Nasi Lemak

Nasi Lemak - Malaysia National Dish

In the past, nasi lemak (coconut rice)is normally eaten mainly for breakfast. However, due to its popularity, nasi lemak is now widely eaten for lunch, dinner or at any time of the day. And for those who love to cook, nasi lemak is now one of their menu for family serving.

Nasi lemak has become so puluar that it is widely avaibale in many Malaysian restaurants at international worldwide. It 2014, Nasi Lemak made its name in the United Kingdom when a Bath home-maker, Catherine Chin WP Coombes, won the MasterChef UK 2014 title.

Nasi lemak is a coconut rice dish served with spicy sambal, complemented with fried anchovies, sliced cucumbers, crunchy groundnuts and half of a hard-boiled egg. Modern-day variations on the dish now offer an extensive array of other side dishes. Some love to eat nasi lemak with sunny side-up egg, fried chicken, shrimp sambal, chicken rendang, beef rendang or even fried fish.

It is said that nasi lemak was once a farmer’s meal. Farmers needed a hearty meal in the morning, so eating nasi lemak kept them full and energetic as all the food groups are covered one essential dish — carbohydrates from the rice, fats from the sambal and protein from the anchovies.

The preparation of this national dish of Malaysia is easy and simple. The rice is initially soaked in coconut milk and pandan leaves before being steamed to give each grain a fragrant light coconut creaminess. While the rice is cooked, variants include a small cut of ginger and pandan leaves will be added into the cooking rice.

The sambal is the dish’s signature condiment. It can range from complementary sweetness or bold spiciness. The sambal is a combination of dried chillies, red onions, garlics, shrimp paste, tamarind, sugar and salt. Sugar and tamarind will give the spicy sambal a sweet and tangy taste.
At Selera Malaysia Bistro, we guarantee you the amazing taste of this local dish of Malaysia. Head up to our restaurant to enjoy your nasi lemak today!