Nasi Lemak is the national dish of Malaysia. With roots in Malay culture and Malay cuisine, its name in Malay literally means “oily or fatty rice”, but is taken in this context to mean “rich” or “creamy”. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that gives it a distinctive flavour.
Traditionally, nasi lemak is served with a hot spicy sauce (Sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (Ikan Bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as Ayam Goreng (fried chicken), Sambal Sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef stewed in coconut milk and spices).Other accompaniments include stir fried water convolvulus (Kangkong),and spicy pickled vegetables salad Acar. Traditionally most of these accompaniments are spicy in nature.