Asam Pedas is a delightfully simple name, consisting of only two syllables that imply “sour” and “spicy.” The sourness comes from sour tamarind (cooked till mushy, then strained to extract juice), and the spice comes from fresh chilli peppers, of course. Two simple components serve as the foundation for a plethora of flavour combinations.
Laksa is a spicy soup made with rice noodles or rice vermicelli and chicken, prawns, or fish. The soup is made with either rich and spicy curry coconut milk or sour tamarind.
Pindang is a cooking method that involves boiling food in salt and spices, and is commonly used to cook fish, eggs, and to a lesser extent, beef. Pindang contains a preservation quality that can help extend the life of fish.
Kuih keria are sweet potato-based deep-fried doughnuts from Malaysia. The potatoes are cooked and mashed, then mixed with flour to make a malleable dough that is fashioned into doughnut rings. The doughnuts are frequently sugar-glazed or lavishly covered in white or palm sugar after they have been fried (gula melaka).
Thick rice cracker produced with seasoned cooked glutinous sticky rice, shaped into a flat and spherical shape, and sun-dried. To make a crispy rice cracker, the sun-dried rengginang is deep fried with plenty of cooking oil.