My brushes with nasi lemak — and there are many — typically involve going down to the Shops Formerly Known As Ananas (all of 'em seem to have changed their names recently) and having grizzled aunties grunt at me to quickly choose my combos.
The spectrum of ingredients in my standard nasi lemak takeaway don't vary much at all. It always involves a generous base of steaming hot coconut rice, thick sambal, slices of cucumber (though these days they only throw in a solitary wedge), bits of ikan bilis, fried egg and, of course, fried chicken. None of that chicken frank or fishcake nonsense, please; I'm a purist.