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Sinambukloy is a filipino dish that cooked with Bangus, which bangus or so called milk fish is the Philippines' National Fish, that symbolizes the versatility of Filipinos. It has a sour and sweet taste. It is usually served in lunch but as a Filipino, we still have it until dinner and if there's still left for the other day we will still eat it as our breakfast.
This dish is cooked by sauteing the garlic and onions together with some seasonings, Fun fact every F
ilipino dish or viand always start with sauteing with garlic and onions. After that the soy sauce will be poured and the vinegar. So this dish has more of sour taste more than salty taste. After all the liquid ingredients we will put the bangus or milkfish for it is to be cook and when it is almost cooked, the potato will be the next to be put in the pot or in a pan and when it is already cooked, the last ingredient will be the red pepper and then in a few minutes it is ready to serve.

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Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings, and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of Ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest).

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This delicious, classic recipe is a perfect go-to in most Filipino households. This is because it is quick, easy, and best of all, absolutely tasty without sacrificing nutritional value. A massive part of this dish is the ingredient eggplant, which is rich in vitamins C, K and B6, among many other nutrients. This is also perfect with some rice and a couple dollops of ketchup.

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Sizzling sisig is a Kapampangan delicacy usually served as an appetizer but has evolved over the years into a popular dinner entree. Although traditionally made with grilled pig face and ears, different adaptations using flaked fish, seafood, tofu, and other cuts of meat such as chicken and crispy lechon kawali are also common. Some recipes add mayonnaise to the pork mixture for a touch of creaminess and a raw egg. As its name implies, sisig is usually served on sizzling metal plates to help retain heat.

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Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. the texture is soft and soggy. it tastes sweet and salty. I really like siomay because it can be my mood booster of the day :)

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Nasi kerabu is a Malaysian cuisine rice dish, a type of nasi ulam, in which blue-colored rice is eaten with fried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada (green chili) and is also eaten with fried keropok (cracker). Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand, where it is known as khao yam.

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Nasi lemak consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is rounded up with the addition of a spicy chili paste called sambal.

Although originally invented as a breakfast dish, soon it surpassed its original purpose and became the Malaysian national dish which can be eaten at any time. Its invention occurred from the mere necessity to exploit all ingredients which were at hand, and the popularity of nasi lemak has continually risen since the 1980s, when this farmer’s meal evolved into a dish that is frequently sold by Malaysian street vendors.

Eventually, the dish became a comfort food staple for the majority of Malaysians. With its popularity came different variations of the dish, and nowadays chicken, fried fish, fried eggs, or even curry are served on the side of nasi lemak. It is traditionally served hot and packed in banana leaves.

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Sate padang, more commonly referred to as Padang satay is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, many Sate Padang use not only beef but also chicken, goat, lamb and mutton.[citation needed] Also in Medan, fried shallot is served on top of sate padang, and lontong as the side.

There are three types of sate padang, which are sate padang, sate padang panjang and sate pariaman.[1] The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor blended from the other two.

Fresh beef is boiled twice in a large drum filled with water to make the meat soft and juicy. Then the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasonings are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

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Batik cake (Malay: Kek batik) is a type of Malaysian fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr

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Also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal(lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.