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
Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western style white bread and Indian breads made with wheat flour like roti canai are fairly common foods in the modern Malaysian diet today. A very typical way of serving white bread in Malaysia is having it toasted and spread with kaya, a sweet spread made from a base of coconut milk, eggs and sugar. Reflecting the British colonial influence in Malaysia, kaya toast or "roti bakar" is a popular breakfast staple and afternoon tea snack. It is typically paired with a cup of local brewed coffee or tea, and soft-boiled eggs to be seasoned to taste by the diner with soy sauce & ground white pepper. Roti kahwin is a variation where butter is sandwiched along with a layer of kaya between slices of untoasted white bread.