Brunei

Kelupis is a traditional kuih for the Lun Bawang, 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, while for the Lun Bawang/Lundayeh people, the confection is made in large batches especially during a traditional wedding ceremony.

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 a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials. 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.[citation needed]

Pandesal, also known as Pan de sal is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt. Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

Youtiao , known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Ais kacang , 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.

Apam balik also known as martabak manis (lit. 'sweet murtabak'), terang bulan (lit. 'moonlight'), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian 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), Taiwan as (Chinese: 麥仔煎), Southern Thailand as Khanom Thang Taek (ขนมถังแตก) and in the Sulu Archipelago, Philippines as Tarambulan.

A bombolone is an Italian filled doughnut (similar to a Berliner, pączek, etc.), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. '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 pastry (i.e., a "calorie bomb").[original research?] While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety. Pasticcerie sometimes have handwritten signs for them, and food writer Emily Wise wrote that visitors might not be as taken with hot filled doughnuts in an area with wild boar salami and sandwiches with truffle oil on offer, but that residents of Tuscany enjoy them even at the beach. They are also sold from carts on the beach and are a bit distinct from the filled doughnuts in other countries by having the filling put in from the top, where it is sometimes visible, rather than injected from the side.

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 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.[a]

Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge 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). The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. Bubur kacang hijau may also be served with black glutinous rice (ketan hitam) and bread. Black glutinous rice can also be made into bubur ketan hitam.

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Cincin is a traditional kuih[vague] for the Bruneian Malay people in Brunei and the Malaysian state of Sabah.

Banana fritters

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, Southern 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. The term "dodol" believed as a word of Sundanese origin, which in Old Javanese also known as "dwadal", whereas in modern Javanese it is called jenang. In ancient Java, dodol is mentioned as dwadal. At that time dodol was made using the main ingredients of brown coconut sugar, rice flour and additional flavouring agent such as durian. In the royal banquets during the ancient Mataram Kingdom circa 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat. Dodol is mentioned in the Gemekan inscription dated from the year 852 Saka or 930 CE, from the Medang Mataram Kingdom period, right side, line 23-24: "nañjapan, kurawu, kurima, asam, dwadal, kapwa madulur malariḥ" (and snacks, such as kurawu, kurima, tamarind, dodol, all are illuminated and approached).

Fa gao , also called fat pan (發粄) 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. The name of cake, fagao, is a homonym for "cake which expands" and "prosperity cake" as "fa" means both "prosperity" and "expand" and "gao" means "cake". The Hakka call the "top split" of the fa ban "xiao", which means smiling; which resembles a sign of a coming fortune; therefore, the bigger the "top split", the better.

Kek batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country during the British Malaya period,[citation needed] 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. It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients. In Brunei, the Batik cake is covered by green colour topping.

Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, is a sweet rice cake ball 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. Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.

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 , 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. It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes then pushed out from the bamboo tube container, and served with grated coconut.

Kuih 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 guǒ 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.

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

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

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to 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 traditional 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, with a rich thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs.

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 commonly pronounced /pævˈloʊvə/ pav-LOH-və or /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

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. The pinjaram name comes from the name of the special snacks made from rice flour from South India, kuzhi paniyaram .

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 , Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas; Jawi: تت نانس/ننس‎), Brunei and Singapore in various forms. The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants. The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually making a slow reduction of grated fresh pineapple that is caramelized with a mix of sugar and spices, usually cinnamon, star anise and cloves.

A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India. It is commonly found in Kerala and is not served with any curry or side dishes. Banana fritters are a traditional snack in Brunei, where they are called cucur pisang. They are similar to pisang goreng in Indonesia and Malaysia. Cucur pisang madu, a variant of cucur pisang made with honey, are popular as a light afternoon meal .

