Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as 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 several 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 is featured as a national dish in most of the country's tourism brochures and promotional materials.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi uduk is an Indonesian style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Nasi kuning, or sometimes called nasi kunyit, is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning.
Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.
Serundeng refers to a spicy grated coconut side dish or condiment, to accompany rice in Indonesian language. Serundeng may taste sweet, or hot and spicy according to recipe variants.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam).
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle, however the most common recipe today uses readily available rambak or krupuk kulit.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Nasi gurih is an Indonesian steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Nasi minyak is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin (ghee) and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. However, it is also common in neighboring Jambi as far north to Medan in North Sumatra. Nasi minyak looks and tastes similar to nasi kebuli, this is because both rice dishes are influenced by Indian and Middle Eastern cuisines, as evidence in the use of ghee and certain spices. Bumbu spice mixture being used including cardamom, anise, clove, caraway, cinnamon, onion, garlic and curry powder.
Burgo is an Indonesian folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. In Palembang, burgo is a popular choice for breakfast. Burgo is quite similar with lakso, although lakso is thick rice noodles and its soup has yellowish color acquired from turmeric.
Lakso is a spicy Indonesian noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia.
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
