Nasi lemak

Variations

In Malaysia and Singapore, nasi lemak comes in many variations, as it is prepared by different chefs from different cultures. In northwestern Peninsular Malaysia, nasi lemak dishes typically incorporate curry into their recipe. The sambal served with the dish varies in spiciness, ranging from mild to very spicy. Hawker centres usually wrap the dish in banana leaves to enhance its flavour. Roadside stalls sell it ready-packed, known as nasi lemak bungkus, with prices as low as RM2.00 ($0.49 USD).

Malaysia

Traditional Malaysian version

A traditional Malaysian nasi lemak calls for rice and a serving of sambal, anchovies, peanuts, and boiled egg. While the dish is typically made using white rice, brown rice can also be used. Cooked with fresh coconut milk, with pandan leaves thrown in, the dish is served on banana leaves.

Alor Setar variant

Also known as nasi lemak kuning ("yellow nasi lemak"), or nasi lemak royale, this version is prevalent around parts of northern Kedah, especially in Alor Setar, as well as in the state of Perlis. The rice is yellow in colour and commonly eaten with curries. As both variations of nasi lemak are widely available in northern Kedah and Perlis, locals commonly refer to the traditional dish as nasi lemak daun pisang ("banana leaf nasi lemak").

Terengganu variant

In the east-coast state of Terengganu, ikan aye/aya/tongkol ("mackerel tuna") is often added to the dish.

Malacca variant

In Malacca, kangkung is usually served together with nasi lemak, a contrast from the cucumber that is commonly used in the standard version of the dish.

Malaysian Chinese variant

Although it is not common to see Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork, sold in towns and cities such as Malacca, Penang, Perak, and certain parts of Kuala Lumpur.

Malaysian Indian variant

The Malaysian Indian variation is similar to the original one. As many Malaysian Indians are Hindus, however, and thus do not eat beef, their variant of nasi lemak is often served with chicken curry, fish curry, or lamb curry, as well as with dishes like chicken masala or chicken varuval.

Vegetarian variant

In certain parts of Malaysia and Singapore, hawkers and restaurants may offer vegetarian nasi lemak. In this version, the dried anchovies and the shrimp paste for sambal are replaced with vegetarian substitutes. The dish can also be served with stir-fried vegetables and plant-based imitation fish or meat.

Strawberry variant

This variant is usually regarded as a unique Cameron Highlands speciality, where strawberries are commercially grown. The fruit is added to the sambal, and the rice is coloured dark pink.

Singapore

Singaporean variant

Retaining the familiar aroma of pandan leaves, the Singaporean variation of nasi lemak comes with a variety of sides that include deep-fried chicken drumsticks, chicken franks, fish cake, curried vegetables, and tongsan luncheon meat.

Indonesia

Across the Malacca Strait, the Malay Indonesians of the Sumatran east coast share a common heritage and cuisine with their Malaysian counterparts. As a result, nasi lemak is also native to the provinces of Riau Islands and Riau.

Riau Islands variant

In the Riau Archipelago, nasi lemak is considered a native Malay dish as well as a favourite breakfast food. Being an archipelagic region, seafood is usually added to the dish, including ikan tamban, ikan selar kuning, sotong (cuttlefish), cumi-cumi (squid), or shrimp.

Riau variant

In Pekanbaru, locally caught freshwater river fishes are commonly used to accompany nasi lemak. These include ikan selais, ikan patin, and ikan lomek. The fish are usually cooked in Minang-style lado ijo (green chilli pepper), minced and fried as perkedel ikan, or just plain fried.

Other than fried fish, Pekanbaru's nasi lemak might also be served with fried tempeh, beef prepared as gulai or rendang, with the addition of stir-fried long beans, often cooked in spicy coconut milk.

Medan variant

The Medan Melayu Deli version of nasi lemak is usually served with a choice of side dishes, either rendang (beef or chicken) or balado (egg or shrimp in chilli sauce). It may additionally include a sprinkle of crispy fried shallot, slices of omelette, kripik kentang balado (spicy potato chips), tempe orek (seasoned fried tempeh), perkedel (fried potato patties), sambal, and slightly bitter emping crackers.

Next to rendang and balado, the vegetable dish sayur masak lemak (vegetables including long beans, cabbage, and long green chillies in coconut milk) is also offered. It is a popular street food in Medan, sold in small warung, usually together with lontong Medan.

Similar dishes

Nasi lemak's closest analogue is probably the Sumatran nasi gemuk (lit. "fatty rice"), commonly found in the Indonesian cities of Jambi and Palembang. The two dishes are essentially the same.

Other, similar regional dishes that use rice cooked in coconut milk include nasi uduk from Jakarta, nasi gurih from Aceh, and the Javanese nasi liwet. Nasi lemuni is a similar savoury rice dish traditionally found in northern Peninsular Malaysia. Its preparation is similar to that of nasi lemak, though the inclusion of lemuni leaf makes it distinctive. Nasi katok is another similar dish, this one from Brunei, which uses plain white rice rather than coconut rice.

Preparation

The ingredients for cooking traditional nasi lemak can easily be found in and around traditional Malay villages. This includes anchovies that have been deep-fried, peanuts that have been fried, cucumber slices, egg wedges that have been hard-boiled, and the red chilli condiment known as sambal, either spicy or non-spicy. The traditional method of preparation has been passed down through generations to ensure its consistency and unique taste.