Nasi lemak

Nasi lemak(Jawi:ناسي لمق‎) is a dish originating inMalay cuisinethat consists offragrant ricecooked incoconut milkandpandan leaf. It is commonly found inMalaysia, where it is considered thenational dish.It is also a native dish in neighbouring areas with significantethnic Malaypopulations such asSingaporeandSouthern Thailand. InIndonesia, it can be found in several parts ofSumatra, especially theMalayregions ofRiau,Riau IslandsandMedan.It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Nasi lemak can also be found in theBangsamororegion ofMindanao, prepared by FilipinoMoros, as well asAustralia's external territories ofChristmas Islandand theCocos (Keeling) Islands.
Nasi lemakwas mentioned as early as 1875 in the French-Malay dictionary, compiled by Pierre-Etienne-Lazare Favre,a Roman Catholic missionary based in Malay Peninsula and in a bookThe Circumstances of Malay Life, written bySir Richard Olof Winstedtin 1909.With roots in Malay culture andMalay cuisine, its name inMalayliterally means "fat rice",but is taken in this context to mean "rich" or "creamy".The name is derived from the cooking process which involves soaking the rice incoconut creamandsteamingthe mixture. The rice is normally cooked withpandanleaves that gives its distinct flavour.
Traditionally, nasi lemak is wrapped and served inbanana leaves, added with a hot spicy sauce (sambal) and various garnishes, including freshcucumberslices, small friedanchovies(ikan bilis),roasted peanuts, and hard-boiled or fried eggs.
As a more substantial meal,nasi lemakmay also be served with an additional protein dish such asayam goreng(fried chicken),sambal sotong(cuttlefishin chili), small fried fish,cockles, andrendangdaging (beef stewed in coconut milk and spices).Other accompaniments include stir fried water convolvulus (kangkong),and spicy pickled vegetables saladacar. 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 sold in hawker food centres and roadside stalls in Malaysia and Singapore.In Malaysia, nasi lemak can also be found in night marketspasar malamalong with a variety of dishes.
In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands,Riauand coastalNorth Sumatraprovinces).
In thePalembangandJambiprovinces, it is also a favourite local dish with the namenasi gemuk, since inPalembang Malay,gemukis a synonym oflemak. This unique dish often comes wrapped in banana leaves, newspapers, or in some shops is served on a plate. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, allowing it to be eaten any time of day.
On 31 January 2019,Googlereleased aGoogle Doodlecelebrating nasi lemak.
InMalaysiaandSingapore,nasi lemakcomes in many variations as they are prepared by different chefs from different cultures. The originalnasi lemakin Malaysia is arguably a typicalsouthernandcentralpeninsularbreakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.Nasi lemak kukuswhich means "steamed nasi lemak" is another name given to nasi lemak served assteamed rice.
In northwestern Peninsular Malaysia,nasi lemakdishes typically incorporate curry into their recipe. The sambal served with the dish varies in spiciness, ranging from being mild in flavour to being very spicy, with a subtle sweet underlying flavours. Hotels often featurenasi lemakon their menu with elaborate dishes, such as beefrendangand the addition of other seafood.
Hawker centres in Singapore and Malaysia usually wrap the dish inbanana leavesto enhance its flavour. Roadside stalls sell them ready-packed, known as "nasi lemak bungkus", with minimal additions that cost betweenRM1.50 – 6.00 per pack. Seafood outlets often serve nasi lemak to accompany barbecued seafood.
There are Malaysian Chinese and Malaysian Indian versions, as well as Singaporean Malay and Singaporean Chinese versions. Some people suggest thatsambalis the most important part of anasi lemakmeal. If not prepared properly, it could ruin the entire dish.
A traditional Malaysiannasi lemakcalls for rice and a serving ofsambal,ikan bilis(anchovies), peanuts and boiled egg. In addition, somenasi lemakstalls can be found serving them withfried egg, a variety ofsambal, i.e.sambal kerang(blood cockles) andsambal ikan(fish), chicken or beefrendang,  or evenfried squids,chickenorfish.
A special feature of this dish is the white rice used, although variations using brown rice may be preferred by health-conscious consumers.Cooked with fresh coconut milk, and pandanus leaves (screwpine) thrown in, the rice is served on naturally fragrant banana leaves. This traditional serving style has been inherited for many generations -from a little stall by the road to commercials, it serves as simple way to fulfil the craving for this dish in large cities.
