Khazanah Alam Semula Jadi: 10 Buah Terbaik Digemari Di Seluruh Dunia

Buah-buahan merupakan pembekal mikronutrien utama kepada kita, apakah buah-buah yang paling terkenal di dunia? 

Buah-buahan telah menjadi bahagian penting dalam diet dan budaya manusia selama beribu tahun, dan hari ini, buah-buahan terus memegang kepentingan yang sangat besar dalam kehidupan kita. Di antara pelbagai jenis buah-buahan yang ada, ada yang telah meningkat menjadi 10 buah yang paling popular di dunia. Buah-buahan ini, termasuk pisang, epal, anggur, oren, tembikai, strawberi, mangga, nanas, avocado dan ceri, telah mendapat kekaguman dan penggunaan yang meluas di seluruh dunia. Populariti buah-buahan ini boleh dikaitkan dengan gabungan faktor yang harmoni. Kaya dengan vitamin, mineral dan antioksidan penting, buah-buahan ini menyumbang dengan ketara kepada kesihatan dan kesejahteraan keseluruhan kita. Selain itu, rasa yang menarik, tekstur yang unik dan kepelbagaian kulinari menjadikannya sesuai untuk pelbagai jenis hidangan, makanan ringan dan minuman. Di luar kepentingan pemakanan dan gastronominya, buah-buahan ini juga memainkan peranan penting dalam ekonomi global, perdagangan dan amalan budaya, meningkatkan kepentingannya di dalam sesuatu budaya. Perbincangan ini akan menyelidiki nama-nama saintifik, asal-usul, pelbagai jenis, dan faktor-faktor yang menyumbang kepada populariti buah-buahan yang digemari ini, merangkumi kepentingannya dalam kehidupan kita.
 
Berikut ialah penerangan ringkas bagi setiap buah yang tersenarai di dalam 10 buah paling popular di dunia, termasuk nama saintifik, asal usul, jenis dan faktor yang menyumbang kepada popularitinya:

Terdapat pelbagai jenis pisang yang biasa menjadi makanan atau bahan masakan di seluruh dunia.

 
1. Pisang (Musa spp.): Berasal dari Asia Tenggara, pisang adalah salah satu buah yang paling popular dan digunakan secara meluas di seluruh dunia. Mereka datang dalam pelbagai jenis, seperti Cavendish, Lady Finger, dan Plantain. Daya tarikan mereka terletak pada rasa manis, pembungkusan yang mudah, dan nilai pemakanan yang tinggi, menjadikannya makanan ringan dan ramuan popular dalam pelbagai masakan.

Epal merupakan buah yang paling dikenali, seperti juga buah-buahan yang lain ia turut digunakan untuk pelbagai tujuan seperti dimakan terus atau dijadikan bahan masakan. 

 
2. Epal (Malus domestica): Berasal dari Asia Tengah, epal mempunyai pelbagai jenis yang ditanam seperti Red Delicious, Granny Smith, Fuji dan Gala. Populariti epal boleh dikaitkan dengan kebolehsuaian yang luas, jangka hayat yang panjang, rasa yang menyegarkan dan serba boleh digunakan dalam pelbagai jenis masakan.

Sebahagian besar anggur yang ditanam adalah digunakan untuk menghasilkan wain, namun anggur juga digunakan untuk menghasilkan pelbagai produk seperti kismis, jem, kuih-muih, masakan selain dimakan terus.

 
3. Anggur (Vitis vinifera): Berasal dari kawasan Mediterranean, anggur terdapat dalam pelbagai jenis seperti Thompson Seedless, Red Globe dan Concord. Populariti mereka berpunca daripada menjadi sumber utama untuk pengeluaran wain, serta menjadi pilihan snek yang sihat dan mudah.

Buah oren digemari di China kerana warna keemasannya. Namun ia turut terkenal dengan pelbagai kegunaan diseluruh dunia terutamanya sebagai minuman.

4. Oren (Citrus sinensis): Berasal dari China, oren telah menjadi popular di seluruh dunia kerana rasa manis dan masamnya, kandungan vitamin C yang tinggi dan rasa berair yang menyegarkan. Jenis biasa termasuk Navel, Valencia dan Blood oren.

Tembikai popular sebagai penghilang dahaga. Walaupun jarang digunakan sebagai bahan makanan dan diproses ia cukup terkenal dengan bahan minuman yang menyegarkan.

