6 Ingredients of Authentic Nasi Lemak

Quick simple steps to make one of the nation’s most favourite dish!

Nasi Lemak, loosely translated as rich or sinful rice, has come a long way since its humble beginnings of being the breakfast of villagers. The national dish of Malaysia, it is packed with carbohydrates andprotein that fuels the villagers as they slog in the fields.

Must read: Exploring an Authentic Malacca's Culinary in 24 hours.

Over the years, this dish has evolved, withvariations of the dish being served. Fried chicken, beef Rendang, Sambal Sotong... the list ofaccompaniments are endless. Now, you can find Nasi Lemak almost anywhere, packet Nasi Lemaksfrom the road side stalls and a local mamak, a full meal in restaurants and even as an inflight menuoption in our local airlines.

Let’s take a look at the ingredients thatmake an authentic Nasi Lemak:

1. Coconut rice

The rice is cooked in coconut milk and Pandan leaves, making it soft, fluffy and fragrant.

2. Sambal

Savoury, spicy and pungent, the Sambal (chili paste) is what gives this dish a kick. Mix it all upwith the rice, if you like it hot, or take little bites at a time.

3. Egg

The egg helps make it a balance meal, adding protein to the dish. It’s usually served with ahard-boiled egg, but sometimes, you’ll find it replaced with a fried egg instead.

4. Cucumber

The cool cucumber helps balance the heat of the Sambal, while giving you your dose of thegreen that you know you need.

5. Anchovies and Peanuts

According to Chef Wan, a famous Malaysian celebrity chef, serving Nasi Lemak without itscondiments is like serving a naked Nasi Lemak. The anchovies and peanuts are fried, givingthe dish a crispy crunch.

6. Banana leaf

Traditionally, Nasi Lemak is served wrapped in a banana leaf, which when unwrapped, servesas a ‘plate’ to eat off from. These days, Nasi Lemak is also served on plates, and for anauthentic touch, a banana leaf is placed on the plate.

Did we getyour stomach growling? Here are some of our favourite Nasi Lemaks to help you in your hunt: