be called sayur lodeh, and the compressed rice lontong. Nasi kuning - rice cooked with coconut milk and turmeric. A common breakfast dish in certain regions like the east coast of Sabah, where it is typically served with sambal, eggs, coconut-based serundeng, and spiced fish. Not to be confused with the Peranakan nasi kunyit, which uses glutinous rice. Mee rebus - a dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked and mashed tuber vegetables. Versions of mee rebus found in other parts of Malaysia are sometimes called mee jawa, perhaps as a nod to its likely Javanese origin. Pecal - pecal is a vegetable salad with cucumber slices, long beans, beansprout, fried tofu, blanched kangkung and tempeh dressed in a peanut sauce. Rempeyek - deep-fried savoury cracker made from flour (usually rice flour) with other ingredients (such as peanuts) bound or coated by crispy flour batter. Soto - Meat broth, typically served with plain rice, lontong, or noodles depending on regional variation as well as personal preference. Telur pindang - marbled eggs boiled with herbs and spices. Commonly seen in Javanese Malaysian wedding feasts and festive occasions, particularly in Johor. Tempeh - a staple source of protein in Javanese cuisine, made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty, which can then be cooked and served in a variety of ways. Malaysian Chinese cuisine Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Cantonese cuisine, Hakka cuisine, Fujian cuisine and Teochew cuisine. As these early immigrants settled in different regions throughout what was then British Malaya and Borneo, they carried with them traditions of foods and recipes that were particularly identified with their origins in China, which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and served with chilli sauce for dipping, and tastes unlike the typical chicken