Photo: Meandkancil2020 · CC BY-SA 4.0 · via Wikimedia Commons
Nasi Lemak
Malaysia's fragrant national dish - coconut rice with fiery sambal, crispy anchovies, peanuts and egg.
About Nasi Lemak
Nasi lemak means “rich rice,” a reference to the coconut milk in which the rice is steamed along with fragrant pandan leaves. It is served with a swirl of spicy-sweet sambal, crispy fried anchovies (ikan bilis), roasted peanuts, cucumber and a boiled or fried egg.
Eaten from breakfast to late night, it is often wrapped in a banana-leaf parcel for takeaway. Add-ons like fried chicken or rendang turn it into a full feast.
History & Culture
Once a humble Malay farmers' breakfast, nasi lemak has become a shared national icon across Malaysia's Malay, Chinese and Indian communities, each adding their own twist. It is widely regarded as the country's unofficial national dish.
The banana-leaf parcel - folded into a neat pyramid - is part of its identity, and debating whose sambal is best is a national pastime.
Where to eat it
A Malaysian hawker stall in the morning, wrapped in banana leaf.
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Nasi Lemak - frequently asked questions
What is Nasi Lemak?
Nasi lemak means “rich rice,” a reference to the coconut milk in which the rice is steamed along with fragrant pandan leaves. It is served with a swirl of spicy-sweet sambal, crispy fried anchovies (ikan bilis), roasted peanuts, cucumber and a boiled or fried egg.Eaten from breakfast to late night, it is often wrapped…
What is Nasi Lemak made of?
Nasi Lemak is made with coconut rice, sambal, anchovies, peanuts and cucumber.
Where does Nasi Lemak come from?
Nasi Lemak comes from Malaysia, and is especially associated with Nationwide. Once a humble Malay farmers' breakfast, nasi lemak has become a shared national icon across Malaysia's Malay, Chinese and Indian communities, each adding their own twist.
Where can I eat Nasi Lemak?
A Malaysian hawker stall in the morning, wrapped in banana leaf.
Taste Nasi Lemak in Kuala Lumpur
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Before you go to Malaysia
Round out your trip - most travellers book these alongside their trip.
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Budu
Budu is a dark Malaysian fermented anchovy sauce from Kelantan, served as a dip for raw vegetables, rice and grilled fish.
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Spicy coconut noodle soup, rich and aromatic.
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