Nasi lemak is considered the national dish of Malaysia, and here at Kopitiam it’s made and served the traditional way. Anchovies and peanuts are mixed together in a spicy sambal, then topped over rice along with cucumber slices and hard-boiled eggs. The ingredients and visual seem simple enough, but the bold, slightly spicy and fishy flavors are quite complex. Halfway through the bowl I was already planning my next trip to get it again.

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