Nasi lemak is a Malay cuisine made of fragrant rice cooked in coconut milk and pandan leaves. It is considered the national dish of Malaysia. It is directly translated as “fat rice”, which refers to its rich and creamy texture. It gets its distinct flavour from the pandan leaves.

Ingredients served together with Nasi Lemak include slices of fresh cucumber, ikan bilis (fried dried anchovies), roasted peanuts, hard-boiled egg and sambal (chilli paste) to enhance the taste and flavours of the national dish.

Sambal Tumis is a type of sambal served together with Nasi Lemak. It entails gently frying a mixture of dried and fresh chillies combined with other aromatic ingredients like shallots, garlic, galangal, lemongrass, fresh turmeric root, and toasted belacan in heated oil. 

Whereas sweet sambal is made from dried or fresh chillies, belacan and gula Melaka (palm sugar).

Culturally, one uses their right hand when eating, as the left hand is thought to be used for taking care of dirty and other ‘unclean’ bodily functions.