Nasi lemak by Sumantri

Nasi lemak by Sumantri

Nasi lemak ,The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance. Nasi lemak is a dish sold in Malaysia, Brunei, Singapore but nearly none in Indonesia, some says nearly similar with Nasi Uduk, yes both are using coconut milk but other ingredient used were different my opinion completely 2 different dish, both have own character of taste.
Nasi uduk is commonly served with emping (melinjo chips), empal, fried chicken, and fried onion sprinkled on the top of the rice. Additional side dishes might be added according to one's taste. Chili sauce is also common in nasi uduk preparation where Nasi Lemak,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) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish,pickled vegetables (achar), beef rendang (beef stewed in coconut milk and spices) . Traditionally most of these accompaniments are spicy in nature.
In Malaysia, Singapore and Brunei claimed as national dish. Originally common for breakfast but now common for all day dinning. Now day every restaurant create more variety when serve nasi lemak writter had an experience different of nasi lemak form Malaysia, Singapore and Brunei