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Nasi lemak across Malaysian states

o Explore many variants of our beloved national dish

and anchovies, it is usually eaten with rich curries and a selection of meat, poultry or vegetable dishes. Curry gravy is poured generously over the rice, giving the dish an appearance closer to nasi kandar than the small banana leaf packets associated with traditional nasi lemak. An omelette is another common addition. Since both versions are widely available in the north, locals sometimes use the term nasi lemak daun pisang when referring specifically to the traditional white rice version. Fenugreek fragrance Johor has nasi lemak halba, which incorporates fenugreek seeds into the coconut rice. Halba is more commonly associated with dishes such as nasi dagang, but its inclusion gives this regional nasi lemak a distinctive fragrance and mild bitterness. The accompaniments can remain relatively simple, with sambal tumis, cucumber and hard-boiled egg allowing the seasoned rice to remain prominent. Other Johor stalls pile on sambal sotong or serve the rice

Ű BY AMEEN HAZIZI

N ASI lemak may have a familiar foundation, but the dish takes on different flavours, colours and accompaniments as it travels across Malaysia. The standard version begins with rice cooked in coconut milk, often with pandan leaves for fragrance. It is accompanied by sambal, fried anchovies, roasted peanuts, cucumber and a boiled or fried egg. Served on a banana leaf or wrapped into a compact packet, it remains one of the country’s most recognisable breakfasts. However, nasi lemak has never been restricted to a single recipe. Regional ingredients, local tastes and cultural influences have produced numerous versions, from the curry covered plates of Kedah to the fish based sambal of Terengganu. Curry country Northern Kedah is home to nasi lemak kuning, also known as nasi lemak royale. Commonly found in Alor Setar and parts of al influences have produced ous versions, from the curry d plates of Kedah to the fish sambal of Terengganu. country rn Kedah is home to nasi kuning, also known asi lemak royale. only found in Alor and parts of it replaces sual white ut rice with Perlis, it replaces the usual white coconut rice with yellow rice coloured using turmeric. The rice may also ed using ic.

Kedah’s nasi lemak kuning gets its golden colour from turmeric. Kedah’s nasi lemak kuning gets its

lemak – nasi tumpang. Rice and several accompanying dishes are compressed into alternating layers inside a cone made from banana leaf. The contents vary, but common fillings include fish floss, gulai ikan tongkol and sambal. Once unwrapped, the cone reveals bands of rice and lauk that can be eaten together. Packing the rice tightly also gives it a softer texture reminiscent of nasi impit. Kelantanese cooking is known for sweeter flavours, and its sambal tends to reflect that preference. Toasted coconut, or kerisik, may provide additional nuttiness and richness. Malacca makes a smaller but noticeable adjustment by serving nasi lemak with kangkung. The leafy vegetable replaces or accompanies the usual cucumber, providing a different texture to balance the coconut rice and sambal. Malaysia’s different communities have also adapted the dish. Indian versions may be served with chicken curry, fish curry, chicken masala or chicken varuval. Chinese-operated stalls sometimes offer pork, luncheon meat or other non-halal accompaniments, particularly in major towns and cities. Vegetarian nasi lemak removes the anchovies and belacan traditionally used in sambal. These may be replaced by plant-based alternatives, fried vegetables, tofu, tempeh or imitation meat. There is even a Cameron Highlands version featuring strawberries, the hill station’s best known crop. Strawberry may be incorporated into the sambal, while the rice is sometimes coloured pink. Each variation alters something, whether it is the rice, sambal, vegetable or main protein. Yet coconut rice remains the centre of the dish, carrying the flavours of whichever part of Malaysia serves it.

with gravy.

The state’s taste for a stronger sambal also gives its nasi lemak a The state’s tast stronge sambal also give its nasi lemak fiery characte Squid absorb thic fiery character. Squid absorbs the thick chilli sauce particularly well, adding sweetness and a pleasantly chewy texture. chilli sauc particularl well, addin sweetnes pleasant l chewy texture

c o n t a i n p a n d a n leaves and a mixture of t a i n d a n and a e m a t i c a r o m a t i c spices. Instead of being served only with sambal Instead ng served with sambal

Fish

in

the th

sambal In Terengganu, the proximity of the sea is reflected in nasi lemak served with ikan tongkol, locally called ikan aya or aye. The fish may appear as a separate side dish or become the main ingredient in the sambal, taking the place of the usual fried anchovies. Palm sugar can be added to give the sambal greater depth and balance its chilli heat. The dense, meaty fish makes this variation more substantial than the standard packet, while retaining the essential pairing of rich coconut rice and spicy sambal. Seafood also features prominently in nasi lemak found in Sabah, Sarawak and Labuan. Depending on the stall and location, diners may encounter prawns, squid or grilled fish alongside the usual condiments. In Sarawak, local produce such as midin, a wild fern commonly eaten in the state, can turn the plate into a broader showcase of Bornean ingredients. Stacked inside a leaf Kelantan offers one of the most visually distinctive relatives of nasi In Terengganu, th proximity of the sea i reflected in nasi lema served with ikan tongko locally called ikan aya or aye. Th fish may appear as a separate sid dish or become the main ingredien in the sambal, taking the place of th Palm sugar can be added to giv the sambal greater depth an balance its chilli heat The dense

Sabah’s coastal abundance gives nasi lemak a fresh seafood spin.

Kelantan’s nasi tumpang is known for its distinctive stacked appearance. – ALL PICS FROM 123RF