Raja Bersiong (King of the Fanged Wings) is a 1968 Malaysian Malay-language historical epic film Malay film directed by Jamil Sulong and based on a story by former Malaysian Prime Minister Tunku Abdul Rahman. Despite costing RM 750,000 to produce, ten times the cost of the average Malaysian film, it was a flop at the box-office. 
The story is loosely based on historical myth Hikayat Merong Mahawangsa, first told about Hindu-Malayan empires pre-Islamic Kedah that was once ruled by Raja Ong Maha Perita Deria  The story is very popular and has been filmed twice, in 1963 and 1968. It has also been staged as a theatrical production by the Petronas Performing Arts Group. 
A King and his troops came across a town called Kampung Gading. There, they meet a strong but mute and deaf man named Badang, who is the personal servant of a young woman named Chomel. The King pretended to be a normal guard as part of a plan to lure Badang to become his personal protector and Chomel to become his wife. His plan worked and he married Chomel and Badang left to work for him.
Some time later, the king's appetite changed. At dinner one night, he commends the cook for the delicious dish and asked what the main ingredient was. The cook was forced to reveal that the unusual taste was due to his (the cook's) own blood, which had dropped into the dish when his hand was bleeding. The king deduced that the blood was the ingredient to make all his food delicious and commanded that all his food be cooked in human blood from then on. His taste for blood grew so intense that over time he grew fangs and began attacking his own people to feast on them. When people began dying to satisfy the King's thirst for blood, his subjects revolted and the King was killed by them.
Thai cuisine is the national cuisine of Thailand.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. 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.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab is of Lao origin, but is also eaten beyond its origins, most prominently the neighboring former Lan Xang territory, or modern days Laos and the northeastern and northern areas of Thailand, Isan and Lanna. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Idli or idly is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish.
Biryani is a mixed rice dish originating in South Asia. It is made with Indian spices, vegetables, rice, and usually some type of meat, or in some cases without any meat, using Paneer or simply vegetables. Occasionally, eggs and potatoes are also included.
The Baling District is an administrative district in southeastern Kedah, Malaysia. Located about 110 km from Alor Setar, it borders Perak and Betong, the southernmost town of Thailand.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, that combines Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with the Chinese of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit the tastes of the Indians in order for Chinese food sellers to keep earning money from the Indians.
Bánh chưng is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the sky. Considered an essential element of the family altar on the occasion of Tết, the making and eating of bánh chưng during this time is a well-preserved tradition of Vietnamese people. Beside the Tết holiday, bánh chưng is also eaten all year round as Vietnamese cuisine.
Kabsa or makbūs/machbūs is an Arab mixed rice dish that originates from Yemen. It is commonly regarded as a national dish in all the countries of the Arabian Peninsula. It can also be found in regions such as southern Iran, Gaza in Palestine, and the Malabar Coast of India.
Mee goreng, or mi goreng, refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore.
Duck blood and vermicelli soup is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China. A similar dish is eaten in Poland, Belarus, and Lithuania, where it's called czernina.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Taiwanese fried chicken, westernized as popcorn chicken, is a dish in Taiwanese cuisine commonly found as street snack and is indispensable to the night markets in Taiwan. It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment, while chili powder, lightly fried basil leaves, and garlic bits are added for preference. Since the creation of this dish, it has become a popular fast food or restaurant appetizer in other countries in Asia, as well as among Asian immigrant populations overseas.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Gulai is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.