Ayam Masak Merah literally translates to chicken in red sauce, and is a comforting but flavourful dish, usually either cooked at home to satisfy the hungry mob, or bought as a dish with other items from Malay rice hawkers.
Mee Siam is one of several Malaysian dishes that I initially ate in the UK, instead of being introduced to it by friends and family in Penang. In this case I first tried it at C&R Cafe in Chinatown in London, having been tempted by it's description in the menu, and also having no objection from my wife! At it's core, it's a dish of fried bee hoon (vermicelli) with a flavour paste and various toppings. But it can be so tasty!
Sambal is used everywhere in Malaysian cuisine. It comes in so many varieties, and is used in many ways throughout the country's dishes. From a sauce to stir-fry vegetables with, to a base for soup, to a condiment on the side of a dish, sambal is used everywhere.