Nasi lemak
From jeena
 Nasi lemak served with anchovies, peanuts, egg, lamb curry, vegetables, and sambal belacan. | |
| Origin | |
|---|---|
| Place of origin | Malaysia |
| Region or state | Nationwide in Malaysia, also popular in Singapore and Riau Islands province in Indonesia |
| Creator(s) | Malay cuisine |
| Details | |
| Course | Main course, usually for breakfast |
| Serving temperature | Hot or room temperature |
| Mainingredient(s) | Rice cooked in coconut milk with various side dishes |
Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;[1] Brunei;Singapore;[2] Riau Islands; and Southern Thailand. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
History
With roots in Malay culture and Malay cuisine, its name in Malay literally means "fatty rice", but is taken in this context to mean "rich" or "creamy". The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. This is the same process used to make a dish from their neighboring country,Indonesia, which is nasi uduk, therefore the two dishes are quite similar. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter of food wrapped in banana leaves, with cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chilli), cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang(beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi lemak is widely eaten in Malaysia and Singapore, even as a dish served in Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Malaysia. It often comes wrapped in banana leaves, newspaper or brown paper,and it could be served on a plate. However, there are restaurants which serve it as a noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served with steamed rice.
[edit]Variations
In Malaysia and Singapore, nasi lemak comes in various versions as they are prepared by different chefs in different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast among Malays. Malaysian Chinese and Indians also partake this dish in their breakfast but not as frequently as Malays. The sambal tend to range from fiery hot to mildly hot with a sweet undertaste. Nasi lemak in the Northern West Peninsular tend to include curries. Nasi lemak is not as popular as the indigenous Nasi Berlauk, Nasi Dagang and Nasi Kerabu in North East Peninsular Malaysia. Nasi lemak is not a familiar breakfast in Sabah and Sarawak. Hotels have 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 1–7 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 may suggests that sambal is the most important part of the nasi lemak. Without it prepared perfectly, it might ruin the whole meal, since Malaysian like their food served in hot and spicy ways.
[edit]Malaysian Indian variation
The Malaysian Indian variation is similar to the original version. However, many Malaysian Indians are Hindus, and do not eat beef. Therefore, beef is not included while preparing the Malaysian Indian version of nasi lemak. Nasi lemak in Malaysian Indian style is served with curry, such as chicken curry, fish curry or lamb curry.
[edit]Malaysian Chinese variation
Although it is not common to see Malaysian Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork sold in towns and cities such as Malacca and certain parts of Kuala Lumpur. Some Malaysian Chinese hawkers are known to make minced pork sambal.
[edit]Riau Islands variation
Similar to Malaysian variation with a kind of small fish called ikan tamban, usually fried with sambal and very crispy, whole fish is edible.
[edit]Singaporean Malay variation
This traditional favourite offers ikan bilis, nuts, fried fish, cucumber, and occasionally a fried egg.
[edit]Singaporean Chinese variation
Retaining the familiar aroma of pandan leaves, the Chinese variation comes with a variety of sides that includes deep fried drumstick, chicken franks, fish cake, curried vegetables and luncheon meat.
[edit]Vegetarian variation
In certain parts of Kuala Lumpur, some Malaysian Chinese and Malay hawkers also offer vegetarian nasi lemak in which the dried anchovies is substituted with vegetarian mock anchovies.
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