Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf.
It is commonly found in Malaysia, where it is considered as the national dish.
It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore, Indonesia, and Southern Thailand.
Nasi Lemak is considered an essential dish for a typical Malay-style breakfast.
We have compiled a list of popular nasi lemak cuisine stalls for your review:
Nasi Lemak is a rice dish that consists of fragrant rice cooked in coconut milk and pandan leaf.
It is then served with various sides and condiments.
The name Nasi Lemak literally means “rice in cream” or “rich rice” in Malay, referring to the rich and creamy taste of the coconut milk rice.
The main components of Nasi Lemak cuisine are the coconut milk rice, the sambal (a spicy sauce made from chillies, shallots, garlic, belacan, and other ingredients), the ikan bilis (dried anchovies), the roasted peanuts, the hard-boiled eggs, and the cucumber slices.
These are the basic and traditional ingredients that make up a Nasi Lemak, but there are many variations and additions that can be found in different regions and stalls.
Some of the common extras are fried chicken, rendang (a spicy meat stew), sambal sotong (spicy squid), sambal udang (spicy shrimp), and acar (pickled vegetables).
Nasi Lemak is a dish that can be eaten at any time of the day, but it is especially popular as a breakfast dish in Malaysia, Singapore, and Indonesia.
It is often sold by street vendors or at hawker centres, wrapped in banana leaves, paper, or plastic for easy takeaway.
Nasi Lemak is also a common dish served at Malay weddings, festivals, and celebrations.
It is a dish that is enjoyed by people of all races and backgrounds, as it reflects the diversity and richness of the Malay culture and cuisine.
4:00 pm – 12:00 am (Monday)
8:00 am – 3:00 pm (Sunday)
One of the distinctive features of Nasi Lemak is the use of pandan leaves, which are also known as screwpine leaves.
Pandan leaves are long and green, with a fragrant and floral aroma that enhances the flavour and smell of the rice.
Another feature of Nasi Lemak is the use of coconut milk, which gives the rice a rich and creamy texture and taste.
It is extracted from the grated flesh of mature coconuts, and is a common ingredient in many Southeast Asian dishes.
Coconut milk is high in fat and calories, but also has many health benefits, such as being rich in lauric acid, which has antibacterial and antiviral properties.
It also adds a subtle sweetness and nuttiness to the rice, making it more flavourful and satisfying.
Source of reference: Nasi Lemak – Wikipedia