Nasi Lemak

NASI LEMAK

Nasi lemak is Malay for “rice in cream”, a reference to the rice being cooked in coconut milk, or “richly flavoured rice”. The rice is lightly salted and made fragrant with a knot of pandan leaves added while the rice is still cooking. It is traditionally served with fried fish known in Malay as ikan selar kuning, local anchovies known as ikan bilis, kangkong (also known as water spinach or water convolvulus) and a dollop of sambal (a type of chilli paste). Nowadays, the anchovies are fried with salted peanuts, the dish topped with thin slices of cucumber and an egg, fried or boiled. The rice and all its condiments and side dishes are kept warm in a banana leaf folded into a conical pocket. The sambal is the dish’s signature condiment. Malays prefer their rice with sambal ikan bilis while Peranakans prefer sambal belacan (chilli shrimp paste). The dish remains one of the cheapest meals offered in local food courts and hawker centres. While many stalls sell the dish as a set meal, with the basic accompaniments, others offer a wide variety of side dishes that can be added on. 

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http://en.wikipedia.org/wiki/Nasi_lemak