Nasi Lemak

Nasi lemak is the dish that defines Malaysia — a coconut-milk rice served with sambal (the chili paste), anchovies (ikan bilis), peanuts, cucumber slices, and a hard-boiled egg. The name translates roughly to 'fatty rice' — the coconut milk makes it rich, satisfying, and deeply caloric. It was originally a Malay farmer's breakfast. The dish is now eaten at any time of day. It's the de facto national dish of Malaysia (officially recognized as such in 2017), the unofficial national dish of Singapore, and the subject of a fierce cross-border rivalry: which country does nasi lemak better? The Malaysian version is the more traditional one — served on a banana leaf, with sambal that's less sweet and more savory, and an emphasis on the rice itself (the coconut milk should be subtle, not overwhelming). Singapore's version tends to be more plated, with more variety of sides — fried chicken wing, otah (grilled fish paste), or rendang on the side. The dish is also deeply political. In 2017, when Singapore's ambassador to Malaysia said nasi lemak was Singaporean, the Malaysian internet exploded. The dish has come to represent the broader cultural overlap — and tension — between the two countries.