Also known asnasi lemak kuning(yellownasi lemak) ornasi lemak royale, this version ofnasi lemakis prevalent around parts of northernKedah, especially inAlor Setar, as well asPerlis. It has a distinct taste, composition, form and texture in contrast to conventionalnasi lemak. The rice is yellow in colour and commonly eaten withcurries, although some stalls may offer sambals. The rendition of the dish in Alor Setar is closer tonasi kandar.
However, as both variations ofnasi lemakare widely available in northern Kedah and Perlis, locals commonly refer to the traditionalnasi lemakasnasi lemak daun pisang(banana leafnasi lemak) to distinguish between the two interpretations of the meal.
In theeast coaststate ofTerengganu, thenasi lemakis largely similar with the traditional version. However,ikan aye/aya/tongkol(mackerel tuna) is one of the unique complimentary side dishes found in the state. The fish is commonly cooked in asambalsauce and eaten together with thenasi lemak. This regional version ofnasi lemakis a highly popular breakfast option especially in Terengganu's coastal areas.
InMalacca,kangkungis usually served to accompanynasi lemak, a contrast from thecucumberthat is commonly used in the standard version of the dish.
Although it is not common to seeChinesestalls and restaurants sellingnasi lemak, there is a non-halal version that containspork, sold in towns and cities such asMalacca,Penang,Perakand certain parts ofKuala Lumpur. Some Malaysian Chinese hawkers are known to make pork and wild boar curry,sambalandrendang. It is available in most non-halal restaurants and it is served in a variety of pork, such asluncheon meat, porkpetai,pork sausage, braised pork, and grilled pork chop.
TheMalaysian Indianvariation is similar to the original version. However, many Malaysian Indians are Hindus, and thus do not eat beef. Nasi lemak in the Malaysian Indian version is served withcurry, such as chicken curry, fish curry or lamb curry, as well as dishes like chickenmasalaor chicken varuval. Moreover, Malaysian Indians also serve a rendition of the dish alongside their very own version of rendang.
In certain parts of Malaysia and Singapore, hawkers and restaurants may offervegetariannasi lemak to cater forveganclientele. In this vegan variant the dried anchovies and theshrimp pasteforsambalare replaced with vegetarian substitutes. The vegetarian nasi lemak is served with stir fried vegetables and also plant-based imitation fish ormeat substitution.
Usually regarded as a uniqueCameron Highlandsspecialty wherestrawberriesare commercially grown and harvested. This variation of nasi lemak saw a combination of the fruit in itssambal. The rice is also dark pink in colour, to highlight its distinct identity.
Right across theMalacca Strait, theMalay Indonesiansof Sumatran east coast shares close kinship and commonMalay cuisineheritage with their Malaysian counterpart. As the result, nasi lemak is also native cuisine toRiau IslandsandRiauprovince, also several neighbouring provinces inSumatra.
In theRiau Archipelago,nasi lemakis considered a native Malay dish as well as a favourite breakfast fare among locals.Being an archipelagic region,seafoodare usually used to accompanynasi lemak, such asikan bilis(anchovy),ikan tamban(Sardinella longiceps),ikan selar kuning(Selaroides leptolepis),sotongorcumi-cumi(squid) or small prawns.Nasi lemakfrom the Riau Islands is quite similar to Malaysian version; it comes as a platter of coconut rice wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal).
The Riau Islands version however, comes with an addition of small fish locally known asikan tamban, usually fried withsambalchili paste and very crispy, the whole fish is edible.Prawnsandsquidsare also commonly stir-fried in chili paste assambal udangorsambal cumi. In Indonesia, nasi lemak is often sprinkled withbawang goreng(crispy friedshallotgranules).
InPekanbarucity in Sumatran province ofRiauhowever, locally caught freshwater river fishes are commonly used aslaukto accompany nasi lemak. The freshwater fishes includesikan selais(Kryptopterus cryptopterus) andikan patin(Pangasius). Other fish such asikan lomek(Harpadon nehereus) is also commonly used. These fishes are usually cooked inMinangstylelado ijo(green chili pepper), minced and fried asperkedel ikan, or just plainly fried.
In Pekanbaru,nasi lemakis also a popular breakfast fare. Just like other variants, the Riau nasi lemak is also rice cooked in rich coconut milk and pandan leaf to add aroma. Other than fried freshwater fish, Pekanbaru's nasi lemak might also served with fried anchovies, boiled egg,sambal, slices of cucumber, friedtempeh, beef cooked asgulaiorrendang, and also stir friedlong beansoften cooked in spicy coconut milk.
