Nasi lemak
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, Yala and Narathiwat in Thailand and Natuna in Indonesia), although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
Pahang Malay people
Like many other Asian cultures, the staple food in a Pahang culinary tradition is rice, which is commonly served with "gulai" or "singgang", "ulam" and "sambal" condiments. Popular "sambals" are "sambal hitam", "sambal tempoyak" and "sambal belacan". One of the most famous "gulai" in Pahang that has been established as the signature dish of the state, is "Gulai Tempoyak Patin". This is a traditional dish consists of juicy, tender patin fish cooked in curry made of "tempoyak" (fermented durian). Other notable Pahang "gulai" are "Gulai Patin Asam Rebus" (a dish similar to the "Gulai Tempoyak Patin" but the watery soup or gravy, tastes a little sour and spicy) and "Gulai Asam Rong" (a sour and slightly bitter taste gulai made of processed rubber tree fruits).