 A serving of nasi lemuni | |
| Type | Rice dish |
|---|---|
| Course | Main |
| Place of origin | Malaysia |
| Region or state | Northern Region of Peninsular Malaysia, particularly Kedah & Penang[1] |
| Created by | Malay[2] |
| Main ingredients | Rice, vitex trifolia, garlic, ginger, fenugreek, black pepper, lemongrass, onion, salt |
Nasi lemuni is a rice dish originating from the northern region of Peninsular Malaysia.[3] The dish is prepared with a herb, Vitex trifolia, locally known as lemuni.[4][5]
Nasi lemuni is consumed in the same manner as the nasi lemak. People would complement the dish with sides and condiments commonly found in nasi lemak e.g. sambal, ayam goreng, dried anchovies, cucumber slices and hard boiled egg. It is commonly eaten during breakfast and lunch, or both.
