Malaysian Speciality Dish - Nasi Lemak

Speciality Dish - Malaysia

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If any recipe qualifies for the distinction of being Malaysia’s National dish, it must be Nasi Lemak. Whilst it’s based on a very simple recipe of rice cooked in coconut milk with flavourings, the fact that it’s available on almost every street corner and in many restaurants, and nowadays even in some supermarkets and other food shops such as delis, proves it’s popularity as is the fact that it’s eaten at any time of the day from breakfast to supper and by all sections of Malaysian society.

But it’s not just the rice that makes up this dish. The condiments it’s served with  form an intrinsic part of the finished dish. It’s also often served as an accompaniment to chicken or beef rending.

Street vendors often sell Nasi lemak bungkus which are parcels or wraps containing the nasi lemak. Tables are set up with various containers filled with an assortment of the accompaniments such as a fried peanuts, fried anchovies, sliced cucumber, wedges of hardboiled egg, curries, rending, chilli paste, prawns etc., and customers pick what they want to accompany the pre-made parcels of rice. Traditionally the rice is wrapped in banana leaves although some have now taken to selling it in microwaveable plastic containers.

Below is the recipe for the rice part of the dish and we leave it to you to choose which accompaniments you fancy.

Happy Cooking!

Nasi Lemak   HT MC Malaysian 45mins

Serves 4     Hot  Vegetarian  Vegan  Main Course  Gluten Wheat Dairy free Eggless Malaysia  South East Asia    Asian

Ingredients
350g/12oz  Long Grain Rice
2 Shallots, chopped
2 Slices fresh Root Ginger
1 teasp Salt
390ml/12fl.oz. Coconut Milk
2 Pandan leaves, knotted
 

Instructions

1. Place the rice, shallots, ginger, pandan leaves and salt in a saucepan then pour in 300ml/10fl.oz. of the coconut milk.  Mix well, bring to the boil then reduce the heat to low, cover and simmer for 20-30 minutes or until the rice is tender. 

2. Remove from the heat and sprinkle the rest of the coconut milk over the rice. Stir well and allow to stand for 10 to 15 minutes to allow the rice to absorb the coconut milk.

Serve hot with the accompaniments of your choice (see below) as a main course or by itself as an accompaniment.

Suggested Accompaniments

fried peanuts

fried anchovies

sliced cucumber

wedges of hardboiled egg

rending

chilli paste

fried prawns

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