Nasi lemak
Nasi lemak with sotong pedas (spicy squid), sambal chili paste, boiled egg, slices of cucumber, ikan bilis, and peanuts served at a restaurant in Penang | |
| Course | Main course, usually for breakfast |
|---|---|
| Place of origin | Malaysia |
| Region or state |
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| Serving temperature | Hot or room-temperature |
| Main ingredients | Rice cooked in coconut milk with pandan leaves |
| Ingredients generally used | Served with sambal, anchovies, cucumber, and various side dishes |
| Breakfast culture in Malaysia: dining experience in a multi-ethnic society | |
|---|---|
| Country | Malaysia |
| Reference | 02113 |
| Region | Asia and the Pacific |
| Inscription history | |
| Inscription | 2024 (19th session) |
| List | Representative |
Nasi lemak (Jawi: ناسي لمق; Malay pronunciation: [ˌnasi ləˈmaʔ]) is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations, such as Singapore and Southern Thailand. In Indonesia, it can be found in parts of Sumatra, especially the Malay regions of Riau, Riau Islands, and Medan. It is considered an essential dish for a typical Malay-style breakfast.
Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as in Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.