Malaysian cuisine is a rich and diverse blend of cooking traditions influenced by Malay, Chinese, Indian, Indonesian, Thai, Arab, Portuguese, Dutch, and British cuisines.
Some of the common ingredients and flavors in Malaysian cuisine are rice, noodles, coconut milk, sambal (chili sauce), lemongrass, ginger, garlic, tamarind, and curry.
Seafood, chicken, beef, and mutton are also widely used, as well as a variety of vegetables, fruits, nuts, and spices.
Some of the most popular and iconic dishes in Malaysian cuisine are:

Nasi lemak: rice cooked in coconut milk and pandan leaves, served with sambal, boiled egg, cucumber, anchovies, and peanuts. It is considered the national dish of Malaysia.
Hokkien mee: fried noodles with shrimp, pork, squid, fish cake, cabbage, and dark soy sauce. It is a specialty of the Chinese community in Malaysia12 Nasi goreng: fried rice with vegetables, garlic, soy sauce, and sometimes meat or seafood. It is a simple and satisfying dish that can be eaten any time of the day.
Apam balik: a thick and crispy pancake filled with peanuts, sugar, corn, and butter. It is a sweet and crunchy snack that originated from Sri Lanka12 Char kuay teow: fried flat rice noodles with bean sprouts, chives, egg, and seafood or meat. It is a spicy and flavorful dish that is similar to Pad Thai.
Nasi campur: rice with a variety of side dishes, such as meat, vegetables, eggs, peanuts, and fried prawn crackers. It is a common way of eating in Malaysia, where you can choose your own combination of dishes. Ikan bakar: grilled fish or seafood marinated in a spicy and sour sauce, wrapped in banana leaves. It is a popular dish at local food markets, where you can pick your own fish or seafood.