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.
Terengganu
Terengganu, along with Kelantan is known as the cradle of the Malay civilization in Peninsular Malaysia. There are various traditional dances in the state such as the Ulek Mayang, Rodat, Saba, Balai, Nur Sakti and others, some even predates the arrival of Islam in the region. Terengganu is also one of few states to adopt Gamelan as part of their traditional theatre (after Riau and Pahang), the Terengganu Gamelan has developed a distinct identity from Sundanese and Javanese Gamelan. The Gamelan was originally bought from Pahang and later to Terengganu and played only during royal occasions. Today the Gamelan is part of the state's cultural heritage.
The most famous local food is "Keropok Lekor", which is made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce for afternoon tea. "Keropok Keping" (fish crackers) are made from sun-dried slices of "Keropok Lekor". Numerous "keropok" stalls are to be found on the side of the highway that passes through coastal communities. Keropok lekor best eaten with local chili sauce, made from dried chili, tamarind, sugar and vinegar.