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Kuih Dadar

Kuih dadar or kuih tayap is a rolled crepe flavored with pandan juice and filled with grated coconut steeped in gula melaka or Malaysian palm sugar. Pandan leaf is the core ingredient of kuih dadar/kuih tayap. The green exterior of kuih dadar is made of batter colored with natural pandan juice extracted from pandan leaves. 

Sambal Goreng

Sambal goreng is a type of dish in which meat or hard-boiled eggs are fried, then mixed with vegetables lightly stewed in an aromatic, coconut-based sauce. The beef version, sambal goreng daging, is traditionally served during Ramadan — in Indonesian, Lebaran or Puasa, the Fast.

Onde-onde

The cute little onde-onde–also spelled as ondeh-ondeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious! 

Asam Pedas

Asam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Asam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying… The main ingredients (usually seafoods or freshwater fishes) were cooked in asam (tamarind) fruit juice with chilli and many other spices. 

Mee Soto

Mee Soto - the base for this dish is a stock made from chicken and a special Rempah, which varies from stall to stall. Blanched Hokkien Mee and pieces of shredded chicken are then drowned in this aromatic and tasty soup, and topped with chopped spring onions and crispy fried onions. The dish is also served with Begedil and should be eaten with the hot but extremely delicious chilli condiment.