Feng - a curried dish of pig offal, traditionally served for Christmas. Pang Susi - a savoury meat bun with a dough that is bread-like and sweet in texture, made for auspicious and festive occasions such as Easter. Pesce Assa or commonly known as Ikan Bakar or Sambal stingray- Portuguese baked/grilled fish is one of the Kristang community's most famous specialties, now found in major urban areas throughout Malaysia. The fish is smothered with diced lady's fingers and a robust sambal, before it is wrapped in banana leaves as well as a layer of metal foil, and then cooked on a grill. In spite of its name, this dish has little in common with modern Portuguese fish recipes. Semur or Smoore - a fragrant beef stew. Versions of this dish are found wherever the Dutch have settled in Asia, including Malacca. Soy Limang - a braised dish of fried brinjals, with soy sauce and lime juice as the primary seasonings. Other Malaysian cuisines Chicken chop - also known as Hainanese chicken chop, a basic Western style of Malaysian cuisine. It was invented by the Hainanese migrant workers during the Malaya period. The cuisine is similar with the American chicken fried steak but different on sides; the gravy is made with the black pepper sauce and the dish comes with the either French fries or wedges, and some salads. Kuih (delicacy) and snack Kuih (plural: ) are usually, but not always, bite-sized foods associated with the Malay and Min-speaking Chinese communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course. More often steamed or fried and based on rice or glutinous rice, items are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Most items are sweet, and may be classified and eaten as desserts, but some are also savoury. is an important feature of festive occasions and is traditionally made at home, but is now available for purchase from home caterers, street vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to distinguish between of Malay or Peranakan (also known as "Straits Chinese")