Nasi lemak

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Nasi lemak
Main course, usually for breakfast
Nasi Lemak, Mamak, Sydney.jpg
Nasi lemak served with anchovies, peanuts, egg, lamb curry, vegetables, and sambal tumis.
Place of origin:
Malaysia
Region or state:
Nationwide in Malaysia, also popular in Singapore and Riau Islands province in Indonesia
Creator(s):
Malay cuisine
Serving temperature:
Hot or room temperature
Main ingredient(s):
Rice cooked in coconut milk with sambal and various side dishes
Recipes at Wikibooks:
Cookbook Nasi lemak
Media at Wikimedia Commons:
Wikimedia Commons  Nasi lemak
 
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Nasi lemak
Main course, usually for breakfast
Nasi Lemak, Mamak, Sydney.jpg
Nasi lemak served with anchovies, peanuts, egg, lamb curry, vegetables, and sambal tumis.
Place of origin:
Malaysia
Region or state:
Nationwide in Malaysia, also popular in Singapore and Riau Islands province in Indonesia
Creator(s):
Malay cuisine
Serving temperature:
Hot or room temperature
Main ingredient(s):
Rice cooked in coconut milk with sambal and various side dishes
Recipes at Wikibooks:
Cookbook Nasi lemak
Media at Wikimedia Commons:
Wikimedia Commons  Nasi lemak
Nasi lemak is traditionally sold wrapped in banana leaves.

Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;[1] Brunei; Singapore;[2] Riau Islands; and Southern Thailand. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

History[edit]

Sir Richard Olof Winstedt have written about "nasi lemak" in Malaysia 1909 in his book "The Circumstances of Malay Life". [3] With roots in Malay culture and Malay cuisine, its name in Malay literally means "coconut 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. This is the same process used to make a dish from their neighbouring country, Indonesia, which is nasi uduk from Jakarta and nasi gurih from Aceh, therefore those dishes are quite similar. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, nasi lemak is served with a platter of side dishes wrapped in banana leaves, including cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal). As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chilli), cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

Nasi lemak is widely eaten in Indonesia, Malaysia and Singapore, even as a dish served in Indonesian and Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Indonesia and Malaysia. It often comes wrapped in banana leaves, newspaper or brown paper, or it could be served on a plate. However, there are restaurants which serve it as a noon or evening meals, 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.

Variations[edit]

Nasi lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken

In Malaysia and Singapore, nasi lemak comes in many varieties as they are prepared by different chefs in different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast among Malays. Malaysian Chinese and Indians also partake this dish in their breakfast but not as frequently as Malays. The sambal tends to range from fiery hot to mildly hot with a sweet undertaste. Nasi lemak in the Northern West Peninsular tends to include curry. Nasi lemak is not as popular as the indigenous nasi berlauk, nasi dagang, and nasi kerabu in North East Peninsular Malaysia. Nasi lemak is not a familiar breakfast in Sabah and Sarawak. Hotels usually have nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood. Hawker centres in Singapore and Malaysia usually wrap them in banana leaves to enhance the flavour. Roadside stalls sell them ready packed, known as "nasi lemak bungkus", with minimal additions that cost between RM 1–7 per pack. Seafood outlets often serve the basic nasi lemak to accompany barbecued seafood. There are Malaysian Chinese and Malaysian Indian versions, and 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 whole meal, since Malaysians like their food served hot and spicy.

The Traditional Malaysian Version[edit]

This traditional favourite offers sambal,ikan bilis (anchovies), peanuts and boiled egg. This is the most traditional version. You can find Nasi Lemak stalls serving them with fried egg, sambal kerang (cockles) - local favourite, sambal squids, sambal fish, chicken or chicken/beef rendang, squid fritters or even fried chicken or fish. An absolute all rounder, you can have it for breakfast, brunch, lunch, tea, dinner and even supper (in Malaysia this is a meal that takes place after diner, from around 10 pm to 4am ). It is also considered a favourite hang over food.

Malaysian Indian variation[edit]

The Malaysian Indian variation is similar to the original version. However, many Malaysian Indians are Hindus, and do not eat beef. Therefore, beef is not included while preparing the Malaysian Indian version of nasi lemak. Nasi lemak in the Malaysian Indian version is served with curry, such as chicken curry, fish curry or lamb curry.

Malaysian Chinese variation[edit]

Although it is not common to see Malaysian Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork sold in towns and cities such as Malacca and certain parts of Kuala Lumpur. Some Malaysian Chinese hawkers are known to make minced pork sambal.

Riau Islands variation[edit]

Similar to Malaysian variation with a kind of small fish called ikan tamban, usually fried with sambal and very crispy, whole fish is edible.

Singaporean Chinese variation[edit]

Retaining the familiar aroma of pandan leaves, the Chinese variation comes with a variety of sides that includes deep fried drumstick, chicken franks, fish cake, curried vegetables and luncheon meat.

Vegetarian variation[edit]

In certain parts of Kuala Lumpur, some Malaysian Chinese and Malay hawkers also offer vegetarian nasi lemak in which the dried anchovies is substituted with vegetarian mock anchovies.

See also[edit]

Gallery[edit]

Notes and references[edit]

  1. ^ Dwayne A. Rules (7 April 2011). "Nasi lemak, our 'national dish'". The Star. Archived from the original on 6 November 2013. Retrieved 6 November 2013. 
  2. ^ "Nasi lemak". YourSingapore.com. Retrieved 2012-05-05. 
  3. ^ The Circumstances of Malay Life, Sir Richard Olof Winstedt, Richard Winstedt, Ams PressInc, 1909 - Social Science - 90 pages