; pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir fried chinese-inspired rice noodle dish from maritime southeast asia. in hokkien and teochew, char means “stir-fried” and kway teow refers to flat rice noodles. it is made from flat rice noodles (chinese: 河粉; pinyin: hé fěn; cantonese yale: hó fán) or kway teow (chinese: 粿條; pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; cantonese yale: gwó tìuh) of approximately 1 cm or (in the north of malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped chinese chives, slices of chinese sausage, and bean sprouts. other common ingredients include fishcake and belachan.originally developed and catered to overseas-born chinese labourers in the southeast asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in malaysia and singapore. on the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

Side, Snack, Appetizer

Cincalok

Cincalok is a malay dish that originated in malacca, malaysia, consumed by malay, peranakan and kristang. it can trace it origin during portuguese occupation of malacca. in malacca, the shrimp is called udang geragau. this dish made up of fermented small shrimps or krill. it is usually served as a condiment together with chillis, shallots and lime juice. the shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. sir r. o. winstedt has written about "cencaluk" in malaysia in his book "the circumstances of malay life - 1909". this shrimp is available in particular season in pantai klebang, limbongan, tanjung kling and several coastal areas. nowadays, cencaluk making enterprises are gaining ground among the residents in several areas in the state of melaka. the state government itself has designated the state legislative assembly constituency sungai udang as the area to produce cencaluk in the 'satu dun satu produk' plan. apart from that, cencaluk is also now easily available through open sales such as by the roadside and in the markets around the state. for those who pass the shores of tanjung kling to sungai udang, you will definitely be able to see a row of stalls selling cencaluk and belacan. the consumption of cincalok has also spread to riau and west kalimantan in indonesia. it is similar to bagoong alamang (see shrimp paste) in the philippines and khoei chalu (thai: เคยฉลู) in thailand.

Dessert, Sweet

Cincin

Cincin (which literally translates to 'ring cakes' in english) is a traditional kuih for the bruneian malay people in the states of sabah, malaysia as well in brunei.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Dessert, Sweet

Cucur pisang

Banana fritters

Main

Cucur udang

Prawn fritters, shrimp fritters

Main

Daging goreng kunyit

Turmeric beef

Main

Daging masak lada hitam

Black pepper beef with vegetables

Dessert, Sweet

Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in southeast asia and the indian subcontinent. originating from the culinary traditions of indonesia, it is also popular in malaysia, singapore, brunei, the philippines, south india, sri lanka, thailand, and burma, where it is called mont kalama. it is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

Side, Snack, Appetizer

Durian

The durian (, ) is the edible fruit of several tree species belonging to the genus durio. there are 30 recognised durio species, at least nine of which produce edible fruit. durio zibethinus, native to borneo and sumatra, is the only species available in the international market. it has over 300 named varieties in thailand and 100 in malaysia, as of 1987. other species are sold in their local regions. durians are commonly associated with southeast asian cuisine, especially in indonesia, malaysia, singapore, thailand, cambodia and vietnam. named in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. the fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds). its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. an acquired taste, some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. the smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. the persistence of its odour, which may linger for several days, led certain hotels and public transportation services in southeast asia to ban the fruit. the nineteenth-century british naturalist alfred russel wallace described its flesh as "a rich custard highly flavoured with almonds". the flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in southeast asian cuisines. the seeds can also be eaten when cooked.

Main

Fish head curry

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Drink

Grass jelly

Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert eaten in east and southeast asia. it is created by using the platostoma palustre plant (a member of the mint family) and has a mild, slightly bitter taste. it is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. outside asia, it is sold in asian supermarkets.

Main

Gulai

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in indonesia, malaysia and singapore. the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. gulai is often described as indonesian curry, although it is also considered a local dish in malaysia and singapore. gulai is a common name to refer to curry dishes in the country, although indonesian, malaysian, and singaporean cuisine also recognise kari (curry).

