Christina Makes Nasi Lemak at Kopitiam From Outside the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Isky Hassan
So yeah, that isn't the typical nasi lemak you'll find in Malaysia. For one, the sambal is typically a lot thinner in consistency, as blended anchovies aren't usually added in as part of the sauce itself. Also, the mix of sambal and fried anchovies / peanuts is a lot more generous on the sauce side. Finally, the sambal and fried peanuts and anchovies is the most basic of all nasi lemak toppings, and are often just a side, not the main topping. For a more lavish nasi lemak, you can have rendang (beef or chicken) or fried chicken (local style, not kfc) or some other spicy protein as a topping, a side of sambal with fried peanuts / anchovies (normally kept separate until served to keep the anchovies and peanuts crunchy, with different options for your egg (fried vs boiled) and your greens, usually served on a plate (not a bowl - not big enough for all those generous toppings) lined with a layer of banana leaf. I'm sure their nasi lemak is tasty, but come to Malaysia for the real thing.
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So yeah, that isn't the typical nasi lemak you'll find in Malaysia. For one, the sambal is typically a lot thinner in consistency, as blended anchovies aren't usually added in as part of the sauce itself. Also, the mix of sambal and fried anchovies / peanuts is a lot more generous on the sauce side. Finally, the sambal and fried peanuts and anchovies is the most basic of all nasi lemak toppings, and are often just a side, not the main topping. For a more lavish nasi lemak, you can have rendang (beef or chicken) or fried chicken (local style, not kfc) or some other spicy protein as a topping, a side of sambal with fried peanuts / anchovies (normally kept separate until served to keep the anchovies and peanuts crunchy, with different options for your egg (fried vs boiled) and your greens, usually served on a plate (not a bowl - not big enough for all those generous toppings) lined with a layer of banana leaf. I'm sure their nasi lemak is tasty, but come to Malaysia for the real thing.
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eclairsies
Oh man, I don't like the fact that they mixed the sambal together with the anchovies and the peanuts. To me, they should all be separated. The unity of differing textures of the bouncy fragrant rice, to the crispy anchovies and peanuts and the silky sambal gives a whole another experience tbh. Though I am glad Malaysian food are getting the attention that they deserve as of late. Much love
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Oh man, I don't like the fact that they mixed the sambal together with the anchovies and the peanuts. To me, they should all be separated. The unity of differing textures of the bouncy fragrant rice, to the crispy anchovies and peanuts and the silky sambal gives a whole another experience tbh. Though I am glad Malaysian food are getting the attention that they deserve as of late. Much love
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Budleee Bazz
Nasi lemak, it always wins people hearts everywhere in any country, pretty sure it won a few Masterchef competitions. I feel so represented here. also y'all, this is a Baba Nyonya Restaurant, a Penang Baba Nyonya, which means Peranakan Chinese which means, Chinese who have assimilated Malay culture into theirs for centuries, I am willing to bet, the desserts there is going to be AMAZING
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Nasi lemak, it always wins people hearts everywhere in any country, pretty sure it won a few Masterchef competitions. I feel so represented here. also y'all, this is a Baba Nyonya Restaurant, a Penang Baba Nyonya, which means Peranakan Chinese which means, Chinese who have assimilated Malay culture into theirs for centuries, I am willing to bet, the desserts there is going to be AMAZING
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SengKiat93
I hereby speak on behalf of all Malaysians. Nasi lemak should be about (1) the coconut rice, enriched by the flavours of santan (coconut milk, pandan leaves in the cooking, and banana leaves in the serving; and (2) the sambal. The anchovies and peanuts should definitely not be at the forefront.
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I hereby speak on behalf of all Malaysians. Nasi lemak should be about (1) the coconut rice, enriched by the flavours of santan (coconut milk, pandan leaves in the cooking, and banana leaves in the serving; and (2) the sambal. The anchovies and peanuts should definitely not be at the forefront.
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Darshinie Selvanathan
Ooooh yaaaas. Nasi lemak is such an amazing dish. If yall have the chance to come to Malaysia, get a plate of nasi lemak and eat it using your fingers. It honestly alleviates the taste. Add a fried chicken or squid or liver or even a fried egg on top for more oomph.
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Ooooh yaaaas. Nasi lemak is such an amazing dish. If yall have the chance to come to Malaysia, get a plate of nasi lemak and eat it using your fingers. It honestly alleviates the taste. Add a fried chicken or squid or liver or even a fried egg on top for more oomph.
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MsNonole
I'm really happy at how instructional and respectful this turned out for some reason. I know it shouldn't be a big deal but it's nice to see other countries recipes introduced with such respect despite the gentle inquiries along the way to help us get it right.
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I'm really happy at how instructional and respectful this turned out for some reason. I know it shouldn't be a big deal but it's nice to see other countries recipes introduced with such respect despite the gentle inquiries along the way to help us get it right.
reply
prathification
Im Malaysian and this is our national dish, but the version more common here is a bit more humble, with less peanuts and anchovies and NOBODY EATS IT WITH CHOPSTICKS, so youre instinct was right, we eat it with our hands or fork and spoon
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Im Malaysian and this is our national dish, but the version more common here is a bit more humble, with less peanuts and anchovies and NOBODY EATS IT WITH CHOPSTICKS, so youre instinct was right, we eat it with our hands or fork and spoon
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PabloEdvardo
Somehow BA perfectly manages to capture the right vibe for their videos. Relaxing, inviting, educating. Each personality brings a different set of stories and experiences, but they're all excellently tied together under one cohesive brand.
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Somehow BA perfectly manages to capture the right vibe for their videos. Relaxing, inviting, educating. Each personality brings a different set of stories and experiences, but they're all excellently tied together under one cohesive brand.
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Hedgeworth
Can we get more Christina, and particularly more Christina visiting pan-Asian restaurants and sharing with us how to cook a variety of Asian cuisine? This episode was so wonderful. Nice to get out of the test kitchen with her.
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Can we get more Christina, and particularly more Christina visiting pan-Asian restaurants and sharing with us how to cook a variety of Asian cuisine? This episode was so wonderful. Nice to get out of the test kitchen with her.
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Nazirah Ashari
So proud to see fellow Malaysians representing our flavours here. But I do like to see a different style of the sambal that doesnt mixed with the anchovies and the peanuts. This is a lot more common in Malaysia.
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So proud to see fellow Malaysians representing our flavours here. But I do like to see a different style of the sambal that doesnt mixed with the anchovies and the peanuts. This is a lot more common in Malaysia.
reply
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