Nasi lemak comes from Malaysia , its origin is still unknown but this food already existed during the Malacca Sultanate. There is a possibility that this food does come from Melaka, Johor, Selangor or Perak. This dish has six elements which are carbohydrates such as rice, protein such as boiled eggs or fried chicken, vegetables such as kale or cucumber, snacks such as beans and anchovies and wet ingredients such as sambal. The six components are very important but more importantly the rice needs to have the taste of coconut milk and the taste of sambal. Sambal nasi lemak has been assimilated for decades, some are thick with gravy, some are liquid with gravy, some are sweet, some are salty, some have a balanced taste. It depends on local or individual taste. Malaysia is a booming tourist center, the sweet sambal nasi lemak is designed for people who can't stand spicy especially western tourists. Nasi lemak is usually served with boiled egg , cucumber , fried anchovies , fried peanuts and sambal . But, now nasi lemak is sold with various side dishes including but not limited to meat , chicken , squid , shrimp . Nasi lemak ( Jawi : ‏ ناسي لمق ‎ ‎ ) is a traditional Malay food that is found in all parts of Malaysia , Singapore and Brunei , including the regions on the east coast of Sumatra , Indonesia , especially Jambi , Riau Islands , Riau , South Sumatra and Sumatra North . This dish refers to rice cooked using coconut milk to add fat. Sometimes, fragrant pandan leaves are added while the rice is being cooked to increase its aroma.
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