5. Tembikai (Citrullus lanatus): Berasal dari Afrika, tembikai adalah kegemaran musim panas kerana isinya yang berair, manis dan kandungan air yang tinggi, yang membantu dalam penghidratan. Varieti termasuk jenis tanpa biji, mini dan pusaka.

Strawberi amat terkenal sebagai bahan perasa makanan dan juga baunya yang harum. Ia juga terkenal sebagai bahan dalam penyediaan makanan. 

6. Strawberi (Fragaria × ananassa): Strawberi dipercayai berasal dari Eropah dan dihargai kerana teksturnya yang lazat, berair dan rasa manis. Kepelbagaian mereka dalam pencuci mulut, salad, dan pengawet telah menyumbang kepada populariti meluas mereka.

Terdapat pelbagai jenis mangga, seperti juga pisang ia enak dimakan begitu sahaja dan turut digunakan sebagai bahan masakan. Mangga mempunyai rasa yang manis selain baunya yang harum. 

7. Mangga (Mangifera indica): Berasal dari Asia Selatan, mangga disukai kerana rasa tropika, manis dan teksturnya yang licin dan berkrim. Terdapat pelbagai jenis seperti Alphonso, Tommy Atkins, dan Keitt, yang dinikmati segar, kering atau dalam pelbagai hidangan.

Nanas merupakan buah yang unik kerana kebanyakan bahagian buah ini terpaksa dibuang. Namun ia amat popular di seluruh dunia untuk pelbagai tujuan makanan dan masakan. 

8. Nanas (Ananas comosus): Berasal dari Amerika Selatan, nanas mempunyai rasa tropika yang unik yang menarik minat ramai. Ia boleh didapati dalam kultivar yang berbeza, seperti Smooth Cayenne dan Queen Victoria, dan biasanya dimakan segar, dalam tin, atau sebagai jus.

Avokado terkenal sebagai bahan masakan berbanding dimakan mentah dan bahan campuran di dalam masakan seperti salad dan guacamole. Ia juga terkenal sebagai jus avokado.

9. Avocado (Persea americana): Berasal dari Amerika Tengah, avokado telah mendapat populariti yang besar di seluruh dunia kerana teksturnya yang berkrim dan rasa pedas. Varieti seperti Hass, Fuerte dan Bacon digunakan dalam salad, taburan dan sebagai bahan utama dalam guacamole.

Ceri terkenal kerana rupanya yang cantik dan selalu digunakan sebagai hiasan. Namun ia juga enak dimakan dan digunakan untuk pelbagai tujuan.

10. Ceri (Prunus avium): Ceri dipercayai berasal dari Eropah dan Asia. Mereka dipuja kerana rasa manis dan masamnya, dan terdapat dua jenis utama: ceri manis (cth, Bing, Rainier) dan ceri masam (cth, Montmorency). Ceri dinikmati segar dan biasanya digunakan dalam membakar kuih, pencuci mulut, dan jem.
 
Populariti buah-buahan ini boleh dikaitkan dengan pelbagai faktor, termasuk ketersediaannya dalam iklim yang berbeza, kemudahan penanaman, rasa yang menarik, nilai pemakanan, serba boleh dalam aplikasi masakan, dan usaha pemasaran untuk mempromosikan penggunaannya. Selain itu, kemajuan dalam pengangkutan dan perdagangan antarabangsa telah menjadikan buah-buahan ini boleh diakses di seluruh dunia, menyumbang kepada popularitinya yang meluas. Untuk mengenali buah-buahan ini dengan lebih dekat bolehlah anda mencari bagaimana ianya digunakan sebagai hidangan terus, digunakan dalam masakan, kuih-muih, jeruk, buah-buahan kering dan sebagainya.
 

The Biggest Weekend Market – Chatuchak Market

Chatuchak Market, you can find almost anything.

If you ever been to Thailand make sure you never miss to visit the largest weekend market in Thailand for sure (if it is not the largest in the world). Here you can find vast amount of things that you’re looking probably plants, antiques, consumer electronics, cosmetics, pets, food and drinks, fresh and dry food, ceramics, furniture and home accessories, clothing, and books. You’ll never know I might missed something.

Chatuchak Market also known as JJ Market consist of more than 15,000 stalls, divided into 27 sections. Here somewhere around 200,000 to 300,000 visitors come on a daily basis. You can be here to see how wonderful this place is, finding things that you need, learn more about the cultures, taste  local foods, get some souvenirs for family and friends back at home.

The aerial view of Chatuchak Market. 

