With Malaysia’s National Day coming up next month, there’s no time like the present to revisit Malaysian classics. And when it comes to cuisine — nothing sooner comes to mind than the fragrant and flexible nasi lemak!
It’s one of the most popular hawker food in Malaysia, also the nation’s favorite breakfast. Just like multicultural Malaysia, each state has its own spin on nasi lemak, so here’s a brief rundown on how each state approaches our national dish, plus a bonus recipe at the end of each type to inspire your food service business!
There’s no better place to start than the basics. Rice cooked in coconut milk, egg, cucumber, and peanuts as condiments, further elevated by anchovies in spicy sambal to give the dish an extra kick of flavour. This is the version everyone knows and loves! In our recipe, we have added palm sugar and extra umami to enhance its flavour experience. Get your AJI-NO-MOTO® ready as we try this well-loved recipe.
Fenugreek, also known as halba, may be a familiar sight in nasi dagang. The Johorean spin on nasi lemak keeps its condiments simple and basic with hard-boiled eggs and sliced cucumber, abut also incorporates fenugreek seeds into its rice. Coconut rice infused with the delightful flavour of fenugreek seeds (halba), served alongside its essential companion – ‘sambal tumis’ that cook with AJI-NO-MOTO® to boost the umami taste and intensify the flavour. This combination offers a harmonious and flavourful experience to satisfy your customers’ taste buds.Try this version of Nasi Lemak through this recipe to impress your fellow Johorian customers.
Its name is exactly what this nasi lemak looks like — nasi lemak kuning uses turmeric in its rice prep, giving it its signature yellow look. Unlike its peers, nasi lemak kuning features more herbs and spices for a denser flavour that pairs well with side dishes such as ayam goreng berempah or rendang ayam. This recipe the aromatic coconut rice is beautifully tinted with turmeric and pandan leaves. Served with our flavourful and savoury ‘sambal tumis’, enhanced with the perfect balance of chicken, garlic and onion flavours from TUMIX® Chicken Stock.
Moving onto the East Coast of Peninsular Malaysia, it comes as no surprise that Terenagganu’s take on nasi lemak features fish. The flapjack tuna – or ikan tongkol – replaces anchovies in sambal. Its sambal is also commonly cooked with gula nisan, or palm sugar for a richer taste. The use of AJI-NO-MOTO® or AJI-NO-MOTO® PLUS in this recipe alongside a clever blend of other spices would tone down the fishy taste, but refining the umaminess further.
Also from the East Coast, Kelantan’s nasi lemak tumpang layers rice and various dishes into a cone fashioned out of a banana leaf. When packed, the rice takes on a similar softness to nasi impit. The alternating layers of lauk not only make the dish look appealing, but it also makes for an interesting medley of textures as you consume the nasi. It is a feast for the eyes, and your customers would definitely enjoy its symphony of flavours. Try it with this recipe – each layer holds a surprise of deliciousness, from fish floss to tuna gulai and anchovies sambal. Unwrap and savour the stacked layers of Nasi Tumpang for a truly satisfying culinary adventure.
As they say, variety is the spice of life — and speaking of seasoning and spice, AJI-NO-MOTO® and TUMIX® can help you step up your nasi lemak game! Love our recipes, join Ajinomoto Food Biz Partner as a member today to get more exclusive tips, deals, and perks.
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