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.
Indonesian cuisine
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and "bumbu" spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most of Indonesians favour hot and spicy food, thus "sambal", Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.
Some popular Indonesian dishes such as "nasi goreng", "gado-gado", Satay, and "soto" are ubiquitous in the country and considered as national dishes. The official national dish of Indonesia however, is "tumpeng", chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions. However, later in 2018, the same ministry has chosen 5 national dish of Indonesia; they are "soto, rendang, satay, nasi goreng", and "gado-gado".