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.
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.