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Nasi lemak (Jawi: ناسي لمق ) is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia , where it is considered the national dish .
Nasi gurih sold in Acehnese warung or other eating establishments is commonly offered with an assortment of side dishes, chosen according to the client's desire. The basic ingredients sprinkled upon nasi gurih are fried peanuts, bawang goreng (fried shallot), tauco (soybean paste), sambal, and krupuk.
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 lemak, a similar dish of Malay origin common in the Malay peninsula and Sumatra. According to the book Makanan Khas Betawi (2018) by Lilly T. Erwin, nasi uduk is a Betawi food that is quite popular and easy to find in almost all corners of Jakarta. [1]
In Malaysia and Singapore, rendang is often paired with iconic dishes such as nasi lemak — a national favorite — or lemang, glutinous rice cooked in bamboo, particularly during festivals like Hari Raya. [34] Although traditionally associated with festive occasions and ceremonial meals, rendang has become a staple in Malay eateries.
Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed.
Nasi dagang (Jawi: ناسي داڬڠ , lit. ' trader's rice ') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
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 ...