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.
Indonesian cuisine
Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably Malaysian cuisine. Indonesian influence is pervasive in the central state of Negeri Sembilan, which was settled largely by Minangkabau people hailing from West Sumatra and is, thus, reflected in their culture, history and cuisine. Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including "rendang", "gulai", "asam pedas" and "tempoyak". Rendang is a typical example that has been well-integrated into mainstream Malaysian cuisine and is now considered as their own, and popular especially during "Hari Raya Aidil Fitri". In the early 20th century, there are large influx of Sumatrans to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of "Nasi Padang" (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore.