You can't come to Malaysia without having Nasi Lemak, and my local friend took me to one of Kuala Lumpur's most iconic ...

This ‘rich rice’ is perhaps Malaysia’s most famous dish, but which rice to use? How much coconut? What sort of sambal? Our in-house perfectionist tries them all so you don’t have to ...

With the guidance of the restaurant's head chef Kyo Pang and GM Moonlynn Tsai, Christina learns how to make this incredible dish from one of Bon Appétit's Hot 10 restaurants.

Here’s a tried and tested recipe on how to make Malaysia’s No.1 breakfast dish. Headlines.

To learn how to make nasi lemak, considered Malaysia's national dish, my siblings and I used to prepare the rice, cook the sambal, peel the eggs and chop the veggies at my mum's place during Eid.

The Traditional Way of Making Nasi Lemak. Before we go on a basmati rant, let’s remember what’s supposed to be in real nasi ...

The rice going into nasi lemak is usually steamed rather than heated directly, in order to keep the coconut milk from burning. Some aficionados employ a rice cooker, swapping the water for milk.

Nasi lemak translates to “rich rice” and, at its most basic, that’s what it is, just rice cooked with coconut cream and pandan leaves. And that would be enough for a hearty breakfast.