 Nasi lemak withsotong pedas (spicy squid),sambal chili paste, boiled egg, slices of cucumber,ikan bilis, and peanuts served at a restaurant in Penang | |
| Course | Main course, usually for breakfast |
|---|---|
| Place of origin | Malaysia[1][2][3][4] |
| Region or state |
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| Serving temperature | Hot or room-temperature |
| Main ingredients | Rice cooked incoconut milk withpandan leaves |
| Ingredients generally used | Served with sambal, anchovies, cucumber, and various side dishes |
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| Breakfast culture in Malaysia: dining experience in a multi-ethnic society | |
|---|---|
| Country | Malaysia |
| Reference | 02113 |
| Region | Asia and the Pacific |
| Inscription history | |
| Inscription | 2024 (19th session) |
| List | Representative |
Nasi lemak (Jawi:ناسي لمق;Malay pronunciation:[ˌnasiləˈmaʔ]) is a dish originating inMalay cuisine that consists ofrice cooked incoconut milk andpandan leaf. It is commonly found in Malaysia, where it is considered thenational dish.[5][6][7] It is also a native dish in neighbouring areas with significantethnic Malay populations, such asSingapore[8][9] andSouthern Thailand. In Indonesia, it can be found in parts ofSumatra, especially theMalay regions ofRiau,Riau Islands, andMedan.[10] It is considered an essential dish for a typical Malay-style breakfast.[11]
Nasi lemak can also be found in theBangsamoro region ofMindanao, prepared by FilipinoMoros, as well as in Australia's external territories ofChristmas Island and theCocos (Keeling) Islands.[citation needed]
Nasi lemak was mentioned as early as 1875 in a French–Malay dictionary compiled by Pierre-Étienne-Lazare Favre,[12] a Roman Catholic missionary based on the Malay peninsula, and in a book titledThe Circumstances of Malay Life, written byRichard Olaf Winstedt in 1909.[13][14] With roots in Malay culture andcuisine, the name of the dish inMalay literally means "fat rice"[15][16] but is taken in this context to mean "rich", or "creamy".[17] This is derived from the cooking process, which involves soaking the rice incoconut cream and steaming the mixture. The addition ofpandan leaves give the rice its distinct flavour.[15]
Traditionally, nasi lemak is wrapped and served inbanana leaves, together with a hot spicy sauce (sambal) and various garnishes, including fresh cucumber slices, friedanchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs.[15][18]
As a more substantial meal, nasi lemak may also be served with an additional protein dish such asayam goreng (fried chicken),sambal sotong (cuttlefish in chili), small fried fish,cockles, andrendang daging (beef stewed in coconut milk and spices).[18][19] Other accompaniments include stir-friedwater convolvulus (kangkong)[20] and spicy pickled vegetable salad (acar).
Nasi lemak is widely eaten inMalaysia andSingapore. Commonly eaten as breakfast in both countries, it is sold inhawker centres and roadside stalls.[8]
In Indonesia, nasi lemak is also common breakfast fare, especially in Sumatra (Riau Islands,Riau, andMedan).[21] In thePalembang andJambi provinces, it is callednasi gemuk, since inPalembang Malay,gemuk is a synonym oflemak.[22]
On 31 January 2019,Google released aGoogle Doodle celebrating nasi lemak.[23]
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In Malaysia and Singapore, nasi lemak comes in many variations, as it is prepared by different chefs from different cultures.
In northwesternPeninsular Malaysia, nasi lemak dishes typically incorporatecurry into their recipe. The sambal served with the dish varies in spiciness, ranging from mild to very spicy.
Hawker centres usually wrap the dish inbanana leaves to enhance its flavour. Roadside stalls sell it ready-packed, known asnasi lemak bungkus, with prices as lows as RM2.00.[24]
A traditional Malaysian nasi lemak calls for rice and a serving of sambal, anchovies, peanuts, and boiled egg.
While the dish is typically made using white rice,brown rice can also be used.[25] Cooked with fresh coconut milk, withpandanus leaves thrown in, the dish is served on banana leaves.
Also known asnasi lemak kuning ("yellow nasi lemak"), ornasi lemak royale, this version is prevalent around parts of northernKedah, especially inAlor Setar, as well as in the state ofPerlis. The rice is yellow in colour and commonly eaten with curries.
