Nasi lemak is widely eaten in Indonesia, Malaysia and Singapore, even as
a dish served in Indonesian and Malaysian schools. Commonly a breakfast
dish in both countries, it is normally sold at hawker food centres in
Singapore and roadside stalls in Indonesia and Malaysia. It often comes
wrapped in banana leaves, newspaper or brown paper, or it could be
served on a plate. However, there are restaurants which serve it as a
noon or evening meals, making it possible for the dish to be eaten all
day. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served with steamed rice.
In Malaysia and Singapore, nasi lemak comes in many varieties as they are
prepared by different chefs in different cultures. The original nasi
lemak in Malaysia is arguably a typical Southern and Central Peninsular
Malaysia breakfast among Malays. Malaysian Chinese and Indians also
partake this dish in their breakfast but not as frequently as Malays.
The sambal tends to range from fiery hot to mildly hot with a sweet
undertaste. Nasi lemak in the Northern West Peninsular tends to include
curry. Nasi lemak is not as popular as the indigenous nasi berlauk, nasi dagang, and nasi kerabu
in North East Peninsular Malaysia. Nasi lemak is not a familiar
breakfast in Sabah and Sarawak. Hotels usually have nasi lemak on their
menu with elaborate dishes, such as beef rendang
and the addition of other seafood. Hawker centres in Singapore and
Malaysia usually wrap them in banana leaves to enhance the flavour.
Roadside stalls sell them ready packed, known as "nasi lemak bungkus",
with minimal additions that cost between RM
1–7 per pack. Seafood outlets often serve the basic nasi lemak to
accompany barbecued seafood. There are Malaysian Chinese and Malaysian
Indian versions, and Singaporean Malay and Singaporean Chinese versions.
Some people suggest that sambal
is the most important part of a nasi lemak meal. If not prepared
properly, it could ruin the whole meal, since Malaysians like their food
served hot and spicy.
