Nasi lemak
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, Yala and Narathiwat in Thailand and Natuna in Indonesia), although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
Malaysian cuisine
Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah’s seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish fillet, fish balls, prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.