Chawan's Nasi Lemak

I'm currently on holiday in Dublin, Ireland. Though it's summer, the climate is chilly and windy. Hence, hunger is felt even more greatly. My first post here shall be a tribute to one of my favourite Malaysian dishes i.e. Nasi Lemak.

Good memories of Nasi Lemak to me starts with waking up on weekends to find a bungkus(parcel) of Nasi Lemak waiting on the kitchen table, warm and fragrant from the banana leaf used to wrap the dish in. Here's what a good Nasi Lemak should look like...

Nasi Lemak @Chawan, Bangsar Baru

It should contain

1. a compact mountain of fragrant rice cooked with coconut milk,
2. half or whole boiled egg(though I do love it when the egg is fried, sunny side up),
3. crunchy peanuts
4. fried anchovies
5. crunchy cucumber slices (I hate it when they get soggy and limp), and last but not least
6. a big dollop of hot(as in pedas), properly seasoned sambal.

Of course, ask every Malaysian on what their ideal Nasi Lemak would be like and you will get a varied response. Some like the sambal to be super spicy, some like it to be sweet, and some love it when it contains plenty onions. I personally like to have it with some sweet and salty soysauce. I haven't met anybody else who does this apart from my family members. It used to be traditionally a breakfast meal but being Malaysians, we eat them anytime of the day. Heck, the only look you'll get if you have it at 3am is one of green, green, envy.