Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
Although kolo mee is one of the most famous dishes from Sarawak, these egg noodle are not the only noodle from the East Malaysian state. There is another contender, lesser known in Singapore, but equally delicious, called kampua noodles.
It was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant.
Kacama Chicken is one popular dish in Sarawak and a must-have to serve the confinement mothers after they have given birth. Today, this dish is commonly cooked and served in any normal Chinese meals for the whole family. Apart from the Chinese, this dish has also been made popular among the local Dayaks.
Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam
Mee Kari or Curry Noodle is a dish that is unique to Malaysia and Singapore, drawing from Chinese and Indian influences. It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.