[Nasi Lemak 2.0 720p Download
Phyllis Sterlin
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.[5][6][7] It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore[8][9] and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan.[10] 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.[11]
Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.[citation needed]
Nasi lemak was mentioned in a book The Circumstances of Malay Life, written by Sir Richard Olof Winstedt in 1909.[12][13] With roots in Malay culture and Malay cuisine, its name in Malay literally means "fat rice",[14][15] but is taken in this context to mean "rich" or "creamy".[16] The name is derived from the cooking process which involves soaking the rice in coconut cream and steaming the mixture. The rice is normally cooked with pandan leaves that gives its distinct flavour.[14]
Traditionally, nasi lemak is wrapped and served in banana leaves, added with a hot spicy sauce (sambal) and various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs.[14][17]
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 rendang daging (beef stewed in coconut milk and spices).[17][18] Other accompaniments include stir fried water convolvulus (kangkong),[19] 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 sold in hawker food centres and roadside stalls in Malaysia and Singapore.[8] In Malaysia, nasi lemak can also be found in night markets pasar malam along with a variety of dishes.
In the Palembang and Jambi provinces, it is also a favourite local dish with the name nasi gemuk, since in Palembang Malay, gemuk is a synonym of lemak. 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.
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served as steamed rice.
In northwestern Peninsular Malaysia, nasi lemak dishes 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 feature nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood.
There are Malaysian Chinese and Malaysian Indian versions, as well as Singaporean Malay and Singaporean Chinese versions. Some people suggest that sambal is the most important part of a nasi lemak meal. If not prepared properly, it could ruin the entire dish.
A special feature of this dish is the white rice used, although variations using brown rice may be preferred by health-conscious consumers.[22] 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 as nasi lemak kuning (yellow nasi lemak) or nasi lemak royale, this version of nasi lemak is prevalent around parts of northern Kedah, especially in Alor Setar, as well as Perlis. It has a distinct taste, composition, form and texture in contrast to conventional nasi lemak. The rice is yellow in colour and commonly eaten with curries, although some stalls may offer sambals. The rendition of the dish in Alor Setar is closer to nasi kandar.
In the east coast state of Terengganu, the nasi lemak is 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 a sambal sauce and eaten together with the nasi lemak. This regional version of nasi lemak is a highly popular breakfast option especially in Terengganu's coastal areas.
Although it is not common to see Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork, sold in towns and cities such as Malacca, Penang, Perak and certain parts of Kuala Lumpur. Some Malaysian Chinese hawkers are known to make pork and wild boar curry, sambal and rendang. It is available in most non-halal restaurants and it is served in a variety of pork, such as luncheon meat, pork petai, pork sausage, braised pork, and grilled pork chop.
The Malaysian Indian variation 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 with curry, such as chicken curry, fish curry or lamb curry. 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 offer vegetarian nasi lemak to cater for vegan clientele. In this vegan variant the dried anchovies and the shrimp paste for sambal are replaced with vegetarian substitutes. The vegetarian nasi lemak is served with stir fried vegetables and also plant-based imitation fish or meat substitution.
Usually regarded as a unique Cameron Highlands specialty where strawberries are commercially grown and harvested. This variation of nasi lemak saw a combination of the fruit in its sambal. The rice is also dark pink in colour, to highlight its distinct identity.
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 Islands and Riau province, also several neighbouring provinces in Sumatra.[23]
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.[25] 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, nasi lemak is 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, fried tempeh, beef cooked as gulai or rendang, and also stir fried long beans often cooked in spicy coconut milk.[27]
Next to rendang and balado, the vegetable dish sayur masak lemak (vegetables including long beans, cabbage, and long green chilies in coconut milk) is also offered. It is a popular street food in Medan sold in humble tarp tents warung, and usually sold together with Lontong Medan.[28] Since Medan is located near the Aceh border, and there are numbers of Aceh people that reside in the city, the term nasi lemak and nasi gurih are often used interchangeably in the city, since the terms refer to a similar coconut rice dish.
For most of the Singaporean Malay variation, the sambal of the nasi lemak has more of a sweeter and less spicy taste when compared to other variations. As the sambal is 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), 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 grain basmati rice may also be found. The rice is sometimes artificially colored green to indicate that it has been flavored with green pandan leaves.
Retaining the familiar aroma of pandan leaves, the Singaporean Chinese variation comes with a variety of sides that includes deep fried drumstick, chicken franks, fish cake, curried vegetables and tongsan luncheon meat.[29] There is also the traditional way of serving it with just the ikan 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.
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