Google Doodle celebrates the national dish of Malaysia which is Nasi Lemak. People in Malaysia eat this dish all through the year. Besides, this is the dish with which the people of Malaysia start their day. Nasi Lemak is also popular in Singapore and Thailand. This very famous Nasi Lemak has its origin on the west coast of the Malaysian peninsula. In addition, it is a farmer’s breakfast.
The name of the dish in the Malaysian Language is Nasi Lemak and for others to understand it is “Rich rice”. This refers to the addition of coconut milk to the recipe. We have learned something earlier about the origin. There exists another story for the origin of Nasi Lemak. As per a legend, there was a girl who was the daughter of a widow. The name of the Widow was Mak Kuntum. The daughter once accidentally spilled coconut milk into the rice pot. When her mom came and asked what has she cooked, she replied, “Nasi le, Mak!” (Rice, mother!)
Across the world, there are a lot of variations. The multiethnic melting pot of Malay, Chinese, Indian, and other indigenous and imported cultures still exists. Today’s Google Doodle featured a video which shows where rice cooked with coconut milk and flavored with pandan leaf and galangal root, served with fried anchovies, crispy peanuts, sliced cucumber, hard-boiled egg, and hot sauce or a splash of tamarind juice, with an optional piece of fried chicken or beef rendang on the side. Nasi lemak is sold on the roadside with wrapped banana leaf. Read more on the Google Doodle Page.
How to do Nasi Lemak?
Let me share you all the necessary ingredients and the method to do the delicious Nasi Lemak.
- 400ml tin coconut milk
- thumb-sized piece fresh root ginger, peeled and finely chopped
- 1 lemongrass stalk
- 350g/12oz basmati rice
- 1 piece pandan leaf, tied in a knot, to serve
- For the sambal
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- garlic clove, finely chopped- just one
- 1 tsp shrimp paste
- 1–2 tsp red chili paste
- 250g/9oz dried anchovies, soaked in water and drained
- 1 tbsp caster sugar
- 250ml/9fl oz tamarind paste mixed with 400ml/13fl oz water
For the garnish:
- 1 free-range egg
- vegetable oil for deep frying
- handful small dried white anchovies
- handful peanuts, skin-on if possible
- ½ cucumber, thinly sliced
- Put the coconut milk, ginger, lemongrass, rice and a pinch of salt in a large saucepan. Add 400ml of water, stir and cook over medium heat for 10–15 minutes.
- To make the sambal, heat the oil in a frying pan and sweat the onion and garlic for 5–7 minutes, until soft. Add the shrimp paste, chili paste and most of the soaked anchovies and stir. Add the sugar and a pinch of salt and pour in the tamarind water. Simmer until it reduces to a thick paste. Keep it aside.
- Meanwhile, to prepare the garnish, boil the eggs in water for 7–10 minutes; the yolks should be firm. When they are cool enough to handle, peel off the shells and cut the eggs in half. Preheat the oil in a deep-fat fryer to 180C. Deep-fry the dried white anchovies for 3 minutes, or until crispy. Toast the peanuts in a dry frying pan.
- Pick the lemongrass out of the rice and discard. Put the rice in a small bowl and press down until it is compacted. Upturn the rice in the middle of the pandan leaf. Arrange the egg, peanuts, cucumber and remaining anchovies around the rice and scatter over the crispy anchovies. See also: Interesting facts about the Nasi Lemak.
Nutritional Facts of Nasi Lemak:
- Total Fat 22.0 g and Saturated Fat 10.6 g
- Polyunsaturated Fat 0.0 g and Monounsaturated Fat 0.0 g
- Cholesterol 91.0 mg and Sodium 1,077.0 mg
- Potassium 0.0 mg and Total Carbohydrate 82.0 g
- Dietary Fiber 6.9 g and Sugars 0.0 g
- Protein 16.0 g
Never forget to taste this mouth-watering dish at least once in a lifetime. Let us all try to enjoy Nasi Lemak, one of the most favorite dishes of many people living around the world!!