A breakfast staple in Malaysia, it is believed to have been based on a recipe brought over by labourers from India. The flatbread is crispy and flaky on the outside, and soft and chewy on the inside. It's usually served with curries. 

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Though the name karaage refers to deep-frying method that involves a coating of arrowroot starch coating, its name synonymous with this fried chicken. Served in bite-sized chunks, karaage can usually be found in izakayas, bars, bento shops, and even supermarkets. It's best enjoyed with a lemon wedge, Japanese mayonnaise, and shichimi togarashi (Japanese seven spice).

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Consisting of a short baguette stuffed with cilantro, cha lua (pork sausage), cucumber, pickled carrots, pickled daikon, pâté, red chilli, and buttery mayonnaise, banh mi is a widely popular street snack in Vietnam. Its origins date all the way back to the Nguyen dynasty when the French introduced the baguette to Vietnam in the mid-19th century. 

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Derived from the Chinese siew mai, Indonesia's siomay is a steamed fish dumpling served with tofu, peanut sauce, sweet soy sauce, chilli sauce, and various vegetables, including bitter gourd. It's particularly popular with students.

Shengjian mantou is yet another variation of Chinese dumplings wrapped with soft dough and shallow-fried before being lightly steamed. Typical fillings include minced pork, vegetable, or shrimp mixed with cabbage, chives, and gelatin.

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Frequently sold in street carts in South Korea, hotteok is a type of pancake that is usually filled with cinnamon, brown sugar, and nuts such as peanuts and walnuts. A favourite during the winter, it is served piping hot, fresh off the griddle. Depending on the maker, hotteok can vary in thickness, and have a crispy exterior and gooey interior. 

Pempek is a traditional Indonesian fish cake that originated in the city of Palembang. Made by pounding fish meat with tapioca flour, pempek is first steamed and then deep fried right before serving. It is drenched in a rich sweet and sour sauce called kuah cuka, and can be served on its own or with noodles.

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Nasi uduk is steamed rice with coconut milk, lemongrass, cloves, pandan leaves, and cinnamon. This incredibly fragrant dish is eaten with dishes like fried chicken, eggs, tempeh, fried anchovies, and fried tofu. Sambal is a must-have accompaniment.

Hailing from the town of Purwokerto in Jawa, tempeh mendoan is a deep-fried variety of the fermented soybean dish. Ground coriander, sliced scallions, and garlic are added into the batter for a more aromatic result. This vegan-friendly snack is made by quickly frying the coated tempeh and usually enjoyed with a spicy sweet soy sauce sambal.

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