of Kajang in Selangor is famous for its satay; Sate Kajang is a term for a style of sate where the meat chunks are bigger than that of a typical satay, and the sweet peanut sauce is served along with a portion of fried chilli paste. Serunding - spiced meat floss. Serunding may also refer to any dish where the primary meat or vegetable ingredient is shredded and pulled into thin strands. In Indonesia, this term strictly refers to a dry-toasted grated coconut mix instead. Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and a wedge of calamansi lime. Variants include soups cooked with beef (), beef ribs (), or oxtail (), all seasoned with the same herbs and spices. Tempoyak - fermented durian, traditionally stored in an urn. Tempoyak may be eaten as relish, or it can be added to braised dishes and stews as a primary flavouring (masak tempoyak). Javanese-influenced cuisine There are certain Malaysian dishes with overt Javanese influences or are direct adaptations from Javanese cuisine, brought to Malaysia by Javanese immigrants who have been assimilated or integrated into the wider Malay community to various degrees. Javanese cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly based on the complex and spicy regional cuisines of Sumatra. A popular way of serving Javanese-influenced food in the southern part of Peninsular Malaysia is termed nasi ambang, which consists of shared platters of white rice served with accompaniments like chicken cooked in soy sauce or curried gravy, stir fried noodles, sambal goreng, fried shredded coconut pieces, egg, vegetables and so on. Ayam penyet - deep fried chicken which is smashed prior to serving. The other key component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried tofu and tempeh. Begedil - spherical fritters made from mashed potato and occasionally ground meat. It is called perkedel in Indonesia. Botok botok - steamed banana leaf parcels of sliced fish seasoned with ground spices and shredded herbs. Lontong - vegetables stewed in a lightly spiced coconut milk soup, usually served with compressed rice and additional condiments added either during cooking or in individual servings. It is eaten during festive occasions, and also as a breakfast meal. In Indonesia this dish would