Simply rice cooked in coconut milk (knotted pandanus leaves and even ginger or a stalk of lemon grass may be tossed into the pot to add fragrance), imparting a creamy texture to the grains, nasi lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.

It can be eaten at any time - breakfast, second breakfast, elevenses, lunch, tea, dinner, supper, post-boozeup - and the mingling of flavours and textures (creamy, hot & spicy, crunchy, nutty, etc) makes it simply … sheer ambrosia.