海南雞飯
Chinese Malaysian cuisine developed a strong penchant for spices and chillies where any local Chinese kopi tiam or restaurant will offer pickled green or red chillies "sambal" for noodles and rice-based meals. They borrowed curry leaves from the Indians and have since adapted English Worcestershire sauce and tomato sauce along with Indian and Malay spices to the cooking pot. Among the notable Chinese dishes in the country including the "bak kut teh" (肉骨茶) (pork rib soup with Chinese herbs), "char kway teow" (炒粿条) (stir fried rice noodle), "dim sum" (点心) (ready-to-serve dishes), "hae mee" (虾面) (spicy prawn noodle soup served in savoury broth), Hainanese chicken rice (海南鸡饭), "kai si hor fun" (鸡丝河粉) (flat rice noodle soup with chicken slices, shrimps and bean sprouts), "kolok or kolo mee" (干捞面) (Sarawakian egg noodle served in dark sauce, tomato sauce or chilli sauce), "lor mee" (卤面) (thick yellow noodle served in dark sauce and thick broth), "ngiu chap mee" (牛杂面) (special Sabah mixed beef noodle), "pan mee" (板面) (handmade noodle soup served with pork balls, minced pork, dried anchovies, black fungus and vegetable), "sang nyuk mee" (生肉面) (special Sabah dry pork noodle or pork noodle soup), "wonton mee" (云吞面) (dry noodle or noodle soup served with BBQ pork, minced pork and pork or shrimp dumplings) and "yong tau foo" (酿豆腐) (tofu and mixed vegetables filled with ground pork mixture or fish paste). Many Chinese Malaysians also can cook Malay-style chicken or fish with most versions of "laksa" (叻唦) are prepared by them. Some examples of basic Chinese Malaysians drinks commercially produced in the country including the black tea, chrysanthemum tea, grass jelly, green tea, jasmine tea, soy milk and white coffee while popular snacks including the "cakoi" (油炸鬼) (long deep-fried dough), egg tart, "hum ji peng" (咸煎饼) (circle shaped fried dough with or without fillings), "ngoi sing tart" (外星塔) (UFO shaped tart), "ngo hiang" (炸五香) (various spiced, minced meat rolls prepared in deep fried style and served with vegetables), "pau" (包) (steamed buns), "popiah" (薄饼) (fried or plain spring rolls filled with mixed vegetables), and "tau sar piah" (豆沙饼) (pastry biscuits filled with a sweet or savoury filling). The legacy from the first wave migration created the Peranakan (土生华人) (including the Baba-Nyonya (峇峇娘惹)) ethnicity through a blend between Chinese and Malay which subsequently produced the Peranakan cuisine where they served Indian-style curries with eating netiquette different than mainstream ethnic Chinese society by following the Malay usage of fingers than chopsticks. The Baba-Nyonya also specialized in making a variety of local snacks called "kuih" which require plenty of patience and skills.