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Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments.While fried tofu can be bland in flavour on their own, its main contribution is texture and especially with tofu puffs, the ability to soak up the flavour of whatever they are cooked in.Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate.Gula melaka is unrefined palm sugar produced from the sap of the coconut flower.The leaves can also be used to wrap items like rice, chicken or fish for cooking.Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes.Belacan is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, sambal belacan.
To prepare belacan for use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven.
Chillies come in several sizes, shapes and even colours.
As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili (cili padi), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder.
The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.