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The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served as steamed rice.
Nasi lemuni (Jawi: ناسي لموني) is a rice dish originating from the northern region of Peninsular Malaysia. [3] The dish is prepared with a herb, Vitex trifolia, locally known as lemuni. [4] [5] Nasi lemuni is consumed in the same manner as the nasi lemak.
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.
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.
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.
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 ...
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods. [3] Arem-arem also known as lontong isi is a smaller version of lontong and "halal" distant relative of bakcang, filled with vegetables and occasionally meat, eaten as a snack.
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...