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.
Ayam masak merah
Ayam masak merah is a Malaysian traditional dish. This literally means red-cooked chicken in English. It is a casserole of chicken pieces in tomato. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and garlic, onions and ginger.