NASI LEMAK - Malay fragrant rice
- Hau Ying Kwok
- Mar 19, 2018
- 3 min read
Updated: Apr 26, 2018
Find it in Charlies - 29 Westmoreland Street, Dublin 2
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish;[6] it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan.[8] Nasi lemak can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with nasi dagang, sold in the Malaysian east coast states of Terengganu and Kelantan, although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
History and Background
Nasi lemak was mentioned in a book "The Circumstances of Malay Life", written by Sir Richard Olof Winstedt in 1909.[11] With roots in Malay culture and Malay cuisine, its name in Malay literally means "oily or fatty rice",[12][13] but is taken in this context to mean "rich" or "creamy".[14] The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that gives it a distinctive flavour.
Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg.[12][15] As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices).[15][16] Other accompaniments include stir fried water convolvulus (kangkong),[17] and spicy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.
Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands, Riau and Jambi provinces).[18] In Palembang, it is also a favourite local dish with the name "nasi gemuk". In palembangnese Malay, "gemuk" has the same meaning as "lemak". This unique dish often comes wrapped in banana leaves, newspaper or brown paper, or it in some shops served on a plate. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, 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. In Malaysia, nasi lemak can also be found in a pasar malam (night market) with a variety of dishes.
Traditional Malaysian version
This traditional favourite offers sambal, ikan bilis (anchovies), peanuts and boiled egg. This is the most traditional version. Nasi lemak stalls can be found serving them with fried egg, sambal kerang (cockles) - a local favourite, sambal squids, sambal fish, chicken or chicken/beef rendang, squid fritters or even fried chicken or fish. It can be consumed for breakfast, brunch, lunch, tea, dinner and even supper. (In Malaysia this meal is usually consumed during morning, nasi lemak hawkers can be seen anywhere nearby schools, offices etc..)
The special part about it is the rice. The rice can be cooked with fresh coconut water, and then the cooked rice will be wrapped with pandan leaf (screwpine) to serve. So it smells naturally fragrant when eaten. This traditional serving style has been inherited for many generations - from a little stall at road side to commercials, it seems like a simple way fulfill the crave towards this traditional food in cities.
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