The guide for Chatuchak Market.

It has been open as early as 1942. By 1948 Prime Minister Jompol Por Pibulsongkraam requested that every province required to have their own market. The market was originally located at Sanam Luang and keep on changing for several times until State Railway of Thailand donated the land on the south side of Chatuchak Park to establish as a market. Merchants start to move to this new location by 1983 and at that time it still known as Phahonyothin Market. Only by 1987 the market was changed to Chatuchak Market until today.

You never know exactly what you’re looking here until you are here. As this place is too big, you might find it’s very hard to find something without proper guides (from locals or someone who can show you how to read the maps). Sure, I got lost here with my friend (who already been here before).

Well, the trick is, always check on the map and the unit number of shop where you are at. Refer to the map to get an ideas of where you are, and where you want to go. Get local guides if necessary or ask someone else – when necessary.

Antiques also available here.

Textiles and local products easier to find here.

Various types of sandals.

There are two train stations that can bring you here from the heart of Bangkok. The Mo Chit BTS train station or Chatuchak Park for MRT station that located nearby. There are also many busses, taxis and Grab cars available.

Another thing to do when visiting the Chatuchak Market is to stop by the Chatuchak Park. They are many people lay by, relaxing on the grass, taking a picture, feeding the pigeons and so on after the tiring walking through the vast areas of Chatuchak Market.

Popular tourist attraction in Bangkok.

Souvenirs are easier to find here.

Chatuchak is another important places to visit here in Bangkok. Instead of just for a shopping you will also learn more about the cultures, the history, people and many other things that you might discovers accidently while visiting this place. Make sure you don’t miss it.

More Interesting Things About Saffron

Saffron, delicate plan with higher demand and usage.

It’s not only the highest price of saffron that drive me to find out more about saffron but actually the important role of this unique spices sage throughout human histories. While its important roles will never get lesser, many are start to find out ways to grow them widely even plant it for their own usage.

Spices are usually use only for cooking and some of them also use in medicines and perfume making. Saffron had been used across all of the usage with many other benefits, make it one of the most important spices to many cultures. Here, let see some of the facts about saffron that shared through other website at finedininglover.com

It takes 150 flowers to produce 1 gram of saffron.

Asia

The plant originally came from Asian countries where it is still mainly produced: Iran alone accounts for 90 per cent of the total quantity harvested worldwide. Saffron planted widely in Asia even though it was said it originated from island of Crete.

Bitter

To remove its bitter aftertaste, here is a chef’s tip: press the threads between two aluminium sheets before use. Well, that something not all of us aware of. So this is something that we really need to know to ensure our saffron dishes are palatable.

Curry

Together with turmeric, coriander, cumin, chilli pepper and other spices, it is one of the star ingredients in this Indian spice mix of worldwide fame. The other reason why it flourishing in Asia is the wide usage of spices in curry as they used as many spices that young generation not even know its name anymore.

Dishes

Among the most well-known dishes containing saffron, French bouillabaisse, pilaf and Asian biryani, Spanish paella and, last but not least, saffron cake from Britain are all experiences not to be missed. Instead saffron is easy to use with any dishes by simply added it to any cooking (you will master it very fast with some practices).

Saffron cake from Britain.

Saffron tea, another way to enjoy saffron.

Saffron also used in soap.

Expensive

It takes 80,000 flowers to produce a pound of saffron (453 grams), with a cost in the range of 600 to 2,000 dollars (a pound), prices that make saffron the most expensive spice in the world Flower Saffron stigmas were gathered when the violet-blue flowers open and every flower produces 3, each one of which is about 25-30 millimetres long.

The limited production of saffron makes its price so expensive. In fact the farmer or the workers in saffron production not even making a good life. There is something to do in order to make sure this spice to be available to more with reasonable price by involving more technologies in its production.

Greece

Some writers claim, however, that it comes from Greece, where it was found for the first time on the Island of Crete during the bronze-age.

Over cultivation can change how some species behave. One of the sign is the incapable to reproduce sexually even though it’s flower producing plant (angiosperm). No one exactly know for how long saffron had been cultivated by human.

Harvest

Harvest time is autumn, and the process must be carried out by hand, usually by specialized pickers, almost always women, who detach the 3 stigmas one by one.

The real reason why saffron become so expensive. It’s like the real output is only 0.0001 percent from all the hard works. The only thing that make the production possible is the cheap labour. If there’s no changes soon, it will become more scarce and more manipulation of its market.

