Malaysian cuisine
A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish. It is customarily served with "ikan bilis" or fried anchovies, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.
Singaporean cuisine
Singaporean Malay dishes, influenced by the food of the Malay Peninsula, Sumatra, Java and the Riau Islands, tend to be adapted to local tastes and differ from their counterparts in neighbouring countries. Although Malays are native to Singapore, most Malays in Singapore today are either relatively recent immigrants from Indonesia and Malaysia, or the descendants of these immigrants. Hence, Singaporean Malay cuisine features a unique set of influences, especially from Minang cuisine. Spices and coconut milk are common ingredients, although Chinese ingredients such as taupok (tofu puffs) and tofu (known as tauhu in Malay) have been integrated. Many Chinese and Tamil Muslim adaptations of the following dishes also exist. Pork is not used as it's prohibited in Islam.