The best know Malay –“Satay”- Chunks of meat, poultry, marinated in a deliciously spiced sauce and then skewered on bamboo sticks, roasted over glowing charcoal and eaten dipped in a peanut sauce.

Roti Canai – a Malaysian crispy Indian style pancake served with Curry Chicken as a dipping sauce.

The best pattern of Malay Cooking lies in the preparation of “wet” spices (Lemon grass, shallot, ginger, garlic, fresh chilies and turmeric), as well as “dry” spices (lemon grass, coriander, cumin, aniseed, cloves, cinnamon and cardamom). Malaysian curries are delicately flavored with various herbs and leaves such as lemon grass, galangal, fragrant lime, coriander and curry leaves. The main stay of every meat in a generous, steaming helping of rice, accompanied by a selection of dishes including fish, vegetables, meat, poultry and sambal (shrimp paste).