break the fast every evening. In the state of Terengganu, bubur lambuk is prepared with wild herbs, budu, sweet potatoes, and seafood. Gulai - the Malay term for a curried stew. The main ingredients for gulai may be poultry, beef, mutton, various kinds of offals, fish and seafood, and also vegetables such as cassava leaves and green/unripe jackfruit. The gravy is usually yellowish-brown in color due to the sauteed and browned rempah which forms its base, and the addition of ground turmeric. The gravy's consistency may vary in thickness depending on the cook. Ikan bakar - barbecued or char grilled fish, usually smeared with a sambal-based sauce. It may also be accompanied with air asam, a dip made from shrimp paste, onion, chillis and tamarind juice. Ikan goreng - a generic term for shallow or deep fried fish, which is almost always marinated prior to cooking. There are countless recipes and variants for what is arguably the most popular and typical method of cooking fish in Malaysia. Kebebe- the food which made of 13 ingredients that has a bitter, salty, sweet, sour and spicy mixed taste. Its allegedly able to get rid of nausea after taking too much food. Kerabu - a type of salad-like dish which can be made with any combination of cooked or uncooked fruits and vegetables, as well as the occasional meat or seafood ingredient. There are many kerabu recipes, which often have little common in preparation: kerabu taugeh is made with blanched bean sprouts and quintessentially Malay ingredients like kerisik, while preparations like kerabu mangga (shredded green mango salad) resemble a Thai-style yam salad in taste profile. Keropok lekor - a speciality of the state of Terengganu and other states on the east coast of Peninsula Malaysia, keropok lekor is a savoury fritter made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce. Kerutuk Daging - a type of coconut milk-based curry. Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad. Ketupat - a variant of compressed rice, wrapped in a woven palm frond pouch. As the rice boils, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment