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
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and "bumbu" spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most of Indonesians favour hot and spicy food, thus "sambal", Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.
Some popular Indonesian dishes such as "nasi goreng", "gado-gado", Satay, and "soto" are ubiquitous in the country and considered as national dishes. The official national dish of Indonesia however, is "tumpeng", chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions. However, later in 2018, the same ministry has chosen 5 national dish of Indonesia; they are "soto, rendang, satay, nasi goreng", and "gado-gado".