Malaysian love their rice, no matter what’s the time of the day. We have so many rice dishes in so many categories that most if not all Malaysian can name 10 dishes at the flick of a finger.
Paddy field in Sekinchan, Selangor. Image Credit: SA Tours
The term “rice” in Malaysia is almost always refer to the Indica strain, which is non-sticky and long grained. The popular choice is definitely the Jasmine Fragrant rice, which is soft and fluffy, and produce a nice smell when cooked. However, there is also dishes that utilizes rice from the Japonica strain, predominantly glutinous rice.
Image Credit: ChowHound
Image Credit: Panasonic
It’s a dish where the rice is cooked with coconut milk and pandan leaves and garnish with Sambal, a thick chili paste based sauce, with some hard boiled eggs, cucumber, peanuts and ikan bilis (fried anchovies). There is near infinite amount of combination of garnishes and condiments to go with Nasi Lemak, ranging from curry to fried chicken, seafood to tempeh (fermented soybean cake).
Image Credit: Ohbin
The product is a bowl full of fragrant, sticky and rich dish, that will definitely excites your salivary glands by just watching at it. Vendor will then scrape the bowl side, then overturn the bowl on a plate. A few gentle tap to help it release, and enjoys!.
Image Credit: Jennyong
Again, coconut milk is used in the cooking of the both layer, while the custard is infused with pandan extract. The contrast of sweet custard and slightly savour rice, and the difference texture of creamy top and stick bottom, provide excellent depth to every bite.
