颂扬椰浆饭

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颂扬椰浆饭

celebrating-nasi-lemak

椰浆饭(马来语:nasi lemak)是在马来西亚、新加坡与汶莱常见到美食,是马来西亚的非正式国肴。在马来半岛东海岸登嘉楼与吉兰丹,“搭冈饭”非常普遍。在印度尼西亚也有类似这样的美食,称作“乌督饭”。
制作及吃法
椰浆饭的变体,鸡肉椰浆饭

椰浆饭的马来文是“nasi lemak”,“nasi”意为饭,lemak本意是油脂,这里指的是椰浆;就是把米浸泡在椰浆里后再煮成饭而得名。一般可用普遍锅子或电饭锅;有时候也会将打了个结的班兰叶放入锅里一起煮,亦可加入香料如黄姜、香茅以增加椰浆饭的香味。

传统上,一盘椰浆饭里要有黄瓜切片、小江鱼仔、烤花生、已搅炸过的蕹菜、全熟蛋(水煮蛋或煎蛋)、印度式腌菜与参峇酱(一种由虾酱与辣椒制成的酱料)。椰浆饭也可以有别的佐料,如鸡肉、章鱼或乌贼、鸟蚌、印度脆饼、牛肉咖喱(把牛肉焖在椰浆与香料的混和物)或“巴鲁”(牛肺)。传统上,大多数的佐料是热辣性质的以及清凉解热的黄瓜。

椰浆饭传统上是用来当早餐吃的,在清晨开始就在马来西亚的路边档口贩卖,现在在菜市档口或店家都有售卖。通常是以报纸、油纸或香蕉叶包住卖的。无论如何,也有些餐厅把它盛在盘上当午餐或晚餐吃,让它有机会被认为是一大佳肴。

Today’s Doodle celebrates the rich, fragrant, and spicy dish, known as Nasi Lemak. The dish — considered the national dish of Malaysia and widely eaten year-round — is what many Malaysians start their day with. Also popular in Singapore and Thailand, the humble delicacy is believed to have originated as a hearty farmer’s breakfast on the west coast of the Malaysian peninsula.

Although the name translates from Malay as “rich rice” (a reference to the coconut milk included in the recipe) there is another origin story for the name. According to legend, the daughter of a widow named Mak Kuntum accidentally spilled coconut milk into the rice pot. “What did you cook?” Mak asked and her daughter answered. “Nasi le, Mak!” (Rice, mother!)

There are many variations of the dish across the multiethnic melting pot of Malay, Chinese, Indian, and other indigenous and imported cultures, but the fundamental recipe — featured in today’s video Doodle — is rice cooked with santan or coconut milk and flavored with pandan leaf and galangal root, served with ikan bilis (fried anchovies), crispy peanuts (skin on), sliced cucumber, hard-boiled egg, and sambal (hot sauce) or a splash of tamarind juice, with an optional piece of fried chicken or beef rendang on the side. Sold at roadside stalls wrapped in a “bungkus” of banana leaf or brown paper, Nasi Lemak is so popular it’s also eaten for lunch and dinner, too!


Nasi Lemak Doodle Team

Doodle By: Alyssa Winans

Music: Silas Hite

Producer: Colin Duffy

Marketing & Partnerships: Perla Campos, Madeline Belliveau, Carlos Diaz

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