Indian flag

The 3-coloured Indian flag is saffron (to represent Hindus), white (for peace) and green (for growth).

Something interesting to know on how important is saffron in some cultures. It’s not only to India, some other cultures shows their respect in different ways.

Jingle§

In the hit song by Donovan entitled "Mellow yellow" the most well-known jingle that everyone sings under their breath is dedicated to this spice: "I'm just mad about Saffron, Saffron's mad about me"

Something we all should find out! Perhaps there are many other art works related to how important is saffron into someone else lives.

Kashmir

Among the varieties hardest to find on the market is the saffron coming from the Indo-Pakistani area of Kashmir. Here they produce the darkest variety in the world which tends towards a purple-brown colour, called Mongra or Lacha.

Another important thing to remember. Saffron is produced by plants. Many factors will affects the quality of saffron according to its geographical planting areas. Not two saffron from different areas have same qualities.

La Mancha

During harvesting, on the Spanish plain of La Mancha it is customary to burn some stigmas on a low fire to diffuse the spicy aroma of saffron in the air.

Saffron not only used for its taste and colouring property but also as incense to improve moods and also as an offering to the long lost ancestors (or spirits).

Make up

Owing to its colouring properties, in ancient times it was used as a cosmetic, as well as for dyeing fabric and leather.

Nuremberg

In the Middle-Ages in Nuremberg, whoever adulterated saffron with the addition of less precious ingredients, was burnt alive.

There’s another code that practiced in Europe Middle-age that known as Safranschou code. There must be many other undocumented practice in order to keep the adulteration of saffron in check. It also shows how important it is to human societies throughout the world.

Opium

To combat drug trafficking, in Afghanistan a project has been set up to replace illegal opium poppy plantations with saffron.

Good moves in order to increase income for farmers. Changing the source of income to more valuable that give more positive result not only for the farmers but also to the saffron market.

Properties

A natural medicinal, it has been used since time immemorial for its antibacterial and antiviral properties, and is excellent for treating stomach-ache, coughs and bronchitis.

While more studies to be carried out, the usage of saffron as remedies had been long in practiced for various purposes.

Qualities

There are international norms (ISO) which define its qualities, dividing saffron into 4 different categories according to its colour, aroma and taste.

The standardization of quality is important even though the qualities of saffron varies by areas it’s produced. These standards will keep some ranges ton ensure the acceptable quality and to control their market values.

Risotto

The most famous dish in the world is saffron risotto, using stock made from bowling fowl, which comes from the Italian city of Milan and is known worldwide.

One of example of popular dish using saffron as one of its ingredients. There are many other dishes that using saffron as one of its important ingredients – even though it’s only used small amount of it.

Sunrise

The stigmas of Crocus sativum (the Latin name for saffron) are only picked at dawn, before its flowers open, in order to preserve its aroma and properties.

Part of the reasons why handling saffron production process is so delicate. Perhaps many other smaller things that only known by the farmers in order to produce good quality of saffron.

Taster

On a par with sommeliers and cheese tasters, saffron too has its specialists, who decree which varieties are the best.

It’s good to know there are some experts in this area for saffron. Without an expert, the quality of saffron might be decreases without anyone noticing it.

Unusual habits

The main ingredient of magic potions in ancient times, it used to be sprinkled between the sheets and brewed in tea to make a man fall in love or to dispel melancholic thoughts.

Something interesting to know. Well not all of us will fall to it, but sure it’s practiced in some societies.

Virgins

In the region of Oxiana, between Iran and Afghanistan, little girls only are allowed to pick saffron. They have to be virgins or under 13, or so the legend goes.

Another reason to make saffron become rarer. No one knows, how this will help with the quality. Anyway to make sure this plants taken care of during all of its production process is the good start to make sure successful production.  

Saffron aroma's and colour improve food's quality.

Saffron risotto, one of popular dishes using saffron.

May it someday more available to everyone.

Wine and spirits

It is possible to buy wines aromatized with saffron, as well as many liqueurs, comprising vodka and gin, which are renowned for their digestive properties.

Yes, saffron had been used for so many purposes, so this is not so surprising.

Xxx

From Cleopatra onwards, it is said that the aroma lingering on the skin after a hot saffron bath is enough to make any lover go mad with desire. Yellow Also named "angel hair" because of its colour, the word saffron derives from Arabic: Za'feran and da asfar, meaning yellow.

Even though it’s no longer practice today that’s something interesting to know. Maybe not all of us agreed that saffron aroma and tint are the sexiest, but still it can be part of the contributor by mix it with other ingredients in perfume making.

