with a bowl or plate of rice cooked in chicken fat and chicken stock, along with another bowl of clear chicken broth and a set of dips and condiments. Sometimes the chicken is dipped in ice to produce a jelly-like skin finishing upon the completion of the poaching process. In Malacca, the chicken rice is served shaped into balls. Curry Mee ( A bowl of thin yellow noodles mixed with bihun in a spicy curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish, chicken, long beans, cockles and mint leaves, with sambal served on the side. It is often referred to as curry laksa. White Curry Mee mee, however the soup base is in white colour instead of yellow or red. The white color comes from the Coconut gravy ) Fish ball are fish paste shaped into a spherical shape. Usually fish ball is served as a condiment together with rice vermicelli or yellow noodles in a clear soup base. Bean sprouts and spring onions are also commonly added, complemented by a small plate of chilli padi soaked in soy sauce. Fishcake is also a common addition Fish head bihun . A noodle soup in which the main ingredients are rice vermicelli and a deep fried fish head cut into chunks. The soup itself is somewhat creamy, which is usually achieved using a mixture of rich fish stock and milk. Tomatoes and pickled vegetables are sometimes added to cut the richness and provide a tangy foil for the noodle soup. Hakka mee - Hakka Mee is a simple dish of noodles topped with a ground meat gravy. A popular hawker dish with Hakka cultural roots, it is based on an older recipe called Dabumian ; the name indicates its place of origin as Dabu County, the center of Hakka culture in mainland China. Heong Peng - these fragrant pastries, which resemble slightly flattened balls, are a famed speciality of Ipoh which are now widely available in Malaysia and are even exported overseas. It contains a sweet sticky filling made from malt and shallots, covered by a flaky baked crust and garnished with sesame seeds on the surface. Hokkien Mee actually has two variants, with each being ubiquitous to a particular region of Peninsular Malaysia. Penang Hokkien mee, colloquially referred to in Penang as Hokkien mee, is also known as hae mee elsewhere in Malaysia. One of