NASI LEMAK

Nasi lemak was mentioned in a book “ The Circumstances of Malay life”, written by Sir Richard Olof Winstedt in 1909. With roots in Malay culture and Malay cuisine, its name in Malay literally means “oily or fatty rice” , but is taken in this context to mean “rich” or “ creamy”. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that give it a distinctive flavour.


Nasi lemak is considered the Malaysian national dish, the most popular Nasi lemak in Malaysia  is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, Indonesia and Southern Thailand.
Traditional, Nasi lemak is served with a hot spicy sauce (sweet Sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, Nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cutttledfish in chilli), small fried fish, cookles, and on special occasions rendang daging (beef) stewed in coconut milk and spicy. Other accompaniments include stir fried water convolvulus (kangkong), and sipcy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.                       
The Chef at Café Sambal prepares Nasi  lemak with high commitmets to uphold our roots and to offer our diners an authentic Malysian cusine dining experiences.


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