Nasi Lemak, literally means 'fat rice' in Malay. Its name is derived from the fact that is a favourite of 'fat' people, people who are perceived to know good food.
The cooking process of the rice is to steam the rice with coconut milk or cream, mostly with fragrant pandan leaves. To add a litte more oomph, spices such as ginger and lemon grass are added.
Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal). Quality of the sambal is rather important as most people would mix it together with the rice to eat.
The extension of Nasi Lemak could include otak, chicken, cuttlefish, cabbage, kangkong, meat rendang, fried egg, eggplant,
Traditionally most of these accompaniments are spicy in nature.
Nasi Lemak is widely eaten in Singapore and Malaysia, for breakfast, lunch or dinner. They could be available at hawker centres or coffee shops in Singapore and roadside stalls in Malaysia.
Sometimes, it is packed in brown paper, or served in a plate.
Eat it together with fiery hot sambal chilli – the combination of coconut, spices, and fried food is surely one of life’s precious moments.