As both variations of nasi lemak are widely available in northern Kedah and Perlis, locals commonly refer to the traditional dish asnasi lemak daun pisang ("banana leaf nasi lemak").
In the east-coast state ofTerengganu,ikan aye/aya/tongkol ("mackerel tuna") is often added to the dish.
InMalacca,kangkung is usually served together with nasi lemak, a contrast from thecucumber that is commonly used in the standard version of the dish.
Although it is not common to seeChinese 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 ofKuala Lumpur.
TheMalaysian Indian variation is similar to the original one. As many Malaysian Indians areHindus, however, and thus do not eat beef, their variant of nasi lemak is often served with chicken curry, fish curry, or lamb curry, as well as with dishes like chickenmasala or chickenvaruval.
In certain parts of Malaysia and Singapore, hawkers and restaurants may offervegetarian nasi lemak. In this version, the dried anchovies and theshrimp paste for sambal are replaced with vegetarian substitutes. Vegetarian nasi lemak can also be served with stir-fried vegetables and plant-based imitation fish ormeat.
This variant is usually regarded as a uniqueCameron Highlands specialty, wherestrawberries are commercially grown. The fruit is added to the sambal, and the rice is coloured dark pink.
Across theMalacca Strait, theMalay Indonesians of the Sumatran east coast share a common heritage andcuisine with their Malaysian counterparts. As a result, nasi lemak is also native to the provinces ofRiau Islands andRiau.[26]
In theRiau Archipelago, nasi lemak is considered a native Malay dish as well as a favourite breakfast food.[26] Being an archipelagic region,[27]seafood is usually added to nasi lemak, includingikan tamban (Sardinella longiceps),ikan selar kuning (Selaroides leptolepis),sotong,cumi-cumi (squid), orshrimp.[21][28]
InPekanbaru city, Riau province, locally caught freshwater river fishes are commonly used to accompany nasi lemak. These includeikan selais (Kryptopterus cryptopterus),ikan patin (Pangasius), andikan lomek (Harpadon nehereus). The fish are usually cooked inMinang-stylelado ijo (green chili pepper), minced and fried asperkedel ikan, or just plain fried.[29]
Other than fried fish, Pekanbaru's nasi lemak might also be served with friedtempeh, beef prepared asgulai orrendang, and also stir-friedlong beans, often cooked in spicy coconut milk.[30]
TheMedanMelayu Deli version of nasi lemak is usually served with a choice of side dishes, eitherrendang (beef or chicken) orbalado (egg or shrimp in chili sauce). It may additionally include a sprinkle of crispy friedshallot, slices of omelette,kripik kentang balado (spicy potato chips),tempe orek (seasoned fried tempeh),perkedel (fried potato patties), sambal chili paste, and slightly bitteremping crackers.[10]
Next torendang andbalado, the vegetable dishsayur masak lemak (vegetables including long beans, cabbage, and long green chilies in coconut milk) is also offered. It is a popularstreet food in Medan, sold in smallwarung, usually together withlontong Medan.[31]
Retaining the familiar aroma of pandan leaves, the Singaporean Chinese variation of nasi lemak comes with a variety of sides that include deep-friedchicken drumsticks, chickenfranks,fish cake, curried vegetables, andtongsanluncheon meat.[32]
Nasi lemak's closest analogue is probably the Sumatrannasi gemuk (lit. "fatty rice"), commonly found in the Indonesian cities ofJambi andPalembang. The two dishes are essentially the same, and they differ mainly in name, wherelemak is synonymous withgemuk inJambi andPalembang Malay.[33]
Other, similar regional dishes that use rice cooked in coconut milk includenasi uduk from Jakarta,nasi gurih fromAceh, and theJavanesenasi liwet.[34]
Nasi lemuni is a similar savoury rice dish traditionally found in northern Peninsular Malaysia. Its preparation is similar to that of nasi lemak, though the inclusion oflemuni leaf (Vitex trifolia) makes it distinctive.
Nasi katok is another similar dish, this one from Brunei Darussalam, which uses plain white rice rather than coconut rice.
In March 2016, nasi lemak was mentioned as one of the healthy international breakfast foods byTime magazine.[35] However, a single, full-size serving of nasi lemak, with the addition of fried chicken, meat, or fish, can be between 800 and well over 1,000 calories. The coconut milk-infused rice also containssaturated fat, an ingredient connected to health issues such asdiabetes.[36]
Media related toNasi lemak at Wikimedia Commons
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