TheMedanMelayu Deliversion ofnasi lemakis usually served with choice of side dishes eitherrendang(beef or chicken) orbalado(egg or shrimp in chili sauce). A set of complete Medan'snasi lemakincludes a sprinkle of crispy fried shallot, slices of omelette,kripikkentang balado(spicy potato chips),tempe orek(seasoned friedtempeh),perkedel(fried potato patties),sambalchili paste, slices of cucumber, and slightly bitterempingcracker. Some traditional restaurant chains have dedicated their business to servingnasi lemak Medan.
Next torendangandbalado, the vegetable dishsayur masak lemak(vegetables including long beans, cabbage, and long green chilies in coconut milk) is also offered. It is a popularstreet foodin Medan sold in humble tarp tentswarung, and usually sold together withLontong Medan.Since Medan is located near theAcehborder, and there are numbers of Aceh people that reside in the city, the termnasi lemakandnasi gurihare often used interchangeably in the city, since the terms refer to a similarcoconut ricedish.
For most of the Singaporean Malay variation, thesambalof thenasi lemakhas more of a sweeter and less spicy taste when compared to other variations. As thesambalis a crucial portion of the nasi lemak, it is preferred to be less spicy so as not to overpower the taste of the coconut based rice and the other ingredients. The sides to this dish includes ikan bilis (anchovies), ikan kuning (Yellowstripe scad), peanuts and an omelette or fried egg, which is rather similar to the Malaysian version, although the use of a boiled egg as with the Malaysian version is somewhat less common. Occasionally, a variant using the long grainbasmati ricemay also be found. The rice is sometimes artificially colored green to indicate that it has been flavored with greenpandanleaves.
Retaining the familiar aroma of pandan leaves, the Singaporean Chinese variation comes with a variety of sides that includes deep frieddrumstick, chickenfranks,fish cake, curried vegetables and tongsanluncheon meat.There is also the traditional way of serving it with just theikan bilis(anchovies), peanuts and fried egg similar to the classic Malay version. Sometimes the rice is also coloured emerald green with the use of pandan extract, that perfumes the rice with a nice fragrance when added to the rice with the coconut milk as well as giving it its bright green colour. The use of the colour may have arisen as a gimmick to entice customers.
Nasi lemak's closest analogue is probably theSumatrannasi gemuk(lit. "fatty rice"), commonly found in the Indonesian cities ofJambiandPalembang. It is arguably that the difference is only due to dialects variant, in which the termlemakinJohor and Riau Malay dialectis synonymous withgemukinJambiandPalembang Malaydialect.
Therice cooked in coconut milkis actually very common inSoutheast Asia. This is the same process used to make similar rice dishes from neighbouringIndonesia, which arenasi udukfrom Jakarta,nasi gurihfromAcehandJavanesenasi liwet.However, there are differences in taste because knotted leaves ofpandan screwpineare steamed with the rice to impart flavour and fragrance. Less often other spices such as ginger and occasionally herbs likelemon grassmay be added for additional fragrance.
Nasi lemak is not as popular as the indigenousnasi dagang,nasi berlauk, andnasi kerabuin the northeast parts of Malay peninsula, particularly the states ofKelantanandTerengganu.Nasi dagangis also sold in neighbouring region inPattani,YalaandNarathiwatin Thailand andNatunain Indonesia. Although both dishes are often served for breakfast,nasi lemakhowever, can be served in a variety of ways, it is often eaten throughout the day.
Nasi lemuniis a similar savoury rice dish traditionally found in northernPeninsular Malaysia. Its preparation is almost similar with nasi lemak, however the former differs by the combination oflemunileaf (Vitex trifolia) in thecoconut milkand rice admixture. The introduction of the herb influenced its taste, aroma and contributed to the dark grey and black colourings on the rice. It is also believed that this variant is a healthier alternative ofnasi lemak. This meal is often paired together with the side dishes typically associated in a classicnasi lemaksambal, fried anchovies and boiled egg.
InBorneo, it is regarded as a speciality imported dish inSabahandSarawak. The dish is also different fromNasi katokin Brunei Darussalam; the latter is distinguished with the usage of plainwhite rice, a contrast from the coconut milk base found in nasi lemak.
In March 2016,nasi lemakwas mentioned as one of the 10 healthy international breakfast foods byTimemagazine.However, this opinion may be misleading as the writer might have been referring to the dish's "healthier" and smaller version, and comparing it to the largerAmerican breakfast(fried bacon, eggs, pancakes/hash browns). A single, full size serving ofnasi lemakwith additionalfried chicken, meat or fish, can be between 800 and well over 1,000 calories. The savoury coconut milk-infused rice also containssaturated fat, an ingredient connected to health problems, includingdiabetes.It is noticeable that although Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables, a study done among 432 adults showed that Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities.