Malaysian Nasi Lemak

Malaysian Nasi Lemak

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Malaysian Nasi Lemak, a national dish, beloved by everyone from every background.  Once you eat it, you are hooked for life.  It’s a must for tourists visiting Malaysia for the first time and there are so many versions with their own unique taste. Numerous home cooks make it and sell it and I have had so many delicious variations, that I was tempted to try my own.  Nasi means Rice in Malay and Lemak means fat, referring to the rich, creamy coconut milk in which the rice is cooked.  While Nasi Lemak refers to the rice itself, it is more than that.  When we order Nasi Lemak’, we are not just eating rice! We get a full meal with the traditional accompaniments like sambal, slices of cucumber, fried anchovies, and  half a egg with Chicken Rendang thrown in for special occasions!  I have eaten this so many times and was surprised to see that I had not blogged about it.  So now it’s Malaysian Nasi Lemak time.

Ingredients:

2 cups basmati rice, rinsed

1 cup water

1 cup coconut milk

2 pandan leaves, knotted

3 cardamom pods, crushed

2 stalks lemongrass, bruised

1 tsp salt, or to taste.

Method:

Add all ingredients to the rice cooker, switch it on and cook till done.  Remove pandan leaves and fluff and serve hot.

NB:  Add 1 inch ginger, sliced for a variation

Recipe For Chicken Rendang

Chicken Rendang Malaysian Recipe

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