Nasi lemak
Sign in to saveAlso known as lemak, coconut milk rice
Malaysian rice dish cooked in coconut milk, served with sambal and side dishes.
Key facts
- Course
- Main course, usually for breakfast
- Place of origin
- Malaysia
- Region or state
- Peninsular Malaysia , certain parts of Sumatra ( Medan , Riau , Riau Islands , and Palembang ), Singapore , Brunei , southern Philippines , Southern Thailand , Cocos (Keeling) Islands , and Christmas Island
- Serving temperature
- Hot or room-temperature
- Main ingredients
- Rice cooked in coconut milk with pandan leaves
- Ingredients generally used
- Served with sambal, anchovies, cucumber, and various side dishes
via Wikipedia infobox
Wikidata facts
- Part of
- Malaysian cuisine
- Country of origin
- Malaysia
- Material used
- chili pepper
- Image
- Nasi lemak 5.jpg
Show 2 more facts
- Commons category
- Nasi lemak
- different from
- nasi uduk
Sources (3)
via Wikidata · CC0
~11 min read
Encyclopedic overview
Nasi lemak (Jawi: ناسي لمق; Malay pronunciation: [ˌnasi ləˈmaʔ]; lit. 'fatty rice') is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations, such as Singapore and Southern Thailand. In Indonesia, it can be found in parts of Sumatra, especially the Malay regions of Riau, Riau Islands, and Medan. It is considered an essential dish for a typical Malay-style breakfast.
Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as in Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.
Excerpted from Wikipedia’s “Nasi lemak” article, available under the CC BY-SA 4.0 licence.