How should Malay food be garnished?

There are many different ways to garnish Malay food, but some of the most common options include:

* Bawang goreng: Fried shallots are a common garnish in Malay cuisine and can be used to add flavor, texture, and color to dishes.

* Cili padi: These small, fiery peppers are often sliced or minced and added to Malay dishes for a spicy kick.

* Daun limau purut: The leaves of the kaffir lime tree are often used as a garnish in Malay cuisine and can add a citrusy, floral flavor to dishes.

* Daun kesum: The leaves of the Mexican coriander plant are also a popular garnish in Malay cuisine and can add a slightly bitter, nutty flavor to dishes.

* Santan: Coconut cream is often used as a garnish in Malay dishes to add richness and flavor.

* Kerisik: Toasted coconut flakes can add texture and flavor to Malay dishes.

* Cincau: Grass jelly is a common dessert ingredient in Malaysia and can be used as a garnish for drinks and desserts.

* Ais batu: Crushed ice is often added to Malay drinks to cool them down.