- a dish involving fish pieces wrapped in banana leaves. Two very different variations exist: one consists of a mixture of fish pieces and spice paste wrapped in banana leaves and char grilled. This version is particularly associated with the state of Malacca and the town of Muar, Johor. Penang-style otak-otak takes the form of a delicate steamed parcel, and the robust red-hued spice paste is eschewed in favour of a base of a spiced custard as well as aromatic herbs like daun kaduk. Perut ikan - a spicy stew (similar to asam pedas in flavour profile) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum). A classic Penang Nyonya dish. Pie Tee - A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. Roti babi - a sandwich of spiced minced pork, dipped in its entirety in egg wash and deep fried. Roti babi is typically served with a dip of Worcestershire sauce and sliced red chillies. Seh Bak - a dish of pork marinated overnight with herbs and spices, then cooked over a slow fire and simmered to tenderness. Seh Bak is also traditional to Malacca's Eurasian community. Ter Thor T'ng - this soup of pig stomach requires a skilled cook to prepare and deodorise the ingredients thoroughly before cooking. Its main ingredients are pig stomach and white peppercorns. Eurasian food Ambilla - a tangy dish of meat cooked with long beans (kacang), brinjals (terung) or pumpkin (labu). Caldu Pescator - A seafood soup traditionally prepared by fishermen, as well as during the Feast of St Peter ("Festa San Pedro", in the local Cristang dialect, usually observed on 29 June), the Patron Saint of Fishermen. Curry Debal - a quintessential Kristang dish, usually cooked during Christmas season to make use of the left-over meats from feasting. It is a very spicy curry flavoured with candlenuts, galangal and vinegar. Curry Seku - a very dry curry prepared in a wok. Seku means "bottom" in Papia Kristang, and the wok was probably so-named because of the roundness of its shape that resembled the human bottom. Chicken pie -, this meat pie, known as empada de galinha or galinha pia, is usually served during Christmas season and other special occasions.