Nasi lemak
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
Malaysian cuisine
A popular way to cook leafy vegetables like "kangkung" and sweet potato leaves is stir frying with a pungent sauce made from belacan (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like "paku pakis" and "midin". Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called "acar". Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam. An ulam spread may include items such as banana blossoms, cucumber, winged beans, "pegaga" leaves, petai, and yardlong beans, typically eaten with a pungent dipping sauce like sambal belacan.