Take a look at what Malaysians have for breakfast and suddenly your morning meal doesn’t look so good.
Breakfast of champions … Nasi lemak, Malaysian coconut milk rice, served with egg, sambal, fried crispy anchovies, toasted peanuts and cucumber.What are you having for breakfast today? Bacon and eggs? Toast and Vegemite? A bowl of cereal? All decent options. But then, check out what they’re having in Malaysia: nasi lemak. Now this is how you start your day right.
Nasi lemak translates to “rich rice” and at its most basic that’s what it is, just rice cooked with coconut cream and pandan leaves. And that would be enough for a hearty breakfast. But then you add the classic condiments: small, dried anchovies called; crunchy roasted peanuts; slices of cooling cucumber; a boiled egg, peeled and split in half; and sambal, a fiercely spicy and highly addictive chilli-based sauce.
Indeed, the first written reference to the dish was in 1909, when British colonial administrator Sir Richard Olaf Winstedt mentioned it in his book,Back then nasi lemak was reserved for celebrations, though by the end of World War II, rice cooked with coconut cream was being consumed as a filling starter to the day, paired with fried fish and water spinach, with the other condiments gradually added over time.There’s no shortage of nasi lemak vendors in the Malaysian capital, Kuala Lumpur.
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