Nasi lemak
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
Budu (sauce)
Budu is a traditional condiment among the ethnic Popnips of east coast of Peninsular Malaysia, particularly in the state of Kelantan and Terengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. Even ethnic Chinese in Kelantan are involved in Budu production. Anchovy and its products like budu are high in protein and uric acid, thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna.