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A traditional Malaysian nasi lemak calls for rice and a serving of sambal, ikan bilis (anchovies), peanuts and boiled egg. In addition, some nasi lemak stalls can be found serving them with fried egg, a variety of sambal, i.e. sambal kerang (blood cockles) and sambal ikan (fish), chicken or beef rendang, or even fried squids, chicken or fish.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
The thing that differentiates nasi gemuk and nasi lemak is the side dishes and the type of sambal chili sauce being used. Nevertheless, indeed nasi lemak is nasi gemuk's closest analogue. It is arguably that the difference is only due to dialects variant, in which the term lemak in Johor and Riau Malay dialect is synonymous with gemuk in Jambi ...
Masak lemak lada api is a pungent and rich gulai that usually consists of coconut milk mixed with turmeric, giving the dish the characteristic vibrant yellowish green colour, and infused with a generous amount of bird's eye chili (lada api/cili api/cili padi in Malay), which adds the fiery kick to the dish. It is often hailed as the most ...
Nasi kandar (Northern Malay: Nasi kandaq; Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies.
Nasi tutug oncom is usually wrapped in banana leaf and served with a choice of side dishes, of which Indonesian traditional fried chicken ayam goreng is a popular one. [6] This method of serving is quite similar to other Indonesian fragrant dish nasi uduk that is also consumed with an array of protein sources.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Nasi goreng seafood (with seafood, such as squid, fish and shrimp) [72] Nasi goreng serundeng (with serundeng or sauteed grated coconut flakes) [117] Nasi goreng setan (devil's fried rice), extra hot and spicy fried rice with various types of chili peppers, including sambal paste, sliced fresh bird's-eye chili and chili powder [118] [119]