Main

Hainanese chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

Main

Honey garlic chicken pizza

Pizza topped with honey garlic chicken, created by pizza hut brunei

Drink

Horlicks

Horlicks is a sweet malted milk hot drink powder developed by founders james and william horlick. it was first sold as "horlick's infant and invalids food," soon adding "aged and travellers" to their label. in the early 20th century, it was sold as a powdered meal replacement drink mix. it was then marketed as a nutritional supplement and manufactured by glaxosmithkline (consumer healthcare) in the united kingdom, malaysia, australia, new zealand, hong kong, bangladesh, india, sri lanka, and jamaica. it was previously in kenya in the 2010s but was discontinued due to low sales. it is now produced by the anglo-dutch company unilever through its indian division. horlicks in the uk is currently owned by aimia foods. on 3 december 2018, unilever announced they were buying horlicks indian business for us$3.8 billion. the horlicks uk business had already been sold in 2017 to aimia foods, a uk-based subsidiary of cott corporation.in britain, horlicks has been long associated with bedtime; however, it has been marketed as a breakfast drink in india.

Dessert, Sweet

Huat kueh

Fa gao (simplified chinese: 发糕; traditional chinese: 發粿; pinyin: fāgāo; pe̍h-ōe-jī: hoat-koé), also called fat pan (發粄; fa ban) by the hakka, prosperity cake, fortune cake, cantonese sponge cake, is a chinese steamed, cupcake-like pastry. because it is often characterized by a split top when cooked, it is often referred as chinese smiling steamed cake or blooming flowers. it is commonly consumed on the chinese new year. it is also eaten on other festivals, wedding, and funerals by the hakka people.

Main

Ikan bakar

Ikan bakar is an indonesian and malaysian dish, prepared with charcoal-grilled fish or other forms of seafood. ikan bakar literally means "roasted fish" in indonesian and malay. ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.

Main

Ikan goreng

Ikan goreng is an indonesian and malaysian dish, consisting of deep fried fish or other forms of seafood. ikan goreng literally means "fried fish" in indonesian and malay languages. ikan goreng is very popular in indonesia. usually, the fish is marinated with mixture of spice pastes. some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. ikan goreng are usually deep fried in ample extremely hot coconut oil until the fish turns golden and crisp. this method is often used with carp, gourami and milkfish in order to turn the fine fishbone crumbly, crisp and edible.

Side, Snack, Appetizer

Jian dui

Jiandui (chinese: 煎䭔; pinyin: jiānduī; cantonese yale: jīndēui; lit. 'fried dumpling', common misspelling 煎堆) is a type of fried chinese pastry made from glutinous rice flour. the pastry is coated with sesame seeds on the outside and is crisp and chewy. inside the pastry is a large hollow, caused by the expansion of the dough. the hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. they are also sometimes referred to as sesame balls (chinese: 芝麻球; pinyin: zhīmáqíu; cantonese yale: jīmàkàu).depending on the region and cultural area, jian dui is known as matuan (麻糰) in northern china, ma yuan (麻圆) in northeast china, and zhen dai (珍袋) in hainan.

Main

Kari

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Kari ayam

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Karipap

A curry puff (malay: karipap, epok-epok; chinese: 咖哩角,咖哩饺，咖喱泡; pinyin: gālí jiǎo; thai: กะหรี่ปั๊บ, rtgs: karipap, pronounced [kā.rìː.páp]) is a snack of maritime southeast asian origin. it is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. the consistency of the curry is quite thick to prevent it from oozing out of the snack. the pap or puff reflects the fujian chinese dialect 泡 (pop), which means bubble, blister and puffed. it is a truly southeast asian snack as it has indian, chinese or malay elements. although the origins of this snack are uncertain, the snack is believed to have originated in maritime southeast asia due in part to the various influences of the british cornish pasty, the portuguese empanada and the indian samosa during the colonization era. the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. various kinds of curry puff are enjoyed throughout brunei, malaysia, indonesia, singapore, myanmar, india, and thailand. the snack has many similarities with the empanada, a popular pastry in spanish- and portuguese-speaking countries. it is also very similar to the chinese crispy fried dumpling, a popular fujian snack filled with chinese garlic chives or crushed peanut at guangdong eaten during chinese new year. the chinese malaysian applied the chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.

Side, Snack, Appetizer

Kaya

Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs and sugar. it is popular throughout southeast asia.

