Nasi Lemak sometimes referred to as the national dish of Malaysia, is an aromatic rice dish. Cooked in a base of coconut milk and pandan leaf, the dish is usually served piping hot. Featured in the Times Magazine as one of the top ten healthy breakfast dishes across the globe, it is a must-have when you visit Malaysia.
Culinary background of
Nasi Lemak became popular worldwide upon its mention in “The Circumstances of Malay Life”, a book by Sir Winstedt. The dish gets its name from the cooking method used and thus translates to creamy rice. While the preparation uses a traditional method, the difference in taste and aroma remain attributed to the use of Pandan leaves. The rice cooked in coconut milk continues to steam along with the knotted leaves of Pandan screwpine. Meanwhile, the leaves enhance the flavour and fragrance of the dish. Few recipes even involve the addition of spices such as ginger and herbs like lemongrass for a distinctive flavour.
How they serve it
Traditionally served with sambal, a hot spicy sauce, the dish comes with a variety of garnishes. The garnishes include cucumber slices, fried anchovies, crushed roasted peanuts and fried or boiled eggs. You can customise the dish on adding meat of your choice from — fried chicken (Ayam Goreng), fish, squid or cockles. Thus, many stalls or restaurants pre-pack portions of Nasi Lemak in banana leaves to serve them on the go.
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