Nasi Lemak is a national food in Malaysia. Tourists who came to travel would definitely try it. It’s even one of the must-have airplane food menu for Malaysian airlines. Of course, the flavour cooked by different races also has some differences in taste, but they all have their unique taste. Delicious nasi lemak restaurants or stalls can attract the other races long queues to crowd the area for support.
The meanings for “Nasi” means rice, Lemak means fat, and here it refers to coconut milk. It is named after the rice is soaked in coconut milk and then cooked into rice. The knotted pandan leaves are cooked together in a pot, spices such as ginger and lemongrass can also be added to increase the aroma of rice. We choose to use extra virgin coconut oil instead of coconut milk. Of course, the taste is different from coconut milk, but it also has many benefits. The extra virgin coconut oil version tastes less greasy and more fragrant. It is good for some someone can’t eat coconut milk due to some stomach digestions problem, you can try coconut oil instead.
How to cook a delicious Nasi Lemak?
The rice need to has a good texture and taste, and the sambal sauce is also the soul of this dish. The recipe we shared is to use salted fish to increase the flavour of sambal sauce, it is moderate spiciness. It can also be accompanied by a little Sambal Belacan to enhance the taste.
Another reason for the popularity of Nasi Lemak is that the side dishes have a lot of variety. For example, there are Nyonya Otak-Otak, Shrimps Paste Fried Chicken, Curry Chicken, Asam Prawns etc. After the meal, you can also have another Nyonya dessert such as Bubur Cha Cha or Pulut Tai Tai, which is a perfect Malaysian meal.
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. This unique dish often comes wrapped in banana leaves, newspaper or brown paper. Some restaurant is served on a plate with pricey side dishes.
Blue Butterfly Pea Nasi Lemak
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🍚 Nasi Lemak
- 300 g Rice
- 350 ml Water
- 2 pcs Pandan Leaves
- 20 pcs Butterfly Pea Flowers
- 0.5 tsp Salt
- 4 tbsp Extra Virgin Coconut Oil
🍡 Side Dishes (Adjust by personal preference)
- 20 g Anchovies
- 20 g Peanuts
- 2 pcs Eggs
- 16 pcs Cucumber
🐟 Fried Yellowstripe Scad
- 8 pcs Yellowstripe Scad Fishes
- 1 pcs Banana Leafs
- 1 tbsp Tumeric Powder
- 1 tsp Curry Powder
- 1 tbsp Salt
🍲 Spicy Sambal Sauces [Blended Ingredients]
- 3 cloves Garlic
- 1 stalk Lemongrass
- 6 pcs Shallots
- 10 pcs Dried Chillies（Soaked & drained）
- 1 pc Red Chilies
- 1 pc Bird Eyes Chilli
- 4 g Ginger
- 100 ml Water
🍲 Sauce Seasoning
- 3 pcs Pandan Leaves
- 1 pcs Onion
- 1 tsp Tamarind
- 10 g Salted Fish
- 1 tbsp Oyster Sauce
- 30 g Palm Sugar
- 90 g Cooking Oil
🍚 Nasi Lemak
- Washed rice, adding salt, butterfly pea flowers, water and pandan leaves, high heat steam for 20 minutes.
- After that, adding extra virgin coconut oil stir well and cover the lid simmer for 5 minutes.
🍲Sides Dishes & Sauce
- Cooked the eggs, peel it and cut into half.
- Yellowstripe scad fishes marinade with turmeric powder, curry powder and salt for 30 minutes.
- Blended all the [Blended Ingredients].
- Fried peanuts, anchovies and yellowstripe scad fishes.
- Same saucepan adding salt fishes and fry it until fragrant.
- Adding sliced onions stir fry until caramelized.
- Pour in well-blended sauce, palm sugar, oyster sauce, tamarind water and pandan leaves.
- Stir well and cook until the water has evaporated.
- Put all side dishes together and eat with Nasi Lemak.