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.

The rice cooked in coconut milk is actually common in Southeast Asia.
This is the same process used to make similar rice dishes from their neighbouring country Indonesia, which are nasi uduk from Jakarta, nasi gurih from Aceh and Javanese nasi liwet.
However, there are differences in taste because knotted leaves of Pandan screwpine are steamed with the rice to impart flavour and fragrance.
Less often other spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.

Nasi lemak in the Northern West Peninsular tends to include curry.
The sambal tends to range from fiery hot to mildly hot with a sweet under taste.
 Nasi lemak is not as popular as the indigenous nasi berlauk, nasi dagang, and nasi kerabu in North East Peninsular Malaysia.
It is regarded as a speciality imported dish in Sabah and Sarawak.
Hotels often feature nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood.
Hawker centres in Singapore and Malaysia usually wrap them in banana leaves to enhance the flavour.
Roadside stalls sell them ready packed, known as "nasi lemak bungkus", with minimal additions that cost between RM 1.50 – 6.00 per pack.
Seafood outlets often serve the basic nasi lemak to accompany barbecued seafood.
There are Malaysian Chinese and Malaysian Indian versions, and Singaporean Malay and Singaporean Chinese versions.
Some people suggest that sambal is the most important part of a nasi lemak meal.
If not prepared properly, it could ruin the dish, since Malaysians love food that is hot and spicy.
A good deal of spirited and good-natured debate exists around this point.
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.
The rice cooked in coconut milk is actually common in Southeast Asia. This is the same process used to make similar rice dishes from their neighbouring country Indonesia, which are nasi uduk from Jakarta, nasi gurih from Aceh and Javanese nasi liwet. However, there are differences in taste because knotted leaves of Pandan screwpine are steamed with the rice to impart flavour and fragrance. Less often other spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
Nasi lemak in the Northern West Peninsular tends to include curry. The sambal tends to range from fiery hot to mildly hot with a sweet under taste.  Nasi lemak is not as popular as the indigenous nasi berlauk, nasi dagang, and nasi kerabu in North East Peninsular Malaysia. It is regarded as a speciality imported dish in Sabah and Sarawak. Hotels often feature nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood. Hawker centres in Singapore and Malaysia usually wrap them in banana leaves to enhance the flavour. Roadside stalls sell them ready packed, known as "nasi lemak bungkus", with minimal additions that cost between RM 1.50 – 6.00 per pack. Seafood outlets often serve the basic nasi lemak to accompany barbecued seafood. There are Malaysian Chinese and Malaysian Indian versions, and Singaporean Malay and Singaporean Chinese versions. Some people suggest that sambal is the most important part of a nasi lemak meal. If not prepared properly, it could ruin the dish, since Malaysians love food that is hot and spicy. A good deal of spirited and good-natured debate exists around this point.
Nasi lemak