page_title: Nasi lemak
section_title: Indonesian Riau variation
hierarchical_section_title: Nasi lemak / Variations / Indonesian Riau variation
caption_attribution_description: English: Nasi lemak (Malay fragrant coconut rice) served with sambal cumi (squid in chili sauce), sambal teri (sambal with anchovy), teri kacang (peanuts and salted ancovy), half boiled egg, and slices of cucumber. The rice is sprinkled with bawang goreng (fried shallot), served in a restaurant in Indonesia. Although this dish is popularly known as a national dish of Malaysia, it is also considered as a native dish in Riau Islands and Riau provinces in Indonesia, where it often served with spicy freshwater fish or seafoods (fish, shrimp or squid). Bahasa Indonesia: Nasi lemak (nasi gurih dan harum yang dimasak dengan santan khas Melayu) disajikan dengan sambal cumi, sambal teri, teri kacang, separuh telur ayam rebus, irisan mentimun, dan nasi ditaburi sedikit bawang goreng. Disajikan di sebuah restoran di Indonesia. Meskipun hidangan ini dikenal sebagai hidangan nasional Malaysia, hidangan ini juga dianggap hidangan setempat di provinsi Kepulauan Riau dan provinsi Riau, di mana biasanya disajikan dengan ikan air tawar atau boga bahari (ikan, udang, atau cumi-cumi).
context_page_description: Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations 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. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
context_section_description: Right across the Malacca Strait, the Malay Indonesians of Sumatran east coast shares close kinship and common Malay cuisine heritage with their Malaysian counterpart. As the result, nasi lemak is also native cuisine to Riau Island and Riau province. In archipelagic region like Riau Islands province of Indonesia, usually seafood are used to accompany nasi lemak, such as ikan bilis (anchovy), ikan tamban (Sardinella longiceps), ikan selar kuning (Selaroides leptolepis), sotong or cumi-cumi (squid) or small prawns. The Riau islands traditional nasi lemak 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 as ikan tamban, usually fried with sambal chili paste and very crispy, the whole fish is edible. Prawns and squids are also commonly stir-fried in chili paste as sambal udang or sambal cumi. In Indonesia, nasi lemak is often sprinkled with bawang goreng (crispy fried shallot granules).
  In Pekanbaru city in Sumatran province of Riau however, freshwater river fishes are commonly used as lauk to accompany nasi lemak. The freshwater fishes includes ikan selais (Kryptopterus cryptopterus) and ikan patin (Pangasius). Other fish such as ikan lomek (Harpadon nehereus) is also commonly used. These fishes are usually cooked in Minang style lado ijo (green chili pepper), minced and fried as perkedel ikan, or just plainly fried.
caption: Nasi lemak with sambal cumi (chili squid), served in Indonesia. In Riau Islands and Riau provinces it is often served with spicy freshwater fish or seafoods (fish, shrimp or squid).
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