Coconut rice or nasi lemak is a dish popular in Malaysia, Brunei, Singapore and Southern Thailand. Tourism of Malaysia has recognized "Nasi Lemak" as the National dish. A national heritage of Malaysia consume by all races. There is a similar dish in Indonesia called "Nasi Uduk."
Its name is a Malay word that literally means 'Rice in Coconut Cream'. The name is derived from the cooking process whereby rice is soaked in Coconut Cream, enhance with smashed fresh ginger and shallot, dash of Fenugreek (“Halba”) and whole Black Peppercorn and then the mixture steamed (“Kukus”). Not to forget knotted screw pine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Generally, basic "Nasi Lemak" just only combination of rice, coconut cream, salt to taste and screw pine leave served with good spicy sambal.
Traditionally, this comes as a platter with cucumber slices, small dried anchovies (Ikan Bilis). Prefer head off and cleaned. Fried with fresh palm oil that gives golden colour, crisp texture and less oily. Roasted skin-on peanuts taste better than peanut without skin.
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