环球之旅:马来美食——椰浆饭(Nasi Lemak)
椰浆饭（Nasi Lemak）
Nasi Lemak is a popular Malay dish made of rice cooked in coconut milk.
It is normally eaten with hot chilli sauce.
椰浆饭是马来人最普遍的食品，虽然在每个新加坡的大排档都可以找得到，但只有马来人做的才是最好味、最正宗的。
With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus, hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be treated as a delicacy. Nasi lemak panas which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.
This is Nasi Lemak (Coconut rice). You can see briefly what is inside.
椰浆饭的材料： Ingredients for Nasi Lemak:
米 Rice
椰浆 Coconut milk
香兰叶 Pandan leaf
鸡腿 Chicken leg
鸡蛋 Eggs
蚝 Oyster/ Mussel
虾 Prawn
江鱼仔 Anchovy
花生 Peanuts
黄瓜 Cucumbers
蒜 Garlic
大洋葱和小红洋葱 Onions and Shallot
马来虾膏粉 Belacan
辣椒干 Dried Chilli
黄姜粉 Turmeric Powder
面粉 Flour
The rice is cooked like normal just that not with water, but with coconut milk.
Different versions
Nasi Lemak comes in different versions if prepared by different chefs. Hotels have nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood, while humble roadside stalls sell them ready packed, known as "Nasi Lemak Bungkus", meaning "Wrapped Nasi Lemak", with minimal additions that costs between Ringgit Malaysia 1 to 7 per pack. There are Malaysian/Singaporean Chinese and Malaysian/Singaporean Indians versions.