Glutinous rice flour dumpling filled with, for example, ground peanuts, palm sugar, shredded coconut

Sweet cone-shaped rice flour snacks made with coconut milk and wrapped with coconut leaves

Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival. Tangyuan are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the Gregorian calendar. People eat tangyuan for good luck and hopes of filling their life with sweetness and joy. The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas. Sesame was imported from Central Asia during the Han dynasty (202-220BC), and peanuts entered the country through trade with Filipino merchants from the Philippines during the Ming dynasty (1368-1644).

Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called tapai). Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria. Tapai is derived from Proto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived from Proto-Austronesian *tapaJ ("fermented [food]"). Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread and rice wine. Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation process. Cognates in modern Austronesian languages include tapayan (Tagalog), tapayan (Maguindanaon), tepayan (Iban), and tempayan (Javanese and Malay).

Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue, and a kuih of Brunei, Singapore and Malaysia .[citation needed] The official Indonesian dictionary describes wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram).: 12  The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks. To enhance the aroma, wajik is often enhanced with aromatic ingredients such as pandan, vanilla, or brown sugar and durian.: 11  A variant called wajik kelapa uses coconut and palm sugar.

Coconut water is the clear liquid inside young 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 development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Bandung, sirap bandung, air bandung, iced bandung or rose syrup drink is a drink popular in Maritime Southeast Asia, notably in Brunei, Indonesia, Malaysia and Singapore. It consists of evaporated milk or condensed milk flavoured with rose syrup , giving it a pink colour.

Coconut water is the clear liquid inside young 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 development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

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, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . 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 a country's income level.

Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. 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. Unsweetened grass jelly contains, per 500 grams, 2.5 grams of protein and about 15 grams of carbohydrates, of which 0.5 grams are from dietary fiber. Grass jelly has no fat, vitamins, or minerals.

Horlicks is a British 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. ‘Night starvation’ was a fictitious condition invented by Horlicks as an advertising gimmick that was supposedly relieved if a mug of the malt drink was consumed before bedtime. In the song "Goodness gracious me!", the doctor mentions night starvation as one of the many possible ailments that his wealthy Italian patient (played by Sophia Loren) might be suffering from, when in fact the trouble is that they are both lovesick.

Distilled tuak

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 (1901–1995) in 1934. Most commonly sold as a powder in a green can, often depicting various sporting activities like badminton or football, 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.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Teh tarik is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore, and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another (or "pulling") with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk. It is the national drink of Malaysia. Teh Tarik is derived from Malay that literally means "tea" and "pulled", or "pulled tea".

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, including tempoyak. There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.

Asam pedas is a Maritime Southeast Asiann 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, Borneo and the Malay Peninsula. The spicy and sour fish dish is endemic in the Malay Archipelago, known widely in Sumatra, Borneo and the Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions. The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and Singapore. It has become a typical cuisine of Malays from the eastern coast of Sumatra—Jambi, Riau, Riau Islands, and as far north as Aceh and across the Strait of Malacca in Johore, Malacca, Singapore, and also coastal Borneo, especially Pontianak in West Kalimantan. The spice mixture and the fish used might be slightly different according to the area.[citation needed]

Spicy and sour tamarind fish curry

Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages . Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, allowing the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ayam goreng is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is called ungkep.

Ayam kecap or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce commonly found in Indonesia, and Malaysia Fried chicken in sweet soy sauce is a typical chicken dish commonly served across Indonesia. However, it is more precisely of Javanese-Chinese origin. The recipe follows the production of Indonesian kecap manis (sweet soy sauce). Historically, soy sauce production is linked to Chinese influence in the archipelago. However, Indonesian Javanese version of soy sauce has its own twist, which is a generous addition of thick liquid palm sugar (gula jawa) with consistency of molasses. The ayam kecap pedas is spicier version which also adds a generous amount of chili pepper.

Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water , 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.

Ayam penyet ; Javanese for squeezed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is squeezed with the pestle against the mortar to make it softer, and is 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 sambal mixture is then smashed into a paste to be eaten with the dish. Penyet is a 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).

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

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. In Indonesian cuisine, bihun goreng is associated with Chinese Indonesian and Javanese cuisine. Like mie goreng or kwetiau goreng, bihun goreng is usually seasoned with sweet soy sauce and bumbu. Typical ingredients involved in its preparation include garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso , chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. The dish may be accompanied with acar and garnished with fried shallots.

