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A Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.
Hot relish made with vegetables or fruit and spices.
A Malaysian dish of Chinese origin, consisting of rice noodles served in a curry sauce or hot soup.
A type of Indian-influenced flatbread found in Brunei, Malaysia, Indonesia and Singapore.
A dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts.
Made from flat rice noodles stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives.
Char kway teow
It is a casserole of chicken pieces braised in spicy tomato sauce.
Ayam masak merah
Fish (normally mackerel tuna or snapper) cooked in tamarind fruit juice with chili and different spices.
A beef or chicken dish slowly cooked in coconut milk and a paste of mixed ground spices (includes ginger, galangal, turmeric leaves, lemongrass, garlic, shallot and chilli).
A Malay condiment made from fermented durian.
A type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.
A traditional spicy Malay rice porridge cooked heavily with coconut milk and mixed with cumin, fennel, garlic, onions, dried prawns and black pepper.
A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice
Tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. It is usually baked and served for festive occasions.