Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish. It also popular in neighbouring countries such as Brunei, Singapore, Riau Islands, and Southern Thailand. Nasi Lemak have been seen to the Southern Philippines prepared by Filipino Muslims, it is considered as one of the famous for malay-type breakfast. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
So what contributes to the nasi lemak we eat everyday?
It is believed that when the local Malay community resided by the seafront in the early years, the availability of ingredients such as the coconut, as well as the flavourful outcome of adding it to rice, resulted in the innovation of nasi lemak. Side dishes added to the rice came from the village’s natural resources: cucumber was plucked from the garden and anchovies were harvested from the sea. Others suggest that packets of rice wrapped in banana leaves were brought to padi fields (rice fields) for working farmers to consume. As the country developed, itinerant vendors would carry in baskets the banana-leaf-wrapped rice door-to-door. Today, it is a popular dish eaten not only at breakfast, but also throughout the day.
References
Nasi lemak - Wikipedia
http://en.wikipedia.org/wiki/Nasi_lemak
Nasi lemak | Infopedia
http://eresources.nlb.gov.sg/infopedia/articles/SIP_1739_2010-12-13.html
No comments:
Post a Comment