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

Bubur ayam 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 or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (Indonesian-style crackers). Unlike many other Indonesian dishes, the dish is not spicy as the sambal or chili paste is often 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. The origin of bubur ayam was derived from Chinese chicken congee. The traces of Chinese cuisine influences are the use of cakwe (youtiao), tongcay or chai poh and soy sauce. Bubur ayam employs a wide range of poultry products, such as shredded chicken meat for the main dish and many other dishes made with chicken offal as side delicacies. Bubur ayam is often eaten with the addition of boiled chicken egg, chicken liver, gizzard, intestines and uritan (premature chicken eggs acquired from butchered hens), served as satay. There are some variants of bubur ayam, such as bubur ayam Bandung and bubur ayam Sukabumi, both from West Java. The later variant uses raw telur ayam kampung (lit. "village chicken egg", i.e. free-range eggs) buried under the hot rice congee to allow the egg to be half-cooked, with the other ingredients on top of the rice congee. The recipe and condiments of bubur ayam served by travelling vendors and warung are also slightly different with those served in fast food establishments or hotel restaurants. Because this food is always served hot and with a soft texture, like soto ayam and nasi tim, bubur ayam is known as comfort food in Indonesian culture. The soft texture of the rice congee and boneless chicken also makes this dish suitable for young children or adults in convalescence. Because of its popularity, bubur ayam has become one of the Asia-inspired fast food menu items at McDonald's Indonesia and Malaysia, and also at Kentucky Fried Chicken Indonesia. Although almost all recipes of bubur ayam use rice, a new variation, called bubur ayam havermut, replaces rice with oats. In grocery stores, bubur ayam is also available as instant food, requiring only the addition of hot water.

Butter chicken, traditionally known as murgh makhani , is an Indian dish originating in Delhi. It 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. The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar, British India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)".[citation needed] In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is also sometimes confused with).

Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. 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 about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili 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. The dish has also acquired a reputation of being unhealthy due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

Prawn fritters, shrimp fritters

Turmeric beef

Black pepper beef with vegetables

Gulai is a Minangkabau class of spicy and rich stew 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 . In Javanese-Surinamese cuisine it is known as guleh.

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 dishes of Wenchang chicken and Wenchang chicken rice. It is widely considered one of the national dishes of Singapore, and is most commonly associated with Singaporean cuisine, being widely available in most food courts and hawker centres around the country. Variants of the dish can also be seen throughout Southeast Asia, particularly in Malaysia, Thailand and Vietnam, where it remains a culinary staple.

Pizza topped with honey garlic chicken, created by Pizza Hut Brunei

Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled 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. Grilling is one of the oldest and earliest cooking methods to prepare fish. Freshwater fish and seafood are among the main source of protein intake for the inhabitants of islands. Naturally, this method is immensely popular and quite widespread in the maritime realm of the Indonesian archipelago. Thus the grilled-barbecued fish is regarded as a classic dish of Indonesian cuisine.

Ikan goreng is a hot 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 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. Before frying, the fish is typically marinated with a mixture of various spices, and sometimes kecap manis (sweet soy sauce). The spices mixture may vary among regions and places, but usually it consists of combination of salt, lemon juice, ground shallot, garlic, chili pepper, coriander, turmeric, galangal and salt. Some recipes may employ batter or egg coating on fish prior to frying. After being fried, commonly fish might be consumed right away with steamed rice and sambal terasi (chili with shrimp paste) or sambal kecap (slices of chili, shallot, and sweet soy sauce) as dipping sauce. The East Indonesian Manado and Maluku ikan goreng usually uses dabu-dabu or colo-colo condiment.

