NASI LEMAK

Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. Nasi lemak can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with nasi dagang, sold in the Malaysian east coast states of Terengganu and Kelantan, although both dishes are often served for breakfast. Nasi lemak can be served in a variety of ways, it is often eaten throughout the day.

Nasi lemak was mentioned in a book "The Circumstances of Malay Life", written by Sir Richard Olof Winstedt in 1909. With roots in Malay culture and Malay cuisine, its name in Malay literally means "oily or 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. The rice is normally cooked with pandan leaves that gives it a distinctive flavour.

Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. 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), small fried fish, cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices). Other accompaniments include stir fried water convolvulus (kangkong), and spicy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.

Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore.

In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands, Riau and Jambi provinces). In Palembang, it is also a favourite local dish with the name "nasi gemuk". In palembangnese Malay, "gemuk" has the same meaning as "lemak". This unique dish often comes wrapped in banana leaves, newspaper or brown paper, or it in some shops served on a plate.

However, owing to its popularity there are restaurants which serve it as a noon or evening meal, 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. In Malaysia, nasi lemak can also be found in a pasar malam (night market) with a variety of dishes.

Nasi Lemak is the national dish of Malaysia. It's eaten any time. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of the day! It's cooked in coconut milk, with pandan leaves and even ginger or a stalk of lemon grass.

Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish. 

HOW TO COOK NASI LEMAK:

INGREDIENTS:

Nasi Lemak: 

1 cup rice

3 screwpine (or pandan) leaves

salt to taste

1 grated coconut 

Preparation:

Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.

Sambal Ikan Bilis:

1 bombay onion

1/2 cup dried ikan bilis ( anchovies )

1 clove garlic

2 tbsps tamarind juice

4 shallots

8 dried chillies

Prawn paste ( belacan) ( Optional )

Salt and sugar to taste

Preparation:

Sambal Ikan Bilis:

Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.

HOW TO MAKE NASI LEMAK VIDEO!!!