Chinese communities in Malaysia. Lei Cha - This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition. Gong Pian or Kom Piang - This is a type of clay oven-baked biscuit/bagel associated with the Fuzhounese settlers brought in by the British. Unlike the more common clan communities brought in, the Fuzhounese settlers were brought in smaller numbers predominantly settling in Sitiawan, Perak and Sibu, Sarawak. The Gong Pians out of Sitiawan are generally sweet, but the Gong Pians in Sitiawan are salty. It is usually filled with pork, lard or onions and is best eaten while still hot and crispy. Fuzhou cuisine is unique in its own, different from the other more common Chinese clan communities. It is uncommon and can only be found mainly in Sitiawan and Sibu. Malaysian Indian cuisine Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. As the vast majority of Malaysia's Indian community are mostly ethnic Tamils who are descendants of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish. Food served in the traditional South Indian manner is termed banana leaf rice. Plain white or parboiled rice would be served with an assortment of vegetable preparations, lentil gravy, pickles, condiments, and papadum crackers on a banana leaf, which acts as a disposable plate. Banana leaf meals are eaten to celebrate special occasions such as festivals, birthdays, marriages, or to commemorate funeral wakes. It is customary to consume banana leaf meals by hand and