Dessert, Sweet

Kek batik

Batik cake (malay: kek batik) is a type of malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country by the british during the colonial era, and adapted with malaysian ingredients. this cake is made by mixing broken marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, milo and chocolate powders. the cake is served during special occasions like the eid al-fitr and christmas.

Side, Snack, Appetizer

Kelupis

Kelupis (which literally translates to 'glutinous rice rolls' in english) is a traditional kuih for the bruneian malay people in the country of brunei and in the states of sabah and sarawak in malaysia. it is also a traditional snack for the bisaya people as the three ethnics are ethnically related which is lun bawang/lundayeh also create this kelupis especially on the wedding ceremony.

Breakfast

Kelupis

Kelupis (which literally translates to 'glutinous rice rolls' in english) is a traditional kuih for the bruneian malay people in the country of brunei and in the states of sabah and sarawak in malaysia. it is also a traditional snack for the bisaya people as the three ethnics are ethnically related which is lun bawang/lundayeh also create this kelupis especially on the wedding ceremony.

Side, Snack, Appetizer

Keropok

Krupuk (javanese), kerupuk (indonesian), keropok (malay), kroepoek (dutch) or kropek (tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. most krupuk are deep fried, while some others are grilled or hot sand fried. they are a popular snack in maritime southeast asia (indonesia, singapore, malaysia, brunei, and philippines), and is most closely associated with the culinary traditions of indonesia, in particular javanese cuisine. it is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports.

Side, Snack, Appetizer

Ketupat

Kupat (in javanese and sundanese) ketupat (in indonesian and malay), or tipat (in balinese) is a javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, originating in indonesia, it is also found in brunei, malaysia, singapore and southern thailand. it is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. ketupat is cut open and its skin (woven palm leaf) removed. the inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. it is usually eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or gado-gado (mixed vegetables with peanut sauce). ketupat is also the main element of certain dishes such as ketupat sayur (ketupat in chayote soup with tofu and boiled egg) and kupat tahu (ketupat and tofu in peanut sauce). ketupat is related to similar dishes in other rice-farming austronesian cultures, like the filipino puso or patupat, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped. an octahedron-shaped version called katupat was also found in pre-colonial guam and the mariana islands, before the ancient rice cultivation in the island was replaced by corn brought by the spanish.

Dessert, Sweet

Klepon

Klepon (pronounced klē-pon), or kelepon, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. of javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in indonesian cuisine. it is also commonly found in neighbouring countries such as malaysia, brunei and singapore as onde-onde.

Main

Kolo mee

Mee kolo or kolok mee is malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of sarawak, characteristically light and tossed in a transparent sauce. mee kolo is a sarawakian chinese favourite, and is served any time of the day for breakfast, lunch, and supper.

Dessert, Sweet

Kue putu

Kue putu or putu bambu is an indonesian kue. it is made of rice flour called suji and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut. this traditional bite-sized snack is commonly found in maritime southeast asia, particularly in java, indonesia, where it is called putu bumbung. kue putu is usually sold by street vendors and can be found in traditional markets, along with other kues. kue putu can also be found in the netherlands due to its colonial ties with indonesia.

Dessert, Sweet

Kuih

Kuih (indonesian: kue; derived from the hokkien and teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in southeast asia and china. it is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in english and are usually made from rice or glutinous rice. in china, where the term originates from, kueh or koé (粿) in the min nan languages (known as "guo" in mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. the term kuih is widely used in malaysia, brunei, and singapore, kueh is used in singapore and indonesia, kue is used in indonesia only, all three refer to sweet or savoury desserts. though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as vietnam, thailand, and myanmar. for example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in myanmar, thailand, and vietnam. in the philippines, kuih are referred to in tagalog as kakanin. kuihs are not confined to a certain meal but can be eaten throughout the day. they are an integral part of malaysian, indonesian, bruneian and singaporean festivities such as hari raya and chinese new year. many kuih are sweet, but some are savoury. in the northern states of perlis, kedah, perak, and kelantan, kuih (kuih-muih in malay) are usually sweet. in the southeast peninsular states of negeri sembilan, melaka and selangor, savoury kuih can be found. kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from western cakes or puff pastries.

