Information about Malaysian Nasi Lemak plus
authentic Nasi Lemak Recipe
Dish - Malaysia
Scroll down for
Nasi Lemak recipe
Malaysia Main Page |
Cooking by Country Main Page
any recipe qualifies for the distinction of being Malaysiaís National dish, it
must be Nasi Lemak. Whilst itís based on a very simple recipe of rice cooked in
coconut milk with flavourings, the fact that itís available on almost every
street corner and in many restaurants, and nowadays even in some supermarkets
and other food shops such as delis, proves itís popularity as is the fact that
itís eaten at any time of the day from breakfast to supper and by all sections
of Malaysian society.
But itís not just the rice that makes up this dish. The condiments itís served
with form an intrinsic part of the finished dish. Itís also often served
as an accompaniment to chicken or beef rending.
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.
Nasi Lemak HT MC
Serves 4 Hot Vegetarian
Vegan Main Course Gluten Wheat Dairy free Eggless Malaysia
South East Asia Asian
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
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.
wedges of hardboiled egg
Malaysia Recipes Culinary History and Information