For most of the Singaporean Malay variation, the sambal of the nasi lemak has more of a sweeter and less spicy taste when compared to other variations.
As the sambal is a crucial portion of the nasi lemak, it is preferred to be less spicy so as not to overpower the taste of the coconut based rice and the other ingredients.
The sides to this dish includes ikan bilis (anchovies), peanuts and an omelette or fried egg, which is rather similar to the Malaysian version, although the use of a boiled egg as with the Malaysian version is somewhat less common.
Occasionally, a variant using the long grain basmati rice may also be found.
For most of the Singaporean Malay variation, the sambal of the nasi lemak has more of a sweeter and less spicy taste when compared to other variations. As the sambal is a crucial portion of the nasi lemak, it is preferred to be less spicy so as not to overpower the taste of the coconut based rice and the other ingredients. The sides to this dish includes ikan bilis (anchovies), peanuts and an omelette or fried egg, which is rather similar to the Malaysian version, although the use of a boiled egg as with the Malaysian version is somewhat less common. Occasionally, a variant using the long grain basmati rice may also be found.
Nasi lemak