Zafferana Etnea, Sicily A very rare variety of saffron is produced in this tiny Italian village, while the most precious saffron in the country comes from the valleys close to the city of L’Aquila in Abruzzo

Well you know there are many other things we need to know about this expensive spices. Sure it’s wonderful that finedininglovers.com had listed some of wonderful things about saffron that we should know. Hopefully someday, saffron will be more available to others same as coffee and tea today.

Saffron The Most Expensive Spice In The World

Saffron flower with three filaments that produce saffron.

One of the most expensive spices in the world far different from any other spices come from flower known as saffron Crocus sativus, commonly known as the "saffron crocus". It’s not the whole flower can be used as the spices but only small part of it, the three stigmas that make it harder to produce. Since the demand for it too high, the saffron price can jump as high as $2,000 to $10,000 a pound. By knowing more about this spices it might help us just not knowing the right saffron but also to identify the adulteration that commonly practiced in saffron spice trade.

The saffron crocus, unknown in the wild perhaps by the result of long cultivation by human and probably descend of from Crocus cartwrightianus, native to Greece and Crete (that’s where saffron was thought came from). Since saffron is incapable to reproduce sexually as any other flowering plants – all propagation is done by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.

Close up of Saffron flower.

Dried filaments (saffron)

Besides its popularity, saffron had been used since millennial ago with the exact date unknown, among the evidence is the mural, the "Saffron Gatherer", illustrating the gathering of crocuses from the ancient Crete in Greece. The mural must have been painted long after the first usage of the saffron and perhaps we need to see where the saffron is mostly produce; Iran.

Iran is the most important producer of saffron by producing about 90 - 93% of the world supply. In 2014 250 t (250,000 kg) of saffron were produced worldwide. The other countries that produce saffron includes Spain, Greece, Morocco, India, Afghan, Austria, Germany, Switzerland, Australia, China, Egypt,  parts of England, France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania), and Central Africa.

Harvesting flowers in Iran.

The shop selling saffron in Iran

The reasons for its overpriced mainly caused by many of the delicate cares and works all along the producing works involved. The flower itself not easy to taken care of, while blooms for one week of the year, produces only three stamens which must be picked by the hand and dried. It takes 150 flowers to produce a single gram of saffron.

Saffron widely used for its aroma that will enhance many dishes throughout the world. It also give beautiful luminous yellow-orange to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Some of the dishes are jewelled rice and khoresh of Iran, Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani and many other dishes. It also use as tea, incense and in perfume.

While the saffron price is too high, there are an extensive adulteration in saffron market. The adulteration had been practiced since long ago, and continues until modern days. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code. Among substances used for adulteration of saffron includes beetroot, pomegranate fibres, red-dyed silk fibres, or the saffron crocus's tasteless and odourless yellow stamens. There are many other substances used for adulteration of saffron to manipulate the price and get easy profit.

There are few ways to avoid from buying counterfeited saffron, especially when you are not the regular user of saffron. There are few things to remember before buying saffron especially from unknown supplier;

i) Avoid buying ground saffron as it is hard to detect the ingenuity of the saffron. The other reason is, it will loses its flavour.

ii) Saffron will turn hot water bright yellow few minutes of soaking, not orange.

iii) Saffron will always be expensive, so be careful with cheaper deals.

iv) The threads of saffron are fine and even in size, with a thin yellow tendril on one end and a trumpet-like flute on the other. The yellow part never mix with the red part.

Try avoid buying from online if possible and always be cautious when buying for saffron as it is expensive and people will cheat you in many ways.

There are many usage of saffron even though it is known more as culinary spices. The high demand of it making its cultivation become very important. Somehow somewhere there always be someone trying to produce it in larger quantity in order to get more profit (not necessarily in bad ways) since it has higher value in price. Sure it is important in order to curb manipulation, fraud, adulteration and many other negative effects from high demand.

Jalan-jalan Cari Makan – Nasi Lemak

Nasi Lemak disediakan dari restoran Mamak, Sydney, Australia.

Nasi Lemak merupakan makanan popular Malaysia sejak dahulu lagi. Pada mulanya ianya hanya dihidangkan sebagai makanan untuk sarapan sahaja, namun dengan pelbagai perubahan yang telah disesuaikan dengan nasi istimewa ini, maka hari ini anda boleh menemui nasi lemak dihidangkan hampir dari pagi hingga ke malam dengan variasi yang berbeza-beza.

