Malaysia and Singapore

In Malaysia and Singapore, condiments are much more often paired with specific dishes, and so fewer general sauces are left on the table when guests are seated. Chili sambal is served with curry laksa and hokkien mee. Lime wedges accompany asam laksa (Sour Fish Noodles from Penanag) and mamak mee (Indian Fried Noodles). Thick soy with chopped red chilies and minced garlic are paired with bak ku teh.

Many of the Indian restaurants have three types of sauces to serve to their guests: Dhal (a spiced legume stew curry (vegetarian or meat), and coconut chutney (serve with flatbreads such as dosai (fermented rice and dhal flatbread).