Nasi lemak

Malaysian rice dish cooked in coconut milk, served with sambal and side dishes.

Key facts

Course: Main course, usually for breakfast
Place of origin: Malaysia
Region or state: Peninsular Malaysia , certain parts of Sumatra ( Medan , Riau , Riau Islands , and Palembang ), Singapore , Brunei , southern Philippines , Southern Thailand , Cocos (Keeling) Islands , and Christmas Island
Serving temperature: Hot or room-temperature
Main ingredients: Rice cooked in coconut milk with pandan leaves
Ingredients generally used: Served with sambal, anchovies, cucumber, and various side dishes

via Wikipedia infobox

Article

Nasi lemak (Jawi: ناسي لمق‎; Malay pronunciation: [ˌnasi ləˈmaʔ]; lit. 'fatty rice') is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations, such as Singapore and Southern Thailand. In Indonesia, it can be found in parts of Sumatra, especially the Malay regions of Riau, Riau Islands, and Medan. It is considered an essential dish for a typical Malay-style breakfast.

Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as in Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.