Have a taste of nasi lemak – an authentic Malay cuisine. The rice is cooked in coconut milk for a creamy fragrance and served with spicy sambal, crispy ikan bilis (anchovies), hard-boiled egg, fried peanuts and cucumber slices.
That’s just the ‘biasa’ or basic ofering — you can pile curries, meat or seafooddishes on top of that. Simply irresistible.
Nasi lemak is considred a national dish and a national heritage of Malaysia. It is usually eaten during breakfast but can also be found by people eating at any time of the day.
With roots in Malay culture, its name means "creamy rice ". The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed.
Traditionally, Nasi Lemak is served with rice with cucumber slices, ikan bilis, roasted peanuts, hard boiled egg and hot spicy sambal and is wrapped in banana leaves.
As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices).
Hotels often feature nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood. Hawker centers 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 2.50 – 10.00 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.
You must try them all!