The best and the most authentic nasi lemak recipe!




These little packets used to be my Sunday breakfast, Monday, Tuesday, Wednesday, my almost daily breakfast.

Its fast, hundred times better than those breakfast sold in the fast food joints, it comes in little serving.
You feel almost zero guilt... unwrapping these little aromatic parcels wrapped in banana leaf ;P

The photo above was how I remembered Nasi Lemak, wrapped in banana leaf and torn pages from the telephone directory :D.




As times goes by, these little parcels wrapped in banana leaf and pages torn from telephone directory were no where to be found!!!

 We had a mass invasion of coconut rice/ Nasi lemak served in polystyrene box :(

Nasi lemak in the market now is not as authentic as it used to be.

Nasi Lemak (coconut rice!!!) was cooked in coconut milk being diluted to almost 95 percent with water.

Sambal (chilli) was so hot that almost numb your tongue, impaired your hearing, the 'chilli' heat will travel down oesophagus and a burning sensation felt within your stomach lining as well as around the exit point ... ouch!!! :(

 Cooking nasi lemak is easy, simple, delicious and ultra addictive, if using the right amount of everything.

It is all about balance.
The creamy coconut taste that goes well with sambal (chilli paste) that is sweet, spicy with a tinge of sourness.

Serve with cucumber to soothe your palate and create that fresh taste before another taking bite.
Crunchy deep fried anchovies and peanuts to give it another texture to this simple common Malaysian food :D