Nasi Lemak
Nasi Lemak is a favored breakfast dish in Malaysia, where you get it from streetside carts and busy little restaurants that are closed by lunchtime. You start with a pile of coconut rice (which is the nasi lemak, though the name always refers to the dish) and point to what you want to eat with it—salads of pickled pineapple, deep-fried shrimp; the possibilities vary from place to place. The accompaniments suggested here are traditional and standard, and the recipes for the more unusual ones can be found in this book. Don’t feel compelled to have all of them, though it wouldn’t be hard to do so. The more things you have to eat the rice with, the more fun it is, especially at a dinner party. (I wouldn’t suggest trying to get it all made by breakfast.)
Recipe information
Yield
makes 4 servings
Ingredients
Accompaniments (serve with some or all)
Preparation
Step 1
In a medium saucepan, combine the rice with the coconut milk, ginger, salt, and cinnamon and add enough water (probably only 1/4 cup or so) to cover the rice with liquid. Bring to a boil over medium-high heat, then turn the heat to low and cover. Cook for 15 minutes, or until all the liquid is absorbed and the rice is tender. Serve or keep warm over absolutely minimal heat for up to 15 minutes.
Step 2
Serve a pile of coconut rice in the center of each plate, flanked by wedges of hard-cooked eggs, sliced cucumber, and any or all of the other accompaniments.
