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.
Pahang
The staple food in a Pahang culinary tradition is rice, which is also common in any other Asian cultures. Rice is commonly served with "gulai" or "singgang", "ulam" and "sambal" condiments. Popular "sambals" are "sambal hitam", "sambal tempoyak" and "sambal belacan". One of the most famous "gulai" in Pahang that has been established as the signature dish of the state, is "Gulai Tempoyak Patin". The dish consists of juicy, tender patin fish cooked in curry made of "tempoyak" (fermented durian). Other notable Pahang "gulai" are "Gulai Patin Asam Rebus" (a dish similar to the "Gulai Tempoyak Patin" but the watery soup or gravy, tastes a little sour and spicy) and "Gulai Asam Rong" (a sour and slightly bitter taste gulai made of processed rubber tree fruits). Other popular Pahang dishes are "Nasi Kebuli", "Opor Daging" and "Paceri Nenas".