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.
Terengganu
Terengganu, along with Kelantan is known as the cradle of the Malay civilization in Peninsular Malaysia. There are various traditional dances in the state such as the Ulek Mayang, Rodat, Saba, Balai, Nur Sakti and others, some even predates the arrival of Islam in the region. Terengganu is also one of few states to adopt Gamelan as part of their traditional theatre (after Riau and Pahang), the Terengganu Gamelan has developed a distinct identity from Sundanese and Javanese Gamelan. The Gamelan was originally bought from Pahang and later to Terengganu and played only during royal occasions. Today the Gamelan is part of the state's cultural heritage.
The most famous local food is "Keropok Lekor", which is made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce for afternoon tea. "Keropok Keping" (fish crackers) are made from sun-dried slices of "Keropok Lekor". Numerous "keropok" stalls are to be found on the side of the highway that passes through coastal communities. Keropok lekor best eaten with local chili sauce, made from dried chili, tamarind, sugar and vinegar.