Nasi lemak is a dish originating from Malaysian cuisine, consisting of fragrant rice cooked in coconut milk and pandan leaves.
It is commonly found in Malaysia, where it is considered the national dish, but it also originates from neighboring areas with significant Malay ethnic populations such as Singapore and southern Thailand.
In Indonesia, it can be found in various parts of Sumatra, particularly in the Malay regions of Riau, Riau Islands, and Medan.
It is considered an essential dish for a typical Malay-style breakfast.
Its name in Malay literally means “fatty rice,” but in this context, it is understood to mean “rich” or “creamy.”
The name comes from the cooking process, which involves soaking the rice in coconut cream and steaming the mixture.
In the provinces of Palembang and Jambi, it is also called nasi gemuk, as in the Palembang Malay language, gemuk is synonymous with lemak.
Nasi lemak kukus, meaning “steamed nasi lemak,” is another name given to nasi lemak served as steamed rice.
Traditionally, Nasi lemak is wrapped and served in banana leaves, with a spicy sauce (sambal) and various sides, including slices of fresh cucumber, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Frying, Steaming
- Cuisine: Malaysian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups jasmine rice
- 2 cups coconut milk
- 1 cup water
- 3 pandan leaves
- to taste sambal
- 6 hard-boiled eggs
- 1 cucumber
- to taste peanuts
- to taste dried anchovies (ikan bilis)
- to taste vegetable oil
Steps
Steam the rice in coconut milk and water with the pandan leaves.
Remove the leaves.
Fry the anchovies and peanuts.
Serve the rice with sliced cucumber, anchovies, hard-boiled eggs, sambal, and peanuts.
Type of Sambal:
It is usually served with sambal tumis (with dried anchovies), I opted for a sambal balado, where the chili or green chili is blended with garlic, shallot, red or green tomato, salt, and lemon or lime juice, then sautéed with oil, or you can buy it online.
FAQ (Frequently Asked Questions)
What are the variations of Nasi lemak?
In Malaysia and Singapore, nasi lemak is available in many variations as it is prepared by different chefs from diverse cultures.
In northwestern Peninsular Malaysia, curry is typically incorporated into the recipe.
The sambal served with the dish varies in spiciness, from mild to very spicy, with a subtle sweet flavor undertone.
Hotels often feature the dish on their menu with elaborate dishes, such as beef rendang and added seafood.
Known as nasi lemak kuning (yellow nasi lemak) or nasi lemak royale, this version is prevalent in some parts of northern Kedah, particularly in Alor Setar and Perlis.
The rice is yellow in color and is commonly eaten with curry, although some stalls may offer sambal.
Although it is uncommon to see Chinese stalls and restaurants selling nasi lemak, there exists a non-halal version that contains pork, sold in towns and cities like Malacca, Penang, Perak, and parts of Kuala Lumpur.
Some Malaysian Chinese hawkers are known to prepare pork and wild boar curry, sambal, and rendang.
It is available in most non-halal restaurants and is served in a variety of pork dishes.
The Malaysian Indian variation is similar to the original version. However, many Malaysian Indians are Hindus and therefore do not eat beef.
In the Malaysian Indian version, it is served with curry, such as chicken curry, fish curry, or lamb curry.
For more variations, read here.
