Introduction
Nasi Berlauk is one of the most popular traditional breakfast dishes found in the east coast states of Malaysia, especially in Kelantan and Terengganu. The name "Nasi Berlauk" literally means "Rice with Side Dishes." Unlike many rice dishes that focus on a single main accompaniment, Nasi Berlauk is known for offering a variety of flavorful side dishes served together with steamed white rice.
Traditionally, Nasi Berlauk consists of fragrant white rice accompanied by rich curries, fried meats, fish dishes, vegetables, sambal, and hard-boiled eggs. It is commonly sold at roadside stalls, traditional markets, and village eateries where customers can choose from a wide selection of lauk (side dishes). The dish reflects the rich culinary traditions of the Malay community, where a simple plate of rice is transformed into a satisfying feast through the addition of multiple flavorful accompaniments.
A complete Nasi Berlauk meal often includes white rice, chicken curry, fried fish, sambal, vegetables, and boiled eggs. This recipe focuses on preparing a traditional version featuring rice, chicken curry, sambal, and accompanying side dishes.
Ingredients for Steamed Rice
Serves 6 People
- 3 cups jasmine rice
- 4 cups water
- 1 pandan leaf, tied into a knot
- 1 teaspoon salt
Ingredients for Chicken Curry
Main Ingredients
- 1 kilogram chicken, cut into serving pieces
- 2 cups coconut milk
- 2 cups water
- 3 potatoes, quartered
- 2 tablespoons cooking oil
- Salt to taste
- Sugar to taste
Blended Spice Paste
- 8 shallots
- 4 cloves garlic
- 1-inch ginger
- 1-inch galangal
- 2 stalks lemongrass
- 10 dried chilies, soaked
Whole Spices
- 1 cinnamon stick
- 3 cardamom pods
- 4 cloves
- 2 star anise
Ingredients for Sambal
Blended Ingredients
- 15 dried red chilies
- 5 shallots
- 3 cloves garlic
Additional Ingredients
- 2 tablespoons tamarind juice
- 2 tablespoons palm sugar
- Salt to taste
- 3 tablespoons cooking oil
- ½ cup water
Ingredients for Fried Fish
- 4 medium-sized mackerel or sardines
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- Cooking oil for frying
Ingredients for Vegetable Side Dish
- 200 grams long beans
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 tablespoon cooking oil
- Salt to taste
Ingredients for Hard-Boiled Eggs
- 6 eggs
- Water for boiling
Preparing the Rice
The foundation of a good Nasi Berlauk begins with perfectly cooked rice. Start by washing the rice several times until the water becomes clear. This removes excess starch and helps produce fluffy grains after cooking.
Transfer the rice into a rice cooker or cooking pot. Add water, salt, and the pandan leaf. The pandan leaf enhances the aroma of the rice and gives it a subtle fragrance commonly associated with traditional Malay cooking.
Cook the rice until tender and fluffy. Once fully cooked, allow it to rest for approximately 10 minutes before fluffing with a fork or rice paddle. Properly cooked rice should be soft, separate, and light without being mushy.
Preparing the Chicken Curry
The chicken curry is often the highlight of Nasi Berlauk and contributes much of the dish's rich flavor.
Begin by blending the shallots, garlic, ginger, galangal, lemongrass, and soaked dried chilies into a smooth paste.
Heat cooking oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and star anise. Fry briefly until fragrant.
Add the blended spice paste and sauté slowly for approximately 10 to 15 minutes. Stir continuously to prevent burning. This process is crucial because properly cooked spices create a deeper and richer flavor profile.
Once the spice paste becomes aromatic and oil begins separating from the mixture, add the chicken pieces. Stir thoroughly to coat every piece of chicken with the spices.
Cook for several minutes until the chicken begins to change color.
Add water and bring the mixture to a gentle simmer. Allow the chicken to cook for approximately 20 minutes.
Next, add the potatoes and continue cooking until they become tender.
Slowly pour in the coconut milk while stirring continuously. Reduce the heat and allow the curry to simmer gently. Avoid vigorous boiling as it may cause the coconut milk to separate.
Season with salt and a small amount of sugar.
Continue simmering until the curry thickens slightly and develops a rich golden color. The finished curry should be creamy, aromatic, and packed with layers of spice and coconut flavor.
Preparing the Sambal
Sambal provides an essential spicy element that balances the richness of the curry.
Begin by soaking or boiling the dried chilies until softened.
Blend the chilies, shallots, and garlic until smooth.
Heat oil in a frying pan and add the blended mixture.
Cook slowly while stirring frequently until the oil begins to separate from the chili paste. This stage may take approximately 15 minutes.
Add tamarind juice, palm sugar, salt, and water.
Continue simmering over low heat for another 15 to 20 minutes.
The sambal should gradually thicken and develop a glossy appearance.
A well-prepared sambal should offer a balanced combination of sweetness, heat, tanginess, and savory depth.
Preparing the Fried Fish
Clean the fish thoroughly and pat dry using paper towels.
Rub the fish evenly with turmeric powder and salt. Allow it to marinate for approximately 15 minutes.
Heat oil in a frying pan over medium-high heat.
Carefully place the fish into the hot oil and fry until golden brown and crispy on both sides.
This usually takes approximately 5 to 7 minutes per side depending on the size of the fish.
Remove and drain on paper towels.
The finished fish should have crispy skin while remaining moist and tender inside.
Preparing the Vegetable Side Dish
Wash and prepare all vegetables.
Slice the long beans into short sections and cut the carrot into thin strips.
Finely slice the onion and garlic.
Heat oil in a wok or frying pan.
Sauté the onion and garlic until fragrant.
Add the carrots and long beans.
Stir-fry over high heat for several minutes until the vegetables become slightly tender but still retain some crunch.
Season lightly with salt.
The vegetables provide freshness and balance to the richer components of the meal.
Preparing the Hard-Boiled Eggs
Place the eggs into a saucepan and cover completely with water.
Bring to a boil and cook for approximately 10 to 12 minutes.
Transfer immediately into cold water to stop the cooking process.
Peel the eggs and cut them in half before serving.
The creamy yolks pair wonderfully with both the curry and sambal.
Assembling the Nasi Berlauk
To assemble the dish, place a generous serving of warm rice onto a large plate.
Ladle a portion of chicken curry over one side of the rice.
Arrange the fried fish, vegetable side dish, and halved boiled egg neatly around the plate.
Add a spoonful of sambal alongside the rice.
For a more authentic presentation, serve the meal on a banana leaf-lined plate, which enhances both the aroma and traditional appearance.
The combination of white rice, creamy curry, spicy sambal, crispy fish, fresh vegetables, and eggs creates a colorful and appetizing presentation.
Serving and Enjoying Nasi Berlauk
Nasi Berlauk is best enjoyed while warm. The rice absorbs the rich curry gravy, while the sambal adds heat and complexity. The fried fish contributes a crispy texture, and the vegetables provide freshness and balance.
Every bite showcases the essence of traditional Malay home cooking—simple ingredients transformed into a comforting and satisfying meal through careful preparation and the use of aromatic spices.
Today, Nasi Berlauk remains a beloved breakfast dish throughout Kelantan and Terengganu, and it continues to be enjoyed by Malaysians of all ages. Its versatility, affordability, and rich flavors have secured its place as one of the country's most cherished traditional foods.
