![]() Nasi lemak with sotong pedas (spicy squid), sambal chili paste, boiled egg, slices of cucumber, ikan bilis and peanuts served at a restaurant in Penang | |
Course | Main course, usually for breakfast |
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Place of origin | Malaysia[1][2][3][4] |
Region or state | Peninsular Malaysia, certain parts of Sumatra in Indonesia, (Medan, Riau, Riau Islands and Palembang), Singapore, Brunei, Southern Philippines, Southern Thailand, Cocos (Keeling) Islands and Christmas Island in Australia |
Serving temperature | Hot or room temperature |
Main ingredients | Rice cooked in coconut milk with leaves of pandan screwpine |
Ingredients generally used | Served with sambal, anchovies, cucumber, and various side dishes |
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish.[5][6][7] It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore[8][9] and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan.[10] It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.[11]
Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.[citation needed]