[{"n": "Ipoh cuisine", "u": "/e/malaysian-cuisine/ipoh-cuisine/", "s": "Ipoh cuisine blends Chinese, Malay, and Indian flavors."}, {"n": "Malaysian cuisine", "u": "/e/malaysian-cuisine/malaysian-cuisine/", "s": "A melting pot of Malay, Chinese, Indian, and indigenous Bornean flavors."}, {"n": "Penang cuisine", "u": "/e/malaysian-cuisine/penang-cuisine/", "s": "Multicultural hawker cuisine of Penang, Malaysia."}, {"n": "Peranakan cuisine", "u": "/e/malaysian-cuisine/peranakan-cuisine/", "s": "A fusion cuisine of Chinese, Malay, and other influences."}, {"n": "Sabahan cuisine", "u": "/e/malaysian-cuisine/sabahan-cuisine/", "s": "A multi-ethnic regional cuisine of Malaysia with diverse indigenous influences."}, {"n": "Sarawakian cuisine", "u": "/e/malaysian-cuisine/sarawakian-cuisine/", "s": "A subtle, herb-driven cuisine of Malaysia's multi-ethnic Sarawak region."}, {"n": "Acar", "u": "/e/malaysian-cuisine/acar/", "s": "A vegetable pickle of Maritime Southeast Asia derived from Indian achar."}, {"n": "Ambuyat", "u": "/e/malaysian-cuisine/ambuyat/", "s": "A starchy sago dish, national dish of Brunei."}, {"n": "Bakkwa", "u": "/e/malaysian-cuisine/bakkwa/", "s": "Chinese salty-sweet dried meat similar to jerky."}, {"n": "Bakmi jawa", "u": "/e/malaysian-cuisine/bakmi-jawa/", "s": "A Javanese-style noodle dish found in Indonesia and Malaysia."}, {"n": "Bambangan (condiment)", "u": "/e/malaysian-cuisine/bambangan-condiment/", "s": "Traditional Kadazan-Dusun condiment made from wild mango."}, {"n": "Bihun goreng", "u": "/e/malaysian-cuisine/bihun-goreng/", "s": "A versatile fried rice vermicelli dish with regional variations."}, {"n": "Bosou", "u": "/e/malaysian-cuisine/bosou/", "s": "Traditional Kadazan-Dusun fermented condiment from Sabah."}, {"n": "Bubur kacang hijau", "u": "/e/malaysian-cuisine/bubur-kacang-hijau/", "s": "Southeast Asian sweet mung bean porridge with coconut milk."}, {"n": "Bubur ketan hitam", "u": "/e/malaysian-cuisine/bubur-ketan-hitam/", "s": "Indonesian sweet black glutinous rice porridge with coconut milk."}, {"n": "Burasa", "u": "/e/malaysian-cuisine/burasa/", "s": "Bugis rice dumpling cooked with coconut milk in banana leaf."}, {"n": "Chai tow kway", "u": "/e/malaysian-cuisine/chai-tow-kway/", "s": "Steamed daikon radish cake, often fried and served as dim sum."}, {"n": "Curry puff", "u": "/e/malaysian-cuisine/curry-puff/", "s": "A Southeast Asian turnover with thick curry filling."}, {"n": "Devil's curry", "u": "/e/malaysian-cuisine/devil-s-curry/", "s": "Spicy curry from Eurasian Kristang tradition."}, {"n": "Dodol", "u": "/e/malaysian-cuisine/dodol/", "s": "A sticky, chewy Southeast Asian sweet made from coconut milk and palm sugar."}, {"n": "Grass jelly", "u": "/e/malaysian-cuisine/grass-jelly/", "s": "A jelly-like dessert invented by the Hakka people."}, {"n": "Wonton", "u": "/e/malaysian-cuisine/wonton/", "s": "A Chinese dumpling with varied regional styles and fillings."}, {"n": "Malaysian Indian cuisine", "u": "/e/malaysian-cuisine/malaysian-indian-cuisine/", "s": "South Indian-inspired cooking adapted to Malaysia's multicultural palate."}, {"n": "Malay cuisine", "u": "/e/malaysian-cuisine/malay-cuisine/", "s": "Traditional cuisine of ethnic Malays, rich in spices and coconut milk."}, {"n": "Malaysian Chinese cuisine", "u": "/e/malaysian-cuisine/malaysian-chinese-cuisine/", "s": "Culinary tradition of Chinese Malaysian immigrants and their descendants."}, {"n": "Dim sum", "u": "/e/malaysian-cuisine/dim-sum/", "s": "Small Chinese dishes served with tea for brunch."}]