Dessert, Sweet

Kuih koci

Glutinous rice flour dumplings filled with coconut and palm sugar, peanut paste, steamed in banana leaves

Dessert, Sweet

Kurma

Fried strips of dough covered with a ginger syrup, common during diwali

Main

Laksa

Laksa is a spicy noodle dish popular in southeast asia. laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). originating from peranakan cuisine, laksa recipes are commonly served in indonesia, malaysia, and singapore.

Drink

Langkau

Distilled tuak (rice wine)

Side, Snack, Appetizer

Lemang

Lemang (minangkabau: lamang) is an indonesian - minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. it is found in maritime southeast asian countries, including in indonesia, singapore, malaysia, and brunei, as similar dishes made from sticky rice in bamboo are common throughout mainland southeast asia. lemang is traditionally eaten to mark the end of daily fasting during the annual muslim holidays of eid-ul-fitr and eid-ul-adha.

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Lok lok

Hot pot (steamboat) style foods of skewered beef, pork, chicken, pork belly, seafood, offal, vegetables

Main

Lontong

Lontong is an indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in indonesia, malaysia and singapore. rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. the texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaf instead. it is commonly called nasi himpit (lit. "pressed rice") in malaysia, despite being created using other methods.arem-arem is a smaller version of lontong, filled with vegetables and occasionally meat, eaten as a snack. the dish is usually served hot or at room temperature with peanut sauce-based dishes such as gado-gado, karedok, ketoprak, other traditional salads, and satay. it can be eaten as an accompaniment to coconut milk-based soups, such as lontong sayur, soto, gulai and curries. it is also used as an alternative to vermicelli noodles.

Side, Snack, Appetizer

Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

Main

Mee bandung

Mee bandung muar, or simply mee bandung, is a traditional malaysian cuisine which is originated in muar, johor, malaysia.the word bandung in its name is derived from the literal meaning of the word in the malay language, which means "mixture", "combined", "coupled", "doubles" or "pairs", as is illustrated in several malay words like sirap bandung (rose syrup beverage mixed with condensed milk) and rumah berbandung (semi-detached or duplex house). meanwhile the district of muar is commonly and widely known to be the origin place of mee bandung.mee bandung is a cuisine that originally cooked with yellow noodle coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. then the dish upgraded by adding prawn, meat, fish cakes and vegetables. special variants were created following times with the additional ingredient of giant freshwater prawn, lobster or even cattle's femoral thigh bone which is fondly dubbed as gear box.it has since became a much loved dish that available throughout malaysia including neighbouring singapore, the original and authentic version served in muar district is still considered the best. it was even reported a favourite of the johor's sultan ibrahim ismail, former singapore's president s r nathan and international celebrity chef cum restaurateur chef wan.mee bandung must not be confused and mistaken for being a dish linked to nor originated from bandung, a place in indonesia because both of them are not related at all despite similarity in the names.

Main

Mee goreng

Mee goreng, or mi goreng, refers to fried noodles in the malay-speaking cultures of several countries, such as the southeast asian states of brunei, malaysia, and singapore. a notable variant, mee goreng mamak is associated with mamak stalls operated by muslim indian communities within the region, and is often spicy in taste.

Main

Mee rebus

Mee rebus, also known as mie rebus/mi rebus in indonesian spelling, is a maritime southeast asian noodle soup dish. literally translated as "boiled noodles", it is popular in maritime southeast asia countries such as indonesia, malaysia, and singapore. in indonesia it is also known as mie kuah, which literally means "noodle soup".

Drink

Milo

Milo ( my-loh; stylised as milo) is a chocolate-flavoured malted powder product produced by nestlé, typically mixed with milk, hot water, or both, to produce a beverage. it was originally developed in australia by thomas mayne in 1934. most commonly sold as a powder in a green can, often depicting various sporting activities, milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. its composition and taste differ from country to country. milo maintains significant popularity in a diverse range of countries throughout the world, particularly in australasia, asia, and africa.

