Rice stir-fried with chilis and garlic and sweet soy. Like mee goreng, it might have chicken or shrimp for a little more substance.
Stir-fried noodles, which take many forms. You'll often see yellow noodles quickly wok'd up with soy, garlic, shallots, and chilies; along with them might be shrimp or chicken, beef or vegetables. In Malaysia, it's fantastic street food.
Few Malaysian meals are complete without sambal, a broad term for a range of chilli-based condiments and sides.
Sambals served with rice can also constitute a standalone meal, such as this spicy squid sambal. Squid (calamari) cooked in a classic Malay sauce is a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan, a dried shrimp paste.
Kapitan Chicken Curry
A richer, drier, thicker version of the standard chicken curry, and is immediately recognisable by its distinct spices & herbs such as galangal, candlenuts, lemongrass, and kaffir lime leaves. Belacan - a popular local fermented shrimp paste - is also added to give the dish more depth.