Muffins recipes

National dish of Malaysia

flag of Malaysia

  • Independence: 16. 9. 1963
  • Capital: Kuala Lumpur
  • Official language: Malaysian
  • Population: 29 495 147
  • Area: 329 847 km2
  • International code: MY
  • Currency: Ringgit (RM) (MYR)
map of Malaysia

Nasi Lemak

Ingredients for the rice:

  • 2 cups coconut milk
  • 2 cups water
  • 1/4 teaspoon ground ginger
  • 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
  • salt to taste
  • 1 whole bay leaf
  • 2 cups long grain rice, rinsed and drained

Ingredients for the garnish:

  • 4 eggs
  • 1 cucumber
  • 1 cup oil for frying
  • 1 cup raw peanuts
  • 1 (4 ounce) package white anchovies, washed

Ingredients for the sauce:

  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, thinly sliced
  • 3 shallots, thinly sliced
  • 2 teaspoons chile paste
  • 1 (4 ounce) package white anchovies, washed
  • salt to taste
  • 3 tablespoons white sugar
  • 1/4 cup tamarind juice
Nasi Lemak is national food (dish) of Malaysia


In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.


Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish; Brunei; Singapore; Riau Islands; and Southern Thailand. It is not to be confused with nasi dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

In Malaysia and Singapore, nasi lemak comes in many varieties as they are prepared by different chefs in different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast among Malays. Malaysian Chinese and Indians also partake this dish in their breakfast but not as frequently as Malays. The sambal tends to range from fiery hot to mildly hot with a sweet undertaste. Nasi lemak in the Northern West Peninsular tends to include curry. Nasi lemak is not as popular as the indigenous nasi berlauk, nasi dagang, and nasi kerabu in North East Peninsular Malaysia. Nasi lemak is not a familiar breakfast in Sabah and Sarawak. Hotels usually have nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood. Hawker centres in Singapore and Malaysia usually wrap them in banana leaves to enhance the flavour. Roadside stalls sell them ready packed, known as "nasi lemak bungkus", with minimal additions that cost between RM 1–7 per pack. Seafood outlets often serve the basic nasi lemak to accompany barbecued seafood. There are Malaysian Chinese and Malaysian Indian versions, and Singaporean Malay and Singaporean Chinese versions. Some people suggest that sambal is the most important part of a nasi lemak meal. If not prepared properly, it could ruin the whole meal, since Malaysians like their food served hot and spicy.

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