Malaysian cuisine in savoury dishes and desserts throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be either obtained by processing copra (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. "Gula melaka" is unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap
Vapor–liquid separator liquid droplets in the vapor as it exits the vessel. The feed to a vapor–liquid separator may also be a liquid that is being partially or totally "flashed" into a vapor and liquid as it enters the separator. The separator is only effective as long as there is an air space inside the chamber. The separator can fail if either the mixed inlet is overwhelmed with supply material, or the liquid drain is unable to handle the volume of liquid being collected. The separator may therefore be combined with some other liquid level sensing mechanism such as a sight glass