MALAYSIA’S nasi lemak is among the top 12 national dishes in Traveller’s estimation (http://www.traveller.com.au/the-worlds-12-best-national-dishes-10l7wr).
Writer Ben Groundwater ranks the ubiquitous Malaysian meal as one of his favourites, being “an explosion of flavour”.
As Groundwater puts it: “This is another deceptively simple dish that seems to be greater than the sum of its parts — take one lump of rice cooked in coconut milk, add peanuts, boiled egg, fried anchovies, maybe some chicken or a lamb curry, and a hot sambal sauce, and you’ve got yourself the breakfast of champions. Or lunch. Or dinner.
“Regardless, it’s an explosion of flavour.”
Groundwater’s other picks for the top 12 are Peru’s ceviche, Singapore’s Hainanese chicken rice, Belgium’s moules-frites, Scotland’s haggis, Vietnam’s pho, Italy’s pasta, Sri Lanka’s kothu roti, Argentina’s asado, Bolivia’s saltenas, China’s Peking duck and Ethiopia’s injera.
Traditionally accompanied with fresh cucumber slices, roasted peanuts, fried ikan bilis, a hard-boiled egg and spicy sambal, Malaysia’s nasi lemak makes a perfect breakfast meal, eaten daily by the majority of Malaysians.
But the best thing about it is how several other side dishes can be added to it — fried fish or chicken, sambal sotong, beef rendang, fried kangkong, among others — making it a substantial meal suitable for lunch or dinner, too.
So, where are you getting your nasi lemak from today?