National Breakfast Series(3): Rice

Malaysian love their rice, no matter what’s the time of the day. We have so many rice dishes in so many categories that most if not all Malaysian can name 10 dishes at the flick of a finger.

Paddy field in Sekinchan, Selangor. Image Credit: SA Tours

The term “rice” in Malaysia is almost always refer to the Indica strain, which is non-sticky and long grained. The popular choice is definitely the Jasmine Fragrant rice, which is soft and fluffy, and produce a nice smell when cooked. However, there is also dishes that utilizes rice from the Japonica strain, predominantly glutinous rice.

Image Credit: ChowHound

Nasi Lemak

This is the most popular breakfast dish in Malaysia, no question asked. The National dish, one might say, Nasi Lemak literally means “Rich Rice" and it’s has been around for more than a hundred years.

Image Credit: Panasonic

It’s a dish where the rice is cooked with coconut milk and pandan leaves and garnish with Sambal, a thick chili paste based sauce, with some hard boiled eggs, cucumber, peanuts and ikan bilis (fried anchovies). There is near infinite amount of combination of garnishes and condiments to go with Nasi Lemak, ranging from curry to fried chicken, seafood to tempeh (fermented soybean cake).

Lo Mai Gai 糯米雞

Lo Mai Gai, or Steamed Glutinous Rice Cantonese style is another popular breakfast rice dish among Chinese community here in Malaysia. Vendor will pack seasoned glutinous rice, mushroom, chicken and Chinese sausage into stainless steel bowls and steam it through.

Image Credit: Ohbin

The product is a bowl full of fragrant, sticky and rich dish, that will definitely excites your salivary glands by just watching at it. Vendor will then scrape the bowl side, then overturn the bowl on a plate. A few gentle tap to help it release, and enjoys!.

Image Credit: Jennyong

Kuih Seri Muka

So, maybe you are not used to have such heavy breakfast. Allow me to introduce you to some Malays snacks, Kuih Seri Muka. it means “Pretty Face”, just FYI. It’s a two layered kuih, a layer of beautiful cream-green pandan custard over a gorgeous, shiny white glutinous rice.

Image Credit: Epicureasia

Again, coconut milk is used in the cooking of the both layer, while the custard is infused with pandan extract. The contrast of sweet custard and slightly savour rice, and the difference texture of creamy top and stick bottom, provide excellent depth to every bite.