Instruct: Given a question, retrieve relevant passages that can help answer the question.
Query: What is the national dish of Malaysia?
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;[6] it is also the native dish in neighbouring areas with significant Malay populations such as Singapore;[7] Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan.[8] 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.
In Malaysia, it is believed that the dish was brought by the Javanese Malaysian community during the early 19th-century in Malaysia. The recipe of "Mee Jawa" in Malaysia is also differ by the addition of sweet potato-base sauce into the dish. "Mee Jawa" mobile hawkers sold it by carrying two baskets with long wooden sticks on their shoulder and cycling by bicycle from one place to another. Not to mention Malaysia has tropical weather which sometimes has drastic heatwaves from time to time. Despite that, this dish was still sold anyhow.
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
The term ""char kway teow"" is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条). The dish's name is Hokkien ("chhá-kóe-tiâu"), but the dish may have its roots in Chaozhou in China’s Guangdong province and is mostly associated with the Teochew. The word "kóe-tiâu" (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.
Today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef "rendang", and "sambal" are favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is "oncom", similar in some ways to tempeh but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chili sauce and garnishes. It was created by immigrants from Hainan province in southern China and adapted from the Hainanese dish Wenchang chicken. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean cuisine but is also seen throughout Southeast Asia, particularly Malaysia where it is a culinary staple.
Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in mamak stalls located in both rural and urban Malaysia.
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.
Some cultural disputes exist between Malaysia and neighbouring countries, notably Indonesia. The two countries have a similar cultural heritage, sharing many traditions and items. However, disputes have arisen over things ranging from culinary dishes to Malaysia's national anthem. Strong feelings exist in Indonesia about protecting their national heritage. The Malaysian government and the Indonesian government have met to defuse some of the tensions resulting from the overlaps in culture. Feelings are not as strong in Malaysia, where most recognise that many cultural values are shared.
In Sarawak, Malaysia cassava leaves (long-leaf variety) is boiled and eaten with "sambal" (shrimp paste) or "tempoyak" (fermented durian). The long-leaf variety is also cooked with pork, chicken, fish, or snake in a large bamboo stick. This traditional dish is called manok pansoh. In Negeri Sembilan, Malaysia and Padang, Indonesia cassava leaves are also cooked for main dishes and called "gulai daun ubi".
Shrimp and grits is a traditional dish in the Low Country of coastal South Carolina and Georgia. A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular Malaysia. It is a traditional breakfast dish.
"Bak-kut-teh" is commonly consumed in both Malaysia and Singapore. The origin of "Bak-kut-teh" is unclear, but it is believed to have been brought over from Fujian, China. In Malaysia, the dish is popularly associated with Klang, and locals knows the place to be the origin of "bak kut teh". There are a number of claims for the invention of the dish; one claimed that a local "sinseh" (a Chinese physician) invented the dish in the 1930s, while another claimed he brought the recipe from his hometown Fujian, China, in the 1940s. The dish is also claimed to have been invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century. The dish was popular among early Chinese immigrants, many of whom had also come from Fujian.
Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands, Riau and Jambi provinces).[17] In Palembang, it is also a favourite local dish with the name "nasi gemuk". In palembangnese Malay, "gemuk" has the same meaning as "lemak". This unique dish often comes wrapped in banana leaves, newspaper or brown paper, or in some shops is served on a plate. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, making it possible for the dish to be eaten all day. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served with steamed rice. In Malaysia, nasi lemak can also be found in a pasar malam (night market) with a variety of dishes.
The dish is known as "berkat" (literally: "blessing") in Suriname. There are similar dishes in Riau and Riau islands (Sumatera), Malaysia, Brunei, Singapore and Southern Thailand called "nasi lemak". Another slightly different dish is "nasi ulam".
There is no clear definition of what can be specified as Eurasian. Some dishes are also found in Indonesian, Malaysian and Chinese cuisines. By local adaptation(s), or by its ubiquitous presence within the Eurasian community, a dish is sometimes considered "Eurasian".
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.
There was a controversy between Singapore and Malaysia regarding the origins of this dish. It was said that a restaurant (陆祯记) in Seremban, Malaysia first refined this dish from a Cantonese dish and sold it during Lunar New Year around 1940s. However, the son of the chef acknowledged that it is hard to dispute the "ownership" of the dish. This dish has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. One thing is certain though, that this dish has its roots deep in the Southern part of China.
It was also said to be created by 4 master chefs in 1964 in a restaurant kitchen in Singapore, then part of Malaysia. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963). [] The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant, established on 8 April 1963) and Sin Leong (founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese. All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.
Some cultural disputes exist between Malaysia and neighbouring Indonesia. The two countries share a similar cultural heritage, sharing many traditions and items. However, disputes have arisen over things ranging from culinary dishes to Malaysia's national anthem. Strong feelings exist in Indonesia about protecting that nation's national heritage. The rivalry between the two countries began during Konfrontasi just after Malaysian independence, when Indonesia and Malaysia were almost at war. Building resentment since then coupled with the economic success of Malaysia mean these feelings are still strong in Indonesia today. The Malaysian government and the Indonesian government have met to defuse some of the tensions resulting from the overlaps in culture. Feelings are not as strong in Malaysia, where most recognise that many cultural values are shared.
Sometimes food not found in its original culture is assimilated into another; for example, Chinese restaurants in Malaysia often serve Malaysian dishes. Food from one culture is sometimes cooked using styles taken from another. This means that although many Malaysian dishes originate from another culture, they have their own identities. Often the food in Malaysia is different from the original dishes; for example, Chinese food is often sweeter in Malaysian versions than the original. The Peranakans, Chinese who moved to Malaysia centuries ago, have their own unique cuisine that Chinese cooking techniques with Malay ingredients.
During a dinner food is not served in courses, but all at once. Rice is popular in many Malaysian dishes. Chilli is commonly found in Malaysian dishes, although this does not make them spicy. Noodles are common. Pork is rarely used in Malaysia, because of the large Muslim population. Some celebrations have food associated with them, and mooncakes are often eaten during Mooncake Festival.
A sample of representative Malaysian Chinese dishes found nationwide include:Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. As the vast majority of Malaysia's Indian community are mostly ethnic Tamils who are descendants of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Malaysia's cuisine reflects the multiethnic makeup of its population, and is defined by its diversity. Many cultures from Malaysia and the surrounding areas have greatly influenced Malaysian cuisine, with strong influence from Malay, Chinese, Indian, Thai, Javanese, and Sumatran cuisines. Much of this is due to Malaysia being a part of the ancient spice route. The cuisine is very similar to that of Singapore and Brunei, and also bears resemblance to Filipino cuisine. The different states of Malaysia have varied dishes, and often the food in Malaysia is different from the original dishes.
The question of its origin has been the subject of a dispute between Malaysia and Singapore; in 2009, the tourism minister of Malaysia, Ng Yen Yen, claimed that "bak kut teh" is a dish of Malaysian origin, and that neighbouring countries had "hijacked" many of Malaysia's original dishes.
"Nasi lemak" (coconut milk and pandan leaf) is the most popular coconut rice recipe in Malaysia. It is considered a national dish of Malaysia.