Nasi Lemak Extra

Rice that has been cooked in coconut milk and pandan leaf is the main component of the Malay meal nasi lemak. In Malaysia, where it is regarded as the national dish, it is frequently encountered. It is also a traditional dish in nearby regions with sizable concentrations of ethnic Malay people, like Singapore and Southern Thailand. It is present in numerous areas of Sumatra in Indonesia, particularly in the Malay regions of Riau, the Riau Islands, and Medan. It is regarded as a necessary component of a traditional Malay morning dish. Most of the country's tourism brochures and advertising materials list nasi lemak as a national dish.

Rice, sambal, ikan bilis (anchovies), peanuts, and a boiled egg are all required ingredients for a typical Malaysian nasi lemak. Additionally, some nasi lemak stands offer them with fried eggs, a selection of sambals, such as sambal kerang (blood cockles) and sambal ikan (fish), chicken or beef rendang, or even fried squids, chicken, or fish. It is a flexible dish that may be eaten any time of the day.

The rice, which is normally white rice but may be favored by consumers who are health-conscious, is a unique element. The rice, which is prepared with fresh coconut milk and occasionally pandanus leaf (screwpine), is served atop naturally scented banana leaves. It looks like a straightforward approach to satisfy the demand for this traditional meal in cities; this traditional serving style has been passed down through many generations, from a small stand at the roadside to advertisements.