Dessert, Sweet

Mooncake

A mooncake (simplified chinese: 月饼; traditional chinese: 月餅) is a chinese bakery product traditionally eaten during the mid-autumn festival (中秋節). the festival is about lunar appreciation and moon watching, and mooncakes are regarded as a delicacy. mooncakes are offered between friends or on family gatherings while celebrating the festival. the mid-autumn festival is widely regarded as one of the four most important chinese festivals. there are numerous varieties of mooncakes consumed within china and outside of china in overseas chinese communities. the cantonese mooncake is the most famous variety. a typical cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick. the cantonese mooncake consists of a rich thick filling usually made from red bean paste or lotus seed paste is surrounded by a thin, 2–3 mm (approximately 1/8th of an inch) crust and may contain yolks from salted duck eggs. mooncakes are usually eaten in small wedges accompanied by tea. today, it is customary for business people and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes. just as how the mid-autumn festival is celebrated in various asian localities due to the presence of chinese communities throughout the region, mooncakes are enjoyed in other parts of asia too. mooncakes have also appeared in western countries as a form of delicacy.

Main

Murtabak

Motabbaq (arabic: مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the arabian peninsula and southeast asia, notably in saudi arabia, yemen, indonesia, malaysia, singapore, brunei, thailand and bangladesh (mughlai paratha). depending on the location, the name and ingredients can significantly vary. the name mutabbaq in arabic means "folded". it is a popular street food in yemen, indonesia, malaysia, thailand and singapore.murtabak is often described as spicy folded omelette pancake with bits of vegetables. the most common form of murtabak is made from pan fried crepes usually stuffed with beaten eggs, chopped leeks, chives, or green onion (scallions) and minced meat, which is then folded and cut to squares. in indonesia, the murtabak is one of the most popular street foods and is known as martabak. vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many yemeni ,indian muslim restaurants in singapore, including the little india area and arab street.in malaysia, murtabak was originally sold in indian muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes goat meat mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. the dish is sold throughout the country, with diverse variations in ingredients and cooking style, and has been adopted by malay muslim sellers as well. in yemen, murtabak also usually includes goat meat or mutton. in indonesia, martabak is a renowned street food that comes in two types: martabak manis and martabak telur. martabak manis or terang bulan is originally a thick and sweet pancake that is usually topped with various toppings ranging from chocolate, cheese, peanuts, condensed milk, sesame seed and margarine. today, martabak toppings consist of international favours such as skippy peanut butter spread, ovomaltine, toblerone, lotus biscoff and durian spread. martabak manis also recently comes in a thin and crispy variety, known as martabak tipis kering (tipker). martabak telur, the savoury type, are crispy pancakes that consist of eggs, chicken or beef meat and scallions.

Side, Snack, Appetizer

Murukku

Murukku (malayalam - മുറുക്ക്, tamil - முறுக்கு) is a savoury, crunchy snack originating from the indian subcontinent. the name murukku derives from the malayalam/tamil word for "twisted", which refers to its shape. in india, murukku is especially popular in the states of andhra pradesh, tamil nadu, karnataka, and kerala. it is called murkulu or janthukulu in andhra pradesh. it is also popular in countries with substantial presence of indian and sri lankan diaspora, including singapore, fiji, malaysia, and myanmar (burma). murukku, called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in burmese, is a common snack and is used as a topping for a regional dish called dawei mont di.other names of the dish include kannada: ಚಕ್ಕುಲಿ chakkuli, odisha: ଦାନ୍ତକଲି dantkali tamil: முறுக்கு murukku, marathi: चकली chakali, gujarati: ચકરી chakri, telugu: చక్రాలు chakralu, or జంతికలు jantikalu and konkani: chakri or chakkuli. murukku is typically made from rice flour and urad dal flour. chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. it is the origin of the saying in tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'). it means someone wants something which they cannot use. (murukku is quite hard and is not recommended for people suffering from a toothache, or wearing braces since it is known to have broken both.)

