Singaporean cuisine is as ethnically diverse as its people, blending Malay, Chinese, Indonesian, Indian and western influences. It has a long coast which drives the consumption of a lot of seafood and fish, particularly crabs, squids, oysters, lobsters and clams. Chicken and pork are also often used. The Chinese own the most Singaporean recipes: rice, noodles, herbal soups, salads and chilly chickens are very common. They brought sweet sauces like the sun go (white vegetable dumpling), Zhou change fen or cha shao fan and the Malays came with highly spicy meals, such as me rebus (noodles), otak-otak (spicy fish) or satay (grilled spicy meat). Indians brought fatter dishes and other ranges of spices: the famous roti prata (pan fried dough) and rice pancakes (appon and thosai).