National Dish of Malaysia – Nasi Lemak

Ingredients

Nasi Lemak is Malaysia’s national dish. The name of the dish translates to “creamy rice.” It is a fragrant, coconut-infused rice dish and is traditionally served with sambal (a spicy paste), fried anchovies, cucumber slices, and hard-boiled eggs. This popular dish is sold throughout Malaysia, at markets, food courts, and roadside stalls. Customarily, Nasi Lemak is packaged in a banana leaf.

Directions for Preparing Nasi Lemak

1. Rinse the rice and let soak overnight in a bowl of water, then drain and set aside.
2. Line a bamboo steamer or steam pot with the pandan leaves.
3. Add the lemongrass, shallot, and ginger to the steamer and position the vessel comfortably over a wok or pot.
4. In a separate bowl, mix the rice with salt, sugar, and coconut cream.
5. Pour the rice mixture into the steamer, cover, and cook for about twenty-five (0:25) minutes or until the rice is soft, then set aside.
6. Fry the Ikan Bilis in vegetable oil over medium-high heat until crispy and golden then set them aside on paper towels.
7. Line the serving plates with banana leaves and baste them with a little vegetable oil for a traditional Malaysian touch.
8. Divide the rice equally and place it onto each serving plate.
9. Serve the rice with Ikan Bilis, slices of cucumber, nuts, and slices of hardboiled egg.

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