Fig. 3

Traditional foods of Malaysia. Nasi Kerabu is a rice-based dish with blue pea flower petals especially in Terengganu and Kelantan states. Hakka Lei Cha is a traditional soup of Malaysian Chinese, originated from the Hakka people from China. Otak otak is a fish cake prepared by using fish flesh, coconut milk, eggs, and other spices like lemongrass, turmeric, etc. Cendol is a cold dessert with shaved ice topped with coconut milk, palm sugar, mung beans jelly, and red kidney beans. Hawker’s drink is a chilled fruit drink by name “White Lady” prepared by mixing milk with mango, longan, and pineapple. Air Mata Kucing is a refreshing popular drink with dried longan fruits and other ingredients. Yee Sang or Yu Sheng raw fish salad prepared during the Chinese New Year served as an appetizer. Tuhau is a side dish prepared using wild ginger by the ethnic Kadazandusun in Sabah. Penang Rojak is a traditional salad with fresh fruit and vegetables. Nonsoom Bambangan is a preserved dish of “Kadazan and dusun” tribes in Sabah with Bambangan fruit which is salty and sour in taste. Pinasakan sada is a preserved dish of the Kadazandusun ethnic people in Sabah with freshwater fish and other ingredients. Hinava Sada Tongii is a fish salad also from Kadazandusun community