Malaysia's cuisine reflects the multi-ethnic makeup of its population. Many cultures from within the country and from surrounding regions have greatly influenced the cuisine. Subtlety is not a priority in Malaysian Malay cooking, as it is characterised by a liberal use of spices such as star anise, cassia, cardamom and cloves-dubbed rempah empat beradik or the four spice siblings, and pungent edible rhizomes, coconut milk, and occasionally fresh herbs. Most Malaysian Malay dishes are curries, stews or dips of one kind or another, but all full of flavour. Malaysians are very proud of their cooking and most towns or even villages have their own delicious specialities such as Penang char kway teow, Kajang satay, Ipoh bean sprout chicken, Sarawak laksa, Kelantanese nasi dagang, Sabahan hinava, and many more. The most famous Malay cuisine are Nasi lemak, Rendang, Sambal, Satay, Kangkung belacan, Mee rebus, Kaya, Laksa, Mee siam, Popiah, Rojak, Acar, Sup kambing, Lontong, Keropok lekor, Tempoyak etc. If you intend to travel around Malaysia trying out the local food, please note that sometimes two entirely different dishes from different parts of the country can be known by the same name.