Side, Snack, Appetizer

Nasi

Main

Nasi campur

Nasi campur (indonesian for 'mixed rice'), also known as nasi rames or ꦱꦼꦒ​ꦕꦩ꧀ꦥꦸꦂ (sega campur) [sə'gɔ ˈtʃampur] in java, refers to an indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. depending on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. it is a staple meal from indonesia and popular in malaysia, singapore, brunei, and southern thailand, and also the netherlands through its colonial ties with indonesia. a similar form called chanpurū exists in okinawa.

Main

Nasi goreng

Nasi goreng (english pronunciation: ) is a southeast asian fried rice dish, usually cooked with pieces of meat and vegetables. one of indonesia's national dishes, it is also endemic in malay-speaking communities in countries such as malaysia, singapore and brunei, and has gained popularity in sri lanka through migrations from the malay archipelago, in countries like suriname via indonesian immigrant communities, and in the netherlands through its colonial ties with indonesia. nasi goreng is distinguished from other asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. there is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household. nasi goreng has long been considered an important staple of indonesian cuisine. in 2018, it is officially recognized by the indonesian government as one of the country's five national dishes. a ubiquitous meal throughout indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of dinner parties in urban cities like jakarta. premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout indonesia.

Main

Nasi katok

A dish consisting of white rice, sambal chili sauce and one piece of fried chicken, commonly wrapped in brown paper

Main

Nasi kebuli

Nasi kebuli (kabuli rice; arabic: الرز الكابلى; arabic pronunciation: [ka:buly:]) is an indonesian variation of pilaf. it consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). it is popular among the arab community in indonesia and betawi people in jakarta. nasi kebuli was influenced by arab culture and its origin can be traced to middle eastern cuisine, especially yemeni arabian influence (mandi rice or kabsa), indian cuisine influence (biryani rice), and afghan influence (kabuli palaw). in betawi culture, nasi kebuli is usually served during islamic religious festivities, such as eid al-fitr, eid al-adha or mawlid. outside jakarta, nasi kebuli is mainly popular in regions with significant population of arab indonesians, such as west java, banten, surakarta, surabaya, gresik and banyuwangi.

Breakfast

Nasi lemak

Nasi lemak is a dish originating in malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. it is commonly found in malaysia, where it is considered the national dish. it is also the native dish in neighbouring areas with significant malay populations such as singapore, brunei, and southern thailand. in indonesia it can be found in several parts of sumatra, especially the malay regions of riau, riau islands and medan. nasi lemak can also be found in the bangsamoro region of mindanao, prepared by filipino moros, as well as australia's external territories of christmas island and the cocos (keeling) islands. it is considered an essential dish for a typical malay-style breakfast. nasi lemak is featured as a national dish in most of the country’s tourism brochures and promotional materials. it is not to be confused with nasi dagang, sold in the malaysian east coast states of terengganu and kelantan (and its kindred region in pattani, yala and narathiwat in thailand and natuna in indonesia), although both dishes are often served for breakfast. however, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.

Main

Nasi lemak

Nasi lemak is a dish originating in malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. it is commonly found in malaysia, where it is considered the national dish. it is also the native dish in neighbouring areas with significant malay populations such as singapore, brunei, and southern thailand. in indonesia it can be found in several parts of sumatra, especially the malay regions of riau, riau islands and medan. nasi lemak can also be found in the bangsamoro region of mindanao, prepared by filipino moros, as well as australia's external territories of christmas island and the cocos (keeling) islands. it is considered an essential dish for a typical malay-style breakfast. nasi lemak is featured as a national dish in most of the country’s tourism brochures and promotional materials. it is not to be confused with nasi dagang, sold in the malaysian east coast states of terengganu and kelantan (and its kindred region in pattani, yala and narathiwat in thailand and natuna in indonesia), although both dishes are often served for breakfast. however, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.

Main

Nasi padang

Nasi padang, more commonly referred to as padang rice, is a minangkabau steamed rice served with various choices of pre-cooked dishes originating from west sumatra, indonesia. it is named after the city padang, capital of west sumatra province. a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is sumatra's most famous export and the minangkabau people's primary contribution to indonesian cuisine.a padang restaurant is usually easily distinguishable with its rumah gadang style facade and typical window display. such displays usually consist of stages and rows of carefully arranged stacked bowls and plates filled with various dishes. padang restaurants, especially smaller ones, will usually bear names in the minang language. nasi padang is a vital part of indonesian workers' lunch break in urban areas. when nasi padang prices in the greater jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil servants' salary) be raised as well.nasi padang is found in various cities in sumatra, java, kalimantan, sulawesi, nusa tenggara, and papua as well as neighboring countries malaysia, singapore, and australia.

