Malaysian cuisine includes Satay, Coconut Rice, Yellow Ginger Rice, Bamboo Rice, Uda, Tagang Rice, Siam Rice Noodle, Luotie, Mutapa, Fried Strips, Fried Cores, Western Knife Fish Balls and Baku Tea. Saddle is a traditional Malay cuisine. It is made by stringing pickled beef, mutton and chicken and baking them in medium heat. The most important thing is to dip them in a thick layer of saddle sauce. Saddle sauce is made of peanut butter, coconut juice and young shrimp. Extremely mellow, it will definitely make people feel nostalgic after eating.

Coconut rice is an informal national dish in Malaysia. Its main ingredients are rice, coconut milk and so on. Its auxiliary materials are shredded coconut milk and eggs. , its taste is light.

Ginger rice is a common staple food at Malaysian wedding banquets. When local people offer sacrifices or have important festivals or family gatherings, they will definitely cook with ginger and make it into a pagoda shape, which represents sincerity and auspiciousness.

Bamboo tube rice is made by mixing Shan Lan rice "fragrant rice" with meat, putting it into a bamboo tube sawn with fresh pink bamboo or mangosteen, adding appropriate amount of water, and then plugging the mouth of the bamboo tube tightly with banana leaves, so that the bamboo can be scorched in charcoal fire.