SATAY- Made up of meats that are marinated, skewered and grilled on sticks and served with delicious peanut

sauce

wrapped in banana leaves, with cucumber slices, small fried anchovies, roasted peanut, hard boiled egg, and hot spicy sauce at its core

NASI LEMAK Comes as platter of food

TEMPOYAK A popular malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillies and other dishes

state of Terengganu, is a savoury cake made from a combination of batter and shredded fish. Sliced and friend before serving, it is eaten with hot sause.

KEROPOK LEKOR A specialty of the

rice flavoured with sauteed chilli paste.

NASI PADPRIK A Malaysian dish of fried

meat floss with spices

SERUNDING Shredded meat in a form of

IKAN ASAM PEDAS A sour stew of fish (usually mackerel), tamarind, chili, tomatoes, okra and vietnamese coriander (daun kesum)

originating from the Minangkabau. Two types of rendang: dried and wet. Rendang is often served with rice, ketupat and lemang.

RENDANG DAGING A spicy meat stew

ROTI JALA A special ladle with a fivehole perforation used to make the bread looks like a fish net. It is usually eaten as an accompaniment to a curried dish

KETUPAT A type of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch anf boiled. As the rice cooks,the grains expand to fill the pouch. Usually eaten with rendang or a served as an accompaniment to satay or gado-gado

coconut milk and cooked in a hollowed bamboo stick lined with abanana leaves in order to prevent the rice from sticking to the bamboo

LEMANG Made of glutinous rice and

LEMANG

spicy sauce.

AYAM PERCIK Grilled chicken with