Kejia cuisine in Malaysia varies between the different sub-groups. Ours is identified with fried pork - fatty pork strips deep fried and then stewed with the five spices powder. Others say that Yong Tau Foo is Hakka too - here it is associated with Ampang, a Hakka enclave. Then there is the chopped green vegetables and rice, which is associated with the Haw Por Hakka, and is alien to me - never had it in my life.