Nasi lemak

No other dish in Malaysia is as famous as nasi lemak. It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is rounded up with the addition of a spicy chili paste called sambal. Although originally invented as a breakfast dish, soon it surpassed its original purpose and became the Malaysian national dish which can be eaten at any time. Its invention occurred from the mere necessity to exploit all ingredients which were at hand, and the popularity of nasi lemak has continually risen since the 1980s, when this farmer’s meal evolved into a dish that is frequently sold by Malaysian street vendors. Eventually, the dish became a comfort food staple for the majority of Malaysians. With its popularity came different variations of the dish, and nowadays chicken, fried fish, fried eggs, or even curry are served on the side of nasi lemak. It is traditionally served hot and packed in banana leaves.