Coconut milk, peanut sauce, gula jawa (palm sugar), asem jawa (tamarind), petis, terasi (shrimp paste), shallot, garlic, turmeric, galangal, ginger, and chili sambal are common ingredients and spices that can be found in Javanese cuisine.
Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔ miàn), a Hokkien noodle dish served in a viscous, dark soy sauce-based broth with meat roll slices, fishcake, and beansprouts.
Chai tow kway / carrot cake (simplified Chinese: 菜头粿; traditional Chinese: 菜頭粿; pinyin: cài tóu guǒ), also known as Char kway (Chinese: 炒粿; pinyin: chǎo guǒ), radish (or daikon) cakes that are diced and stir-fried with garlic, egg, chopped preserved radish, and sometimes with prawns that comes in black (sweet dark soy sauce) or white (savory) versions, with a chili paste added sometimes.
Min Chiang Kueh (Chinese: 面煎粿; pinyin: miàn jiān guǒ), a thick chewy pancake with a ground peanut and sugar filling; other variations include grated coconut and red bean paste; this traditional snack also is served in blueberry, cheese, and chocolate varieties
Har Cheong Gai (simplified Chinese: 虾酱鸡; traditional Chinese: 蝦醬雞; pinyin: xiā jiàng jī; literally “shrimp paste chicken”), chicken wings fried in a batter with fermented shrimp paste.
Hae mee / prawn noodles (simplified Chinese: 虾面; traditional Chinese: 蝦麵; pinyin: xiā miàn), yellow egg noodles in a rich broth made from prawn and pork rib stock, topped with whole or sliced fresh boiled prawns