The national cuisine of Malaysia, a multiethnic blend of Malay, Chinese, Indian, and colonial European influences shaped by the country's place on historic Southeast Asian spice-trade routes. It shares core dishes with Malay cuisine, such as nasi goreng, laksa, satay, and rendang, but also draws on Malaysian Chinese and Malaysian Indian cooking, giving it broader range, including non-halal preparations, than Malay cuisine alone. Coconut milk, chili, lemongrass, galangal, and turmeric are staples throughout, though regional styles vary, from the Thai-leaning cuisine of Kelantan in the north to the Malay-Chinese-Singaporean blend found in Johor in the south.