Main

Opor ayam

Opor ayam is an indonesian dish from central java consisting of chicken cooked in coconut milk. the spice mixture (bumbu) includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. opor ayam is also a popular dish for lebaran or eid ul-fitr, usually eaten with ketupat and sambal goreng ati (beef liver in sambal). opor ayam is a food that is very well known in indonesia. this cuisine has been widely known in other regions, almost all parts of indonesia. opor ayam is actually boiled chicken which is given thick condiment from coconut milk which is added with various spices such as lemongrass, kencur, and so on. in javanese tradition, the celebration of lebaran is usually made festive by making ketupat which is served with eggs and fried beef liver in sambal.

Side, Snack, Appetizer

Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters. the most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. it is commonly used in chinese, thai, malay, vietnamese, and khmer cuisine.

Breakfast

Pandesal

Pandesal (spanish: pan de sal, lit. "salt bread") is a common bread roll in the philippines. it is made of flour, yeast, sugar, oil, and salt.

Side, Snack, Appetizer

Pandesal

Pandesal (spanish: pan de sal, lit. "salt bread") is a common bread roll in the philippines. it is made of flour, yeast, sugar, oil, and salt.

Side, Snack, Appetizer

Paru goreng

Deep-fried beef lungs

Dessert, Sweet

Pavlova

Pavlova is a meringue-based dessert. originating in either australia or new zealand in the early 20th century, it was named after the russian ballerina anna pavlova. taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. the confection is usually topped with fruit and whipped cream. the name is pronounced , or like the name of the dancer, which was .the dessert is believed to have been created in honour of the dancer either during or after one of her tours to australia and new zealand in the 1920s. the nationality of its creator has been a source of argument between the two nations for many years.the dessert is a popular dish and an important part of the national cuisine of both australia and new zealand. with its simple recipe, it is frequently served during celebratory and holiday meals. it is most identified with and consumed most frequently in the summer time, including at christmas time.

Main

Pecel

Pecel (indonesian pronunciation: [pət͡ʃəl], javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional javanese salad with peanut sauce, usually eaten with carbs (steamed rice, lontong or ketupat).the simplicity of pecel preparation and its cheap price have contributed to its popularity throughout java. it has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across java.pecel was introduced to malaysia, where it is known as pecal, by javanese immigrants. pecel is also very popular in suriname, where it was introduced by the javanese surinamese.

Dessert, Sweet

Penyaram

Pinjaram, also known as penyaram, kuih ufo or kuih telinga tikus is a traditional kuih for the bajau as well for the bruneian malay people in brunei and in the state of sabah in malaysia.

Side, Snack, Appetizer

Percik

Spicy sauce made with chili peppers, coconut milk, palm sugar, tamarind, lemongrass, galangal, used in ayam percik (coconut spiced chicken)

Main

Pindang

Pindang refers to a cooking method in the indonesian and malay language of boiling ingredients in brine or acidic solutions. usually employed to cook fish or egg, the technique is native to sumatra especially in palembang, but has spread to java and kalimantan. the term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. pindang has food preservation properties, which extends the shelf life of fish products.

Dessert, Sweet

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of southeast asia such as indonesia (kue nastar), malaysia (baba malay: kueh tae or kuih tair, malay language: kuih tat nanas), brunei and singapore in various forms.the pineapple tart was possibly invented back in the 16th century when the pineapple, a fruit native to south america, was introduced by portuguese merchants to asia, specifically the malay peninsula. a similarly influenced pastry, known as pineapple cake or pineapple pastry, can also be found in taiwan.

Dessert, Sweet

Pisang goreng

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Main

Pizza Margherita

Pizza margherita (more commonly known in english as margherita pizza) is a typical neapolitan pizza, made with san marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil.