India, April 26 -- If there is one dish that Malaysians can never say no to, it would be nasi lemak. Its ubiquitous flavours are something that many hold close to their hearts and you can have it any time of day.

It transcends racial boundaries in Malaysia as well. The Chinese version has its rice richer and oilier, while the Malay version is usually packed with aromatics like lemongrass, pandan and ginger. Nasi lemak cooked by the Chinese are typically served with curry; either chicken, pork or wild boar. But if you check out the stalls operated by the Malays, expect robust and intense dishes like rendang, sambal goreng and spiced fried chicken. The Peranakans have also their own version, usually served with kangkung belachan and sambal...