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.
Indonesian cuisine
Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably Malaysian cuisine. Indonesian influence is pervasive in the central state of Negeri Sembilan, which was settled largely by Minangkabau people hailing from West Sumatra and is, thus, reflected in their culture, history and cuisine. Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including "rendang", "gulai", "asam pedas" and "tempoyak". Rendang is a typical example that has been well-integrated into mainstream Malaysian cuisine and is now considered as their own, and popular especially during "Hari Raya Aidil Fitri". In the early 20th century, there are large influx of Sumatrans to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of "Nasi Padang" (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore.