Google Translate never fails to confuse/amuse. I don't know why I bother, since almost everyone knows this famous Malay rice dish, whether you come from Singapore/Malaysia or not. Well, nasi lemak literally translates to something like fat rice, nasi being rice and lemak being fat. In actual fact, lemak here refers to coconut cream, the key ingredient in this rich and fragrant Malay rice. I guess google translate isn't that far off here, because coconut milk is infamous for its high amount of saturated fat and calories-- both of which I cannot be bothered with. Saturated fat is in fact good for you, and coconut in particular is heart-heathy and figure-friendly. So, no more guilt trips by the Health Promotion Board, eat away!
There's another ingredient in nasi lemak that isn't getting the attention it deserves, and that's pandan (screwpine leaves). Pandan is used to add that very distinct and unique fragrance I can't even begin to describe, to all manners of sweet and savoury Singaporean/Malaysian food. And I have it growing in my backyard. When meant to be brought about or eaten later ie. takeaway, nasi lemak is also often wrapped in banana leaves (also in my garden heh heh), which impart even more fragrance.
Google Translate never fails to confuse/amuse. I don't know why I bother, since almost everyone knows this famous Malay rice dish, whether you come from Singapore/Malaysia or not. Well, nasi lemak literally translates to something like fat rice, nasi being rice and lemak being fat. In actual fact, lemak here refers to coconut cream, the key ingredient in this rich and fragrant Malay rice. I guess google translate isn't that far off here, because coconut milk is infamous for its high amount of saturated fat and calories-- both of which I cannot be bothered with. Saturated fat is in fact good for you, and coconut in particular is heart-heathy and figure-friendly. So, no more guilt trips by the Health Promotion Board, eat away!There's another ingredient in nasi lemak that isn't getting the attention it deserves, and that's pandan (screwpine leaves). Pandan is used to add that very distinct and unique fragrance I can't even begin to describe, to all manners of sweet and savoury Singaporean/Malaysian food. And I have it growing in my backyard. When meant to be brought about or eaten later ie. takeaway, nasi lemak is also often wrapped in banana leaves (also in my garden heh heh), which impart even more fragrance.
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