Nasi Lemak Singapore Culture’s Quintessential Dish

I tried nasi lemak, a Malay/Singapore delicacy, for the first time when I moved to Singapore more than a decade ago.

Though it wasn’t loved at the first bite, after a few more plates (more than hundreds, if I am being honest), nasi lemak, along with Chicken Rice, turned into my comfort food. So much so that nasi lemak is the first thing I seek during my stopovers at the Singapore Changi Airport, especially if it’s at odd hours.

So What is Nasi Lemak?

Nasi Lemak is a quintessential dish in Singapore’s culinary culture. Traditionally served as breakfast, it’s rice cooked in coconut milk and pandan leaves and served with various side dishes. The usual ones are boiled eggs, fried anchovies, peanuts and two slices of cucumber—also, the best part —is the distinctive tasting nasi lemak sambal (sweet chilli paste). In addition, you can put the add-ons such as chicken wings and smoked fish cake.

The most authentic version of nasi lemak, and one of the best things about it, is that it is usually packed triangle-shaped with banana leaf or a piece of paper. Thus, making it convenient to carry it around if you want to eat it later at work or home.

Another best thing about nasi lemak? It’s affordable, even by Singapore standards. You can get it for as low as $1, even in 2021.

The Nasi Lemak in Singapore

My go-to one, Nasi Lemak place in Singapore, used to be the right opposite of my old office in Tanjong Katong. It single-handedly moved the scale on my weighing machine more than a little to the right. But what else could I expect for having started every workday with a plate of nasi lemak and a glass of sweet tea?

Another fave of mine, which has a cult following in Singapore, is the famed Punggol Nasi Lemak. They serve many side dishes that vary from those in regular nasi lemak places, including tempura prawn, crunchy pickled cucumber and teeny tiny anchovies. The best time to visit this place is after you have had too many drinks at Clarke Quay. Take the purple MRT line to the Kovan station, walk a few minutes and be prepared to stand in the long queue in front of the stall. Order a plate or two with all the three side dishes I mentioned earlier and enjoy it with a can of aloe vera, which you can get when the drink-uncle takes your drink order.

Nasi Lemak in Other Cultures and Countries

We also have the equivalent of nasi lemak in Indonesia —two variations. First, an Acehnese delicacy, Nasi Gurih, is well celebrated in the Sumatra region. Meanwhile, Jawa and the eastern side of Indonesia are known as the Jakarta origin, Nasi Uduk.

While they are as delicious as the main, the rice, cooked similarly with coconut milk, the side dishes differ slightly. Nasi Gurih is usually served with seafood (prawn or fish) and soybean paste sidedishes. Meanwhile, Nasi Uduk is usually accompanied by a thinly shredded fried egg, fried chicken and fried fermented soybean drizzled in sweet soy.

The Best Nasi Uduk in Jakarta

Apart from the one that my Amma makes with lots of love and tenacity, I’d say the best Nasi Uduk in Jakarta is at the Kebong Kacang, Tanah Abang. My cousins and I frequented the place regularly when we were young and easily ate multiple servings of rice and chicken without worrying about health and weight.

Nasi lemak is an acquired taste, I’d say, but it will take you very minimum effort to acquire it.

Writing this post makes me wonder whether there are other variations of Nasi Lemak in neighbouring countries. Would it be too much to make it a life mission to find out about it?

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