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.
Telur pindang
Telur pindang in Malaysia is most popular in Johor, the southern-most state in Peninsular Malaysia. The true origins of the dish is unclear, however the cuisine most likely originated from Chinese merchants and settlers who came to the country in the 19th century through the once independent sultanate, having significant similarities to tea eggs. Another possible theory suggests that it was probably brought by Javanese immigrants instead, that settled in Johor about a century ago. The recipe might have caught on due to its preserved nature. With Johor being a hub of international trade, it would be useful to the many merchants at sea who can benefit from such an easily stored food item that lasted for weeks.