Mendapat nama daripada lemak santan (creamy coconut milk) yang digunakan untuk memasak beras, berbanding air dan ditambah pula dengan wangian daun pandan, nasi lemak mempunyai aroma bauan yang tersendiri. Apatah lagi nasi lemak yang dibungkus dengan daun pisang. Ia merupakan pelengkap kepada bauan yang telah sedia ada.

Nasi Lemak adalah makanan serantau, selain popular di Malaysia ia juga dihidangkan di beberapa negara berdekatan seperti Brunei, Singapore, Kepulauan Riau, Selatan Thailand dan juga Philippines. Cuma bagi negeri pantai timur iaitu Kelantan dan Terengganu mereka mempunyai hidangan nasi yang lebih popular iaitu 'Nasi Kerabu' dan ‘Nasi Dagang’ yang menyaingi keenakan nasi lemak. Namun begitu nasi lemak masih boleh didapati di kedua-dua negeri ini.

Nasi Lemak biasa dengan tambahan rendang ayam.

Nasi lemak bungkus 'daun pisang'.

Nasi lemak asli dihidangkan dengan sambal, ikan bilis (anchovies), kacang goreng, timun dan telur rebus. Ia merupakan nasi lemak biasa yang masih dihidangkan hingga ke hari ini. Namun begitu kesesuaian nasi lemak untuk dipadankan dengan lauk-lauk yang lain menyebabkan ia turut dihidangkan bersama seleksi lauk-pauk yang lebih luas daripada sambal kerang, sambal sotong, rendang ayam, rendang daging, kari ayam dan kari daging, ikan goreng, sambal udang, sayur celur dan sebagainya. Pilihan lauk-pauk yang banyak ini disertakan bersama hidangan ‘Nasi Lemak Kukus’ yang biasanya dihidangkan pada sebelah malam.

Nasi Lemak Kukus adalah variasi baru kepada nasi lemak. Ianya lebih diminati kerana lebih gebu dan tidak berkerak. Nasi lemak kukus disediakan di sebelah malam bagi menyediakan hidangan yang lebih berat bagi mereka yang suka berjaga malam bersama kawan-kawan atau keluarga. Nasi lemak kukus dihidangkan di dalam pinggan seperti nasi biasa dan lauk-pauknya dipilih sendiri oleh pelanggan daripada sejumlah pilihan lauk yang banyak. Jadi ianya lebih menyelerakan.

Nasi Lemak Kukus dengan pilihan tambahan lauk yang banyak.

Nasi lemak di sebelah pagi dihidangkan dengan lebih ringkas dan adakalanya dalam bentuk ‘Nasi Lemak Bungkus’, di mana nasi lemak bungkus hanya menyediakan nasi lemak asas sahaja dan hanya disertakan beberapa pilihan lauk. Namun tidak dinafikan sekiranya nasi lemak ini disertakan dengan sambal yang sesuai ia masih merupakan hidangan yang cukup untuk memberikan anda tenaga sehingga ke tengahari.

Dari negara-negara jiran juga terdapat nasi yang dimasak dengan santan kelapa seperti ‘nasi uduk’ dari Jakarta, ‘nasi gurih’ dari Aceh, dan ‘nasi liwet’ dari daerah Jawa. Namun begitu terdapat perbezaan rasa kerana nasi-nasi ini menggunakan rempah-rempah yang berbeza dan bahan pewangi seperti serai berbanding daun pandan. Namun begitu ia juga merupakan makanan unik untuk dicuba sekiranya anda berpeluang melawati daerah-daerah tersebut nanti.

Nasi Lemak telah sebati dengan budaya Malaysia dan dihidangkan oleh semua kaum mengikut citarasa sendiri. Bagi orang India ia mungkin disediakan dengan hidangan lauk-pauk kari sesuai dengan pilihan mereka, manakala bagi orang-orang Cina juga turut menyediakan nasi lemak mereka sendiri bagi dipadankan dengan hidangan kegemaran mereka yang tidak disediakan oleh orang-orang Melayu Muslim.

Jadi, sekiranya anda merantau ke seluruh Malaysia, hidangan nasi lemak masih boleh didapati tidak terkecuali di Sabah dan Sarawak. Hidangan unik ini merupakan antara hidangan yang bukan sahaja bertahan lama, malah sentiasa mendapat tambahan sentuhan kreatif yang menambahkan lagi keenakan sewaktu menikmatinya.