Nasi Lemak [Rice] – Authentic Malaysian Cuisine!

Howdy ya’ll!

Posting this blog from the heart of Malaysia at Kuala Lumpur!

“Malaysia, Truly Asia” – The one place where all the colors, flavors, sounds and sights of Asia come together. No other country has Asia’s three major races, Malay, Chinese, Indian, plus various other ethnic groups in large numbers. Nowhere is there such exciting diversity of cultures, festivals, traditions and customs, offering myriad experiences.

And the representative dish for Malaysia would be Nasi Lemak.

Nasi Lemak: Delicious coconut rice with amazing sides that make an amazingly full and satisfying meal!

Nasi Lemak literally means ‘rice’ and ‘fat’. However, the ‘fat’ refers to the creaminess of the coconut milk which is used in cooking the rice.
It is a very popular dish that is widely available at roadside stalls, markets, food courts in shopping malls and even in 5 stars hotels in Malaysia.
It is a highly popular in Singapore and Brunei too! The fragrance of this dish comes from the pandan leaves as well as the rice which is infused with coconut milk.

So what does a basic plate of Nasi Lemak contains?

A basic plate of nasi lemak consists of steamed coconut rice, sambal, fried anchovies, slices of cucumber and a slice of fried or hard boiled egg. Additionally, curry chicken, squid sambal, fried fish or chicken rendang may be added. The list could go on according to individual preferences. It is actually a wholesome meal by itself and often eaten throughout the day. 

So on this post, I’ll just be sharing with you how to make the fragrant rice. Do stick on and follow us to see the recipes on the sambal, fried anchovies, otah-otah, curry chicken, squid sambal & chicken rendang!

Ingredients for Nasi Lemak Fragrant Rice:

You may even alter the color of the rice to a vivid green by blending the pandan leaves with water and cooking the rice in them!

• 0.25 tsp Salt
• 1 Lemongrass stalk
• 2 Pandan leaves
• 75 ml Coconut milk
• 1.5 cup Water
• 1 cup Rice

Instructions:

• Wash the rice and put into a pot.
• Add coconut milk, water, a pinch of salt, pandan leaves (knotted) and lemongrass. Optionally, you may add 2 cardamom.
• Cover the pot with the lid. Bring to boil, then lower heat to minimum.
• Allow rice to cook for 15 to 20 minutes until the liquid dries up and holes appear on the surface.
• Turn off the stove and leave the lid on for another 10 minutes before serving the rice.

Simple, easy and pure delish! Do continue following us to see the other recipes for the sides to make your Nasi Lemak experience whole!

Cheers,

Glen