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Mee kolo or kolo mee is Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version) 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 favourite, and is served any time of the day for breakfast, lunch and supper. Another popular variation is Mee Sapi, which uses beef cuts. Mee kolo is distinguished from other Asian noodle dish recipes. The difference between kolo mee and wonton mee, the latter being popular in Peninsular Malaysia, is that kolo mee is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (sauce from char siu marination). Mee kolo usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness. Mee kolo noodles are springier than wonton noodles and they come with a generous filling of minced meat. The mee kolo is topped with spring onion and fried shallots, giving the dish a sweet crunchiness. This dish is often also served with slices of char siu, which are placed on top of the noodles.

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, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur). Originating from Peranakan Chinese cuisine, laksa recipes are commonly served in Singapore, Indonesia, and Malaysia.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They 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 the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

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

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 for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur 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.

Mee Bandung Muar, or simply mee bandung , is a traditional Malaysian cuisine which 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 was originally cooked with yellow noodles 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 was upgraded by adding prawn, meat, fish cakes and vegetables. Special variants were then created with the additional ingredient of giant freshwater prawn, lobster or even cattle's thighbone, which is fondly dubbed as Gear Box.

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. Numerous distinct variations of mee goreng may be found in Brunei, Malaysia, and Singapore.

Mee rebus is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asian countries such as Indonesia, Malaysia, and Singapore. In certain areas, a similar variety of Mee rebus is called Mie Jawa, Mee Jawa, Mi Jawa, Bakmi Jawa or Bakmi Godhog, although this is a popular misnomer, since Mie Jawa is slightly different from Mie Rebus. Despite sharing similar spices, Mie Jawa contains chicken instead of shrimp. A dish similar to Mie Rebus in Indonesia is called mie celor, and it is popular in Palembang. Batam islands has a version called Mie Lendir.

Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand. 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.

Nasi campur , also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sego campur (Javanese: ꦱꦼꦒꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [sə'gɔ ˈtʃampur]) in Java, refers to an Indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on the 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. Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat. As a result, the question of origin or recipe is obscure. Yet, nasi campur is commonly perceived as steamed rice surrounded with dishes that might consist of vegetables and meats, served in personal portions, in contrast to tumpeng that is served in larger collective portions or rijsttafel that was presented in lavish colonial banquets.

Nasi goreng , literally meaning "fried rice" in both the Indonesian and Malay languages, is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.

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

Nasi kebuli 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. Nasi kebuli gets its name and traces its origin from the kabuli palaw, which is an Afghan variety of pilaf from Kabul, similar to biryani served in the Indian subcontinent, but with heavy influence of Hadhrami and Indian cuisine such as Mandi and Biryani in the cooking methods and seasoning.

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 a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials. 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.[citation needed]

Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the 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 the 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 to be raised as well.

Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. The spice mixture 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, sambal goreng ati (beef liver in sambal), and sayur labu siam (chayote cooked in coconut milk). 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.

Pecel is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat. The simplicity of its preparation and cheap price has 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.

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. The Indonesian dictionary describes pindang as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as pindang. In Malaysia, it is known as pindang in Southwest coast of Malay peninsula, and singgang in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in Bali pindang specifically refers to seasoned fish brine, where rujak kuah pindang, or Bali style fruit rujak with fish brine stock is a popular dish.

Pizza Margherita or Margherita pizza is a typical Neapolitan pizza, roundish in shape with a raised edge and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt and yeast (sourdough, fresh or dry brewer's yeast) with flour (00 or 0). The dough is stretched by the pizzaiolo ('pizza maker') in a motion going outwards from the center, pressing with the fingers of both hands on the dough ball, and flipping it several times, shaping it into a disc. It is then topped and baked in an oven, which is traditionally made of brick and wood-fired (electric or gas ovens are also used). Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto). A popular contemporary legend holds that the archetypal pizza Margherita was invented in June 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag—red (tomato), green (basil), and white (mozzarella). Supposedly, this type of pizza was then named after the Queen, with an official letter of recognition from the Queen's "head of service" remaining to this day on display in Esposito's shop, now called the Pizzeria Brandi. Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about supposed visit and that both the story and name Margherita were first promoted in the 1930s–1940s.

Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.

