Cooking a traditional breakfast

fatty rice (nasi lemak)

Nasi lemak is a dish known in the South east asia, and eaten most commonly breakfast. It is rice cooked in coconut milk to give that unique fragrant, creamy and fattening taste to the rice and is  eaten with sambal. There are many varieties for the sambal that it is beyond imagination, but the core concept of a sambal is that it’s a chilli based sauce, containing shrimp paste and it’s by nature hot and spicy. The nasi lemak would be incomplete and not a proper nasi lemak serving, if it is without the sambal. So the sambal plays an important role in this set of dish.

in the pot, pandan leaves for the aroma and extra flavour

The first time cooking nasi lemak, I couldn’t guess the proper portion of coconut milk to water, but with some simple common sense and logic, and a tiny bit of luck, succeeded into producing a nice texture and taste of the rice. Not too mushy and sticky, with the right taste of that fatty rice to the tongue. Although the direct translation of lemak= fatty may sound a bit evil and un-savoury to those who are fat-concious, it’s actually not that horrible, the name in context is just referring to the rich and flavourful taste, but then, eating a large amount for long periods of time might increase bodyweight.

it’s cooked..!

The sambal on the other hand didn’t came out very successful and now I know that it’s no easy business preparing one. So next time I find a good one worthy of my tummy, I’d probably lock and save the location on my map.

Nasi lemak.

Don’t forget.

A uniqueness character of nasi lemak is that it’s served on a clean, good, nice banana leaf. This enhances the experience, taste and enjoyment of nasi lemak. If by any chance there’s an opportunity to have and savour nasi lemak, insist and do take into consideration that banana leaves are used at the final presentation.


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