1. Nasi Goreng – Indonesia
Nasi goreng is the Indonesian equivalent of fried rice. Although Indonesians consider it their national dish, it is also popular in Malaysia and Singapore. When trade between the two countries began to expand, it is thought that the habit of frying rice in Indonesia stemmed from Chinese culture.
Indonesians adopted the Chinese tradition based on the concept that wasting food is evil, and nasi goreng, like many other types of fried rice, was born. It is commonly eaten for morning and cooked from leftover rice from the previous day, as it was developed out of a practical need.
2. Nasi Lemak – Malaysia
In Malaysia, no other dish is as well-known as nasi lemak. Rice cooked in coconut milk with anchovies, cucumbers, peanuts, and boiled eggs is the customary accompaniment. The recipe is completed with the addition of sambal, a hot chili paste.
Although it was originally created as a breakfast food, it quickly outgrew its original function and evolved into the Malaysian national cuisine, which may be had at any time. Since the 1980s, when this farmer’s lunch morphed into a dish widely sold by Malaysian street vendors, nasi lemak has grown in popularity.
3. Hainanese Chicken Rice – Singapore
The simple Hainanese chicken rice, which originated in Hainan, a tropical island south of China, has evolved into one of Singapore’s most popular dishes. It’s made out of cooked chicken that’s been sliced into bite-size pieces and served over aromatic white rice.
The dish is served with sliced cucumbers and a hot chili sauce, drizzled with soy sauce and sesame oil on the plate. The hot liquid is frequently seasoned and served as a soup. Hainanese migrants brought the recipe to Singapore in the 19th century, and the first seller serving this distinctive delicacy opened his stall in the 1940s.
4. Nasi Uduk – Jakarta, Indonesia
Nasi uduk is one of many rice-based Indonesian cuisines. In nasi uduk, the rice is cooked with lemongrass, cloves, pandan leaves, and cinnamon in coconut milk. The method produces deliciously fluffy, fragrant rice, which is generally topped with fried shallots just before serving.
It’s a dish that’s usually served with a variety of side dishes and sauces, rather than on its own. Rice is usually served with a variety of stewed and fried meats, rice noodles, eggs, tempeh, tofu, fried anchovies, and rice crackers.
The most popular condiments served with nasi uduk are regular sambal, a spicy Indonesian hot sauce, or peanut sambal.
5. Duck Rice – Singapore
White rice and roasted or braised duck are combined in this Singaporean staple. If roasted, spices like cinnamon, ginger, and anise are stuffed into the duck, which is then hung and roasted until crispy. The braised version is usually cooked gently in a well-seasoned broth.
There are two ways to prepare and serve duck: Hokkien or Teochew. The former is typically served sliced and accompanied with a thick, delicious soy-based sauce, whilst the latter is typically served sliced and accompanied by a lighter sauce. Tofu, veggies, or hard-boiled eggs are frequently served alongside the dish, with a spicy dipping sauce on the side.
According to seasia.co
