Otak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.
Satay, or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat,mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, Brunei, Singapore,Riau Islands and Southern Thailand. Malaysia proclaims it its national dish and a national heritage of Malaysia, although it's widely served in other parts of the region. It is not to be confused withNasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
Mee gorengis a dish common in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with garlic, onion or shallots, friedprawn, chicken, or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, egg, andacar (pickles). Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers to high-end restaurants. It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy. The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia