Nasi lemak – a nation's breakfast
Malaysia's favourite comfort food stirs up sweet memories
GEORGE TOWN: Every other day, company operations executive R. Reveka Nair, 26, will sample her favourite breakfast – nasi lemak. And she must get her fix even on her travel for a holiday.
'It is such a classic Malaysian meal and I have been eating it since I was a child.
'I believe every Malaysian will at least once in their lifetime try this meal for breakfast.
'The aroma of the fresh santan in the rice and the sweet, spicy sambal are what make nasi lemak special.
'Wrapping it in banana leaves really gives it more oomph,' the Kuala Lumpur lass said.
Businessman Marcus Quah, 40, echoed the same sentiment, claiming that each spoonful of nasi lemak gives him pure pleasure and the nostalgia.
'Back in the 90s, it only cost 60 sen a packet at my school's canteen.
'Everyday during recess, together with my friends of different races, we would rush to the stall to get a packet before it finishes.
'Although wrapped in banana leaf and just sambal, half an egg, and some anchovies as the condiments, we felt like it was a feast.
'Even now when I eat nasi lemak, it brings back fond memories of the good times I had during my school days. We really had a wonderful time then, chatting and playing with friends from different culture and background,' he said.
For a long time, nasi lemak has been Malaysia's No.1 breakfast, and it continues to win hearts across the country.
Vendor Wasnita Idris, who operates a stall in Lebuh Pantai, said the humble dish made with rice cooked in santan (coconut milk) and pandan leaves have become a staple breakfast and a comfort food for many.
'Nasi lemak is something we all can agree on. Whether you are Malay, Chinese or Indian, everyone has their own way of enjoying it,' the 53-year-old said recently.
Wasnita, who has been running her family business for 25 years, prides herself on the traditional Malay-style nasi lemak which is wrapped in banana leaf, and accompanied with either anchovies, squid or prawns.
The sambal, she said, is the key ingredient, and it could wake any soul.
'It is made mainly of ground chilli, onions and belacan (shrimp paste), and it takes meticulous preparation.
'The bilis sambal variant is our trademark,' she said.
Despite selling each packet for RM3, her stall has been featured in the Michelin Guide, mentioned as among the most affordable entries in the list.
Meanwhile, trader Tan Yoke Kim, 50, serves up over 20 side dishes to accompany her Chinese-style nasi lemak.
The offerings include fried chicken, sardine, tamarind prawns, petai (stink beans), soy sauce meat, sausages and even steamed okra and salted duck eggs.
'Preparation starts as early as 3am, so everything has to be ready by breakfast time.
'The number of dishes kept growing to fulfill demands of customers, but the sambal is still a must-have,' said Tan.
R. Reganathan, 48, serves his ready-packed meals from a makeshift stall along the road that comes with fresh cow's milk.
'The richness of the milk helps soothe the heat from the sambal.
'Many agrees that it balances out the spiciness and offers a comforting end to the meal.
'Nasi lemak brings out the togetherness in every Malaysian. It's a simple, yet delicious breakfast,' he said.
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