Samosa, also known as "curry puff", is a common snack in Southeast Asia such as Singapore, Malaysia, and Thailand. It is a food made of dough with stuffing in a triangular shape and deep-fried.

Curry puff is a traditional snack of Malays in Southeast Asia. In recent years, it has been widely accepted by other Southeast Asian nations and has also been included in the cuisine of other nations. The Chinese in Southeast Asia also regard curry puffs as a delicacy of the Chinese, with a slightly improved taste.

Compared with traditional Malay curry puffs, Chinese curry puffs are larger, and the price is relatively high.

It is said that the reason why the Malays began to eat curry puffs was that the Malays in Malacca received the influence of the culture of other countries in the early days.

And improved the empanada pies that are popular in southern Europe and the Mediterranean, so came up with the so-called curry puffs.

In addition, the variety of Southeast Asian cuisine will definitely open your eyes.

Spring rolls were once a celebration of spring in mainland China, and are now will be eaten year-round in most of Southeast Asia. They are often eaten as snacks or appetizers. They usually contain ground meat or seafood, and vegetarian versions are easy to find too.

Tempeh is believed that it is originated in Java, and is made from soybeans. It acquires a noticeably firmer texture and special flavor during fermentation.

It is believed that it originated from Teochew cuisine in Chaoshan, China. The carrot cakes are made with eggs, shallots, and other seasonings.

The ambuyat consists of sticky and starchy ingredients from the sago palm tree. It is eaten with bamboo forks called chandas - after being dipped in cacah.

Nasi Lemak is definitely a national delicacy in Malaysia. The essence of nasi lemak is rice cooked with coconut milk and pansy leaves.

The food with these two main ingredients, together with peanuts, crispy fish roe, boiled eggs, and sliced cucumbers, is definitely the highest level of food.

Timor-Leste's cuisine features many vegetarian dishes. Although batar da'an translates as boiled corn from Dayton, it actually involves corn, squash, and mung beans.

After the mung beans are soaked, boil all the ingredients together and season to taste. This mixture is usually eaten over rice.

Known as the "king of fruits", the durian is quite different from Thailand's durians, which are picked before they are ripe. Malaysian durians are ripened on the tree and then fall off their stalks automatically. The taste is naturally much sweeter. The pulp of Musang King is thick but the core is small.