is usually sauteed in oil (tumis) to draw out flavours to form the base of a dish. A dipping relish called sambal is an essential accompaniment for most Malay dishes. Air bandung - a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of Bandung in Indonesia. Bandung within this context refers to anything that comes in pairs or is mixed from many ingredients. Air janda pulang, a traditional drink from Negeri Sembilan. It is suitable to drink with lunch and on hot days. Akok, a traditional sweet dessert in Kelantan, Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, has a distinctive caramel taste. It is often served during afternoon snack together with coffee. is prepared in a cooking utensil called made of solid brass, which is surrounded with charcoal. Apam johol, a sweetened rice cake, wrapped in rambai leaves to preserve the aroma and make it look good. It is sometimes eaten with , tumis and bean porridge. Asam pedas - a sour and spicy stew of meat, with the core ingredients being tamarind and chilli. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added. Usually cooked with fish like mackerel or stingray, although some recipes use chicken and even oxtail. Ayam goreng - a generic term for deep fried chicken, typically marinated in a base of turmeric and other seasonings prior to cooking. Ayam masak merah - this dish literally means red-cooked chicken in English. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and a sauteed rempah base of garlic, onions, ginger. Ayam percik - also known as ayam golek in some states, ayam percik is grilled marinated chicken basted with a spiced coconut milk gravy. Bubur lambuk - a savoury rice porridge consumed during the fasting month of Ramadhan, made with a mixture of lemongrass, spices, vegetables, and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to