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chendol
Chendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk, and palm sugar syrup.
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The word "chendol" was first mentioned in 1932 in Kuala Lumpur as recorded in the Malay Concordance Project that collects Malay writings.
rendang
Rendang is a popular dish made with meat stewed in coconut milk and spices. Commonly found in Malaysia and Singapore, the dish has a long history in the region with distinct versions. The different versions of rendang use different ingredients for the rempah, thus resulting in differing flavours to the meat.
The heart of every mee soto dish is the soto ayam. The broth is made from chicken cooked with rempah (spice paste). The ingredients used to prepare the rempah include ginger, garlic, galangal (a type of ginger root), coriander, cumin, fennel, black pepper, nutmeg, curry leaves, belacan (prawn paste) and lemon grass.
mee soto
Nasi lemak is a dish that comprises of coconut rice and pandan leaves. A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, ikan selar, and a sweet chili sauce. Modern-day variations on the dish now offer an extensive array of other side dishes.
nasi lemak
Otak-otak, also known as otah, is a dish of Malay and Peranakan origins. It is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The dish can also be prepared by steaming the puree in a wok filled with boiling water for about five minutes. It is commonly served as an accompaniment to nasi lemak.
otak-otak
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