Ginger Duck Mee

Ginger Duck Mee (Chinese : 姜鸭麺).
Egg noodles cooked with duck stew. The duck is stewed with ginger in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley as the duck stew can be cumbersome to prepare.Hainanese Chicken Rice (Chinese : 海南雞飯). steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls.Hakka Ham Cha (Chinese : 客家 咸茶/雷茶)Hokkien Mee Kuala Lumpur (Chinese : 福建麵). A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served only in Kuala Lumpur, Seremban, Klang and Kuantan.Hokkien Mee or Hae Mee or Prawn Mee (Penang) This is a bowl of yellow mee and meehoon (rice noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli.Kaya toast or Roti bakar is a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is spred over toasted white bread. With a cup of local coffee and half-boiled eggs in soya sauce, it forms a typical Singaporean breakfast set.Kway chap (Chinese : 粿汁), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.Loh Mee (Chinese : 滷麵). A bowl of thick yellow noodles served in soup made from egg, flour, prawn, squid and vegetable.Mi Hun Ker (Chinese : 面粉粿)Ngah Choy Kai (Bean sprouts chicken) of Ipoh (Chinese : 芽菜雞) is similar to Hainanese chicken rice. The steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts.Ngah Po Fan (Chinese : 瓦煲雞飯) is a claypot chicken rice dish famous in Ipoh. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried salted fish is optional but highly recommended.Pan Mee or Ban Min (Chinese : 板麺) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.Popiah (Chinese : 薄饼), Hokkien-style spring roll or rolled crepe, stuffed mainly with stewed vegetables, usually shredded turnip and carrots. Other items may also include egg, Chinese sausage ("lup cheong").Rojak (Malay Influenced: 水果囉喏). A fruit salad with a topping of thick dark prawn paste.Sin Chow (Singapore) Fried Mee Hoon (Chinese : 星洲米粉). Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. The American Chinese version uses curry powder.Tau foo fah (Chinese : 豆腐花) is a curdled version of soya bean milk and is flavoured with syrup.Tong Sui (Chinese : 糖水), Chinese dessert with a lot of variety. Basically a sweet drink with different ingredients such as black beans, sea coconut, sweet potato, longan and others.Vegetarian dishes (Chinese : 素食, 斎) In some towns in Malaysia, there are vegetarian restaurants that serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made solely from vegetarian ingredients. You can get vegetarian roast pork, steamed fish with skin and bone, chicken drumstick complete with authentic looking bone, etc.Wantan MeeWantan Mee (Chinese : 雲吞麵), Chinese noodles with Chinese dumpling (Chinese : 雲吞), and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.Wu Tau Guo (Chinese : 芋頭糕), is yam cake that is made of mashed yam and rice flour. It has deep fried onion and shrimp on top, and usually served with red chilli paste.Yong tau foo (Chinese : 酿豆腐) is a soup dish with Hakka origins but is accepted by Malaysian all races.Yau Zaa Gwai or Eu Char Kway (Chinese : 油炸鬼) is Cantonese doughnut, a breakfast favourite eaten either like a doughnut--with coffee, or as a condiment for congee. The name itself is of some interest to history buffs as it translates into "greasy fried ghosts".Zuk or zhou or moi (Chinese : 粥) is congee, a rice porridge that comes with such ingredients as fish, chicken, century egg and minced pork.