Nasi lemak is Malaysia’s national dish and a beloved staple throughout Southeast Asia, especially in Malaysia. It’s a rich, aromatic, and balanced meal that combines creamy coconut rice with an array of flavorful sides.
Nasi lemak literally means "rich rice" in Malay, referring to the rice’s creamy texture.
The rice is cooked in coconut milk with pandan leaves, giving it a fragrant aroma and a subtly sweet, savory taste.
Sambal – A spicy chili paste often made with onions, garlic, and shrimp paste. It’s sweet, spicy, and slightly tangy, adding a flavorful punch.
Ikan bilis – Crispy fried anchovies, salty and crunchy.
Peanuts – Fried or roasted, adding a nutty crunch.
Boiled or fried egg – Usually a hard-boiled egg or a fried sunny-side-up egg.
Traditionally wrapped in banana leaves for extra aroma, especially for takeaway.
It’s enjoyed at any time of day—breakfast, lunch, or dinner.
Nasi lemak is more than just a dish—it's a cultural icon, representing the harmony of flavors and ethnic diversity in Malaysian cuisine.
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