Nasi Briyani Gam
Steaming hot, fluffy golden grains of rice contrasting the bright red
curry and colourful palate of acar (pickled vegetables)…ah, the nasi
briyani is a lovely sight to behold and its aroma, a fragrance pleasing
to the Gods. Briyani Gam originates from Johor and differs from other
types of briyani in the way the rice is cooked. Both meat (usually
chicken or mutton) and rice are sealed in a pot using rice-starch (gam)
and cooked together so that the meat juices are fully absorbed into the
rice grains. Tumeric powder is added to give that golden yellow hue. 
Onde-onde
Onde-onde is a sticky, chewy dough ball with a surprise within – the
sweet gula Melaka (palm sugar) syrup that oozes out unexpectedly. Finely
chopped gula Melaka is wrapped in glutinous rice flour and shaped into
little balls. They are cooked in boiling water and then rolled in
freshly grated coconut.
Assam Laksa
This northern speciality is so popular that every region in Malaysia has
invented its own version of it. White, rice noodles are boiled and
served in thick and sour fish gravy with a generous dose of shredded
pineapple, cucumber and salad leaves. Into this mixture, a prawn paste,
onions and chillies are thrown in as well, to produce a most aromatic
dish. Like most Malaysian dishes, the Assam Laksa too can be found
anywhere from the roadside stall to restaurants. Try the popular Penang
Laksa at one of the many hawker stalls there; it’s something you would
never have tasted before! 
Sup Ekor
This Malaysian version of ‘Oxtail Soup’ is enjoyed as a side dish during
meals or as a snack with bread at any time of the day. Richly flavoured
with juicy pieces of meat and bits of vegetables, it is available at
both the common roadside stalls as well as restaurants. If you are in
Penang, look for the famous soup stalls at Upper Penang Road; you can’t
miss the sight of patrons slurping up from steaming bowls at the tables
by the roadside.
Mee Jawa
It may have originated in Jawa but has now become one of the many
popular local dishes. The versatile yellow noodles are served this time
in a thick, rich orange- coloured soup made of prawn or meat stock with
a dose of vegetables, potato, boiled egg and bean curd. The slightly
sweet soup is a pleasant change from the savoury items that are more
common. Topped with red chillies, fragrant fried shallots and spring
onions, this light meal is often consumed as a snack.
Nasi Lemak
One of the most loved Malaysian cuisine is the Nasi Lemak. If there is
one dish that has transcended cultural and racial barriers, it has got
to be this! Malaysians of all backgrounds simply love this simple dish
of rice cooked in coconut milk served with cucumbers, fried peanuts,
fried anchovies and sambal, a local chilli paste. The Nasi Lemak will
definitely whet your taste buds with its unique rich fragrance. It is
also sometimes served with chicken, beef, seafood or mutton curries.
Kajang Satay
Satay permeates Kajang. In fact, it is synonymous with the town. It is
featured at every turn from entire hawker centres dedicated to satay
alone to signboards advertising the ‘best’ joints and even a Satay
Museum! Skewers of marinated beef, chicken, chicken gizzard, tripe and
deer are barbequed over open fire, and served with a spicy peanut sauce
and side dishes of cucumber, raw onions and ketupat (rice). Two
entrepreneurs set up the first satay shop in Kajang after World War I
and the rest, as they say is history! Today billowing smoke emanating
from hot charcoal pits, the aroma of barbequed meat, large hordes of
diners waiting impatiently for a table are the familiar sight and sounds
of Kajang, the satay town.
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