"Nasi lemak", which literally translates to Fat Rice in English, is a popular and signature dish in Malaysia, typically served for breakfast. You can find different versions of this within almost 5 km radius anywhere in KL on a normal weekday. Traditionally, it was eaten by our ancestors as breakfast due to the labour-intensive work they had to do during the day, such as rubber tapping, agriculture, carpentry etc - and nasi lemak fuelled their daily activity.
Usually, nasi lemak's main focus is the rice, cooked in coconut milk, along with its' other condiments, mainly the sambal (spicy dried chilli sauce), boiled egg, fried anchovies, cucumber, and peanuts. Sometimes it is also served with other protein such as fried chicken (which you can see above), rendang, gulai and other dishes. I tend to get breakouts when I eat ground peanuts, so I usually never include it when I prepare nasi lemak at home. As it is a rather tedious cooking method, I cook this maybe once or twice a month. This is the most fuss free recipe to satisfy your nasi lemak craving.
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