• Pulut Lepa
Made of glutinous rice and fish, this snack food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked over the fire.

• Sata
A savory dish, the sata is cooked wrapped in a banana leaf over a low-fire barbecue. Fish meat, shallots, and ginger are pounded to a paste. This paste is then wrapped in banana leaf before it is cooked.

• Rendang
A meat dish that is prepared with coconut milk, chilies, onions and other condiments. Eaten with rice, the tasty tender meat is a delectable dish, a must at most Malay functions.

• Ketupat Sotong
A popular tea-time dish, it features squids stuffed with glutinous rice, bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk for an hour and a half before it is stuffed into the squids. Little skewers of coconut leaf rib holds the stuffing in place.

• Satay
Satay is another popular Malay dish. Pieces of marinated chicken or beef are skewered and cooked over a charcoal fire where they are periodically brushed over with oil. The skewered meat is then served hot, accompanied by a special peanut sauce.

• Akak
Cooked in a mold over a fire, there are two versions of this finger food. One sweet (akak manis) and the other savory (akak berlauk). The former has a generous dose of sugar as an ingredient while the latter has a filling of cooked beef.