Nasi Lemak 2.0 辣死你媽的 椰漿飯

Nasi Lemak is a common food that you can find at almost every corner of Malaysia. It has became one of the nation food of Malaysia and listed as 10 Best & Must Try Food in Fabulous Food 1Malaysia Food Trail 2009. It was once the major food of the Malays but now every Malaysian and even foreigners love it. It was once served during breakfast but now you can have it any time, even better for supper at a mamak stall chatting with friends.

在馬來西亞，椰漿飯可說是一種再普遍不過的食物，也就是因為它的普通及普及化，讓每一個馬來西亞人甚至是外國人都有機會品嘗到這個美食。大馬觀光局也在2009年的 “一個馬來西亞美食攻略” 裡將椰漿飯評為十大必試(吃)的食物。由此可見，椰漿飯已成為了全民美食，甚至可稱為非正式國餚了。

Nasi lemak, or literally creamy rice, got its name from the rice that is cooked with coconut cream. Sometimes pandan leaves (screwpine) will be added to give a fragrant aroma. With these two catalyzer the rice becomes smooth and easily melt in the mouth.

椰漿飯nasi lemak在馬來文的意思裡Nasi 是飯，Lemak 是脂肪，指的是椰漿。這個飯的名稱來自它的烹飪過程，那就是把飯浸泡在濃椰漿裡後再把飯與椰漿的混合物拿去蒸熟。有時候，會在蒸煮過程中把打了個結的班蘭葉(pandan leaves)放入飯裡，以增加它的香味。必要時，也可加入其他的香料如黃薑與香茅，以給於附加香味。

Normally the Malays will start selling nasi lemak early in the morning on a table with a few container of dishes. To identify which stall sells the best nasi lemak in that area, just look for the one that has the longest queue.

有人說，來到馬來西亞沒吃過椰漿飯就不算是來過馬來西亞了。會這麼說是因為椰漿飯是種隨處可得的食物，而且幾乎全天候24小時都可以找得到。一般上要吃到最好吃的椰漿飯可以選在兩個時段去買，絕對讓你吃了還想再吃。

第一個時段是在一大清早大約五點鐘回教堂的第一個祈禱之後。這時候你會看到很多馬來人陸續的在路口架起桌子或是推出手推車，在桌上放了鋁製或是塑料做的容器，裡面裝的是各式各樣的配料。這時候就是最佳的覓食時間，因為飯和菜餚都是熱烘烘最新鮮的，而且如果手腳不夠快的話，一些好吃的攤位在開賣後兩三個小時就會賣完了。錯過了，明天請早~!

When you get to buy satu bungkus (one wrapped dishes), dont be surprised when you see the makcik (aunty) using her right hand to pick the dishes and put in on a banana leaf and wrapped with newspaper. No worries, they are all CLEAN :)

另一個時段是在晚上九點以後的嘛嘛檔(Gerai Mamak)。嘛嘛檔通常是由馬來西亞印度裔穆斯林所經營，是馬來西亞的特色之一。在這裡跟朋友一邊吃nasi lemak一邊喝teh tarik聊天的樂趣，是要實際體會後才能明白的。嘛嘛檔最有特色的椰漿飯配料就是炸雞塊，而馬來檔首屈一指推薦的是特別醃製的南洋乾咖哩牛肉(rendang)，絕對讓你吃得過癮!

一般上在馬來檔買nasi lemak的人多以學生及上班族較多，為了趕時間大家都以外帶為主，所以這時候就可看到makcik(馬來阿姨)用手抓了飯糰和佐料放到一片芭蕉葉上，再用一片報紙或隔油紙包起來，多數時候會顯金字塔型。大家請放心，阿姨的手和芭蕉葉都有清洗過是乾淨的啦。

到嘛嘛檔則多數是坐下來吃宵夜的，所以幾乎都會用盤子端著，但底下還是會用芭蕉葉墊著。

 

Nasi lemak is made up of a little spicy sambal sauce that opened your appetite, stirred with dried anchovies and flavourable roasted peanuts, and sprinkled on the rice cooked with coconut milk and topped with an over medium egg. A piece of crunchy fried chicken is a bonus to it. Take a few slices of refreshing cucumber to cool you down from the food climax.

椰漿飯nasi lemak在馬來西亞還有一個更好記的名稱：辣死你媽!
這個名字的由來主要是因為椰漿飯的靈魂 - 有點辣的參峇醬(sambal sauce)。 一份椰漿飯好吃與否往往取決於它的調配料參峇醬，就算是很簡單的白飯，只要能配上調配恰當的參峇醬，絕對能起到畫龍點睛提升不止一個等級的效果。

參峇醬裡面的主要成份有大蔥、小蔥、辣椒、蒜頭、江魚仔、食用油、蔥、鹽、糖、蝦米、羅望果等。要烹煮出美味的參峇醬需要掌控好火候和味道，這些都是要靠經驗的累積才能完成的，所以有時看似簡單的參峇醬卻不是每個人都能做得出的。這也是為甚麼有些椰漿飯攤販不怕別人搶她的生意，因為"經驗"是學不到帶不走的。

If a simple combination couldn't satisfy you, there are still a lot of choices and combination besides chicken. Nasi lemak can also come with sotong (cuttlefish), kerang (shell), kangkong (water convolvulus), achar (pickled vegetables) or beef rendang (must try). If you want it all in, try the nasi lemak antarabangsa (literally international creamy rice) that got it all.

一份椰漿飯主要由椰漿飯、參峇醬、水煮蛋、江魚仔、切片小黃瓜、炒花生粒所組成﹐再配上其他的菜餚和佐料。比較常見的是炸雞塊(ayam)或炸雞翅膀、南洋乾咖哩牛肉(rendang)、甜醬芝麻雞等。喜歡海鮮的人就絕對不能錯過魷魚(sotong)和鮮蛤(kerang)了。另外還可配上空心菜(kangkong)或醃菜(achar)等菜疏類。

Try and you will know what I mean at any Malay or mamak stall, selling at a very very cheap price from RM1 to RM15. Depends on where you dine. Get a package of nasi lemak and challenge your taste bud now~!!

也許你會想﹐吃一餐要多少錢?
能成為全民美食一定要是價廉物美的﹐從馬幣一令吉到十五令吉的價格都有﹐就看你在哪裡用餐和吃多少了。這麼便宜又好吃的食物哪裡找? 吃香喝辣的辣死你媽﹐讓你在炎炎夏熱的馬來西亞又熱又辣又爽﹐重新啟發你的味蕾和感官神經﹐趕快去排隊吧~!!

reference:
wikipedia : nasi lemak (chinese)