The document lists and briefly describes 15 popular foods in Malaysian cuisine, including char kway teow (fried flat noodles), popiah (fresh spring rolls), roti canai (flatbread), bubur cha cha (sweet coconut dessert), satay (meat skewers with peanut sauce), and nasi lemak (rice steamed in coconut milk served with sambal, peanuts, egg and cucumber). It provides a 1-2 sentence description of each dish to highlight the variety and flavors of Malaysian cuisine.