A roti john is an omelette sandwich which originated in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food. The word roti is derived from the Sanskrit word rotikā, meaning "bread", and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of "john" within the name of the dish has not been definitively proven, but may derive from British use of the first name John to address any male person, especially when that person's first name is unknown, difficult to remember or difficult to pronounce, thus a name that may have been used by British armed forces members to address native vendors in British Malaya or vice versa. Oral sources have claimed that the dish and name originated with a Malay cook who lived in Singapore during the early 1970s. Various variations may have existed, but the final version is associated with a stall in the Taman Serasi hawker centre that began serving the dish in 1976, after obtaining the recipe from another hawker. This original stall was moved to Serangoon Garden Market in 2001.

Fish with spicy tamarind sauce, for example, sambal ikan bilis is made with anchovies

Squid in chili paste

Prawns in chili paste flavored with prawn paste and tamarind

Rice noodles in a coconut soup with chicken, prawns, omelette, bean sprouts, coriander, herbs, spices

Satay , or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay originated in Java, Indonesia. but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Sayur lodeh is a popular Indonesian vegetable soup prepared from vegetables cooked in coconut milk, and is most often associated with Javanese cuisine. Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. The bumbu spice mixture includes ground chili pepper , shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. There are two main variants of sayur lodeh soup based on its colour; the white and yellow lodeh. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes green stink beans are added. The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. To add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground old tempeh. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" (Javanese: tempe bosok).

Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish. Shabu-shabu was invented in Japan in the 20th century with the opening of the restaurant Suehiro in Osaka, where the name was also invented. The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. Shabu-shabu became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. There are two common theories about the origin of shabu-shabu. The first is that it comes from the Inner Mongolian hot pot known as instant-boiled mutton (shuàn yángròu), which was introduced to Japan after World War II by Japanese who had lived in Beijing. Both dishes are prepared by briefly swirling thin slices of meat in boiling broth, then eaten with sauce.

Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variants of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli can also be served with hard-boiled eggs, slices of fried potatoes, and Chinese celery leaves. Fried shallots are usually added as a garnish. Coconut milk is also used as an additional ingredient. Koya, a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. Krupuk or emping is also a common topping. Lalapan is usually served as a side dish. Different regions have their variation of this dish, for instance:

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth. Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.

Crispy fried tofu, serve with rice, vegetables, bean sprouts, topped with a spicy sauce

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis . Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish originated from Klego district in Boyolali, Central Java. The term tongseng is derived from the Javanese term osengan, "stir frying," referring to its cooking method. It also describes the "seng" sound of the metal frying spoon hitting the metal wok. The soup is made up of a ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, daun salam (Indonesian bay leaves), and lemongrass sauteed with palm oil until aromatic. The diced meat is then added into the sauteed mixture and cooked. Usually, raw goat meat from sate kambing (lamb satay) is used. Water is then added until it boils. Then, sweet soy sauce and tamarind are added. After the water is reduced, shredded cabbages and sliced tomato are added to create a fresh and crisp texture. Some versions of tongseng are made with coconut milk. Slices of bird's eye chili are added for a hot and spicy version.

Yusheng, yee sang or yuu sahng , or Prosperity Toss, also known as lo sahng (Cantonese for 撈生) is a Malaysian/Singaporean-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the fish is replaced with soy "fish", which resembles salmon. Yusheng literally means "raw fish" but since "fish" (魚) is commonly conflated with its homophone "abundance" (餘), Yúshēng (魚生) is interpreted as a homophone for Yúshēng (餘升), meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. The dish originated from China but modern takes of the dish existed in both Malaysia and Singapore with both countries having competitive claims over who first modified the dish to its modern version. Today, the common form of yusheng is the qicai yusheng (七彩魚生; "seven-coloured raw fish salad") served in local restaurants during the Chinese New Year period. Also referred to as facai yusheng (發財魚生; "prosperity raw fish salad") or xinnian yusheng (新年魚生; "Chinese New Year raw fish salad"). The recipe generally includes ingredients such as shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more.