Nasi Lemak
A classic Malaysian dish of fragrant coconut rice served with spicy sambal, crispy anchovies, peanuts, a hard-boiled egg, and a fried egg.
1h4Servings
Nutrition
886kcal
26gProtein
95gCarbs
45gFat
Ingredients
COCONUT RICE
Rice
2 cups
Coconut Milk
1½ cups
Water
1 cup
Salt
to taste
Pandan Leaves
3 pieces
SAMBAL
Dried Chilies
15 pieces
Shallots
5 pieces
Garlic
3 cloves
Belacan (Shrimp Paste)
1 tsp
Tamarind Paste
1 tbsp
Sugar
1 tbsp
Salt
to taste
Oil
3 tbsp
TOPPINGS
Fried Anchovies
½ cup
Peanuts
½ cup
Hard Boiled Egg
2 pieces
Fried Egg
2 pieces
Cucumber
0.5 whole
Equipment
Rice Cooker
Instructions
1Prepare the Coconut Rice
10m
10mRinse Rice
Rinse the rice under cold running water until the water runs clear. Do NOT wash the rice if using a rice cooker.
Combine Ingredients
Add the rinsed rice, coconut milk, water, and salt to the rice cooker pot. Add the pandan leaves, tied into a knot.
Cook Rice
Close the lid and cook the rice according to your rice cooker's instructions. Let it rest for 5-10 minutes after cooking.
Fluff Rice
Remove the pandan leaves and gently fluff the rice with a rice paddle.
2Make the Sambal
25m
25mPrepare Chili Paste
Soak the dried chilies in hot water for 15 minutes, then drain. Blend the soaked chilies with shallots, garlic, and belacan until a smooth paste forms.
Cook Sambal
Heat oil in a wok or pan over medium heat. Add the chili paste and cook, stirring constantly, until the oil separates from the paste and it darkens slightly.
Add Flavorings
Stir in the tamarind paste, sugar, and salt. Cook for another 5 minutes, stirring occasionally, until the sambal thickens.
3Prepare Toppings
15m
15mFry Anchovies and Peanuts
In a wok or deep pan, heat oil over medium-high heat. Fry the anchovies until crispy, then remove and drain on paper towels. Fry the peanuts until golden brown, then remove and drain.
Boil Eggs
Boil eggs until hard-boiled. Peel and halve them.
Fry Eggs
In the same wok with a little oil, fry the eggs sunny-side up until the whites are set and the yolks are still runny. Season with a pinch of salt.
Slice Cucumber
Slice the cucumber thinly.
4Assemble the Nasi Lemak
5m
5mPlate the Rice
Place a banana leaf on a plate. Scoop a generous portion of the coconut rice onto the banana leaf.
Add Toppings
Arrange the sambal, fried anchovies, peanuts, hard-boiled egg halves, fried egg, and cucumber slices around the rice.
Tips
Do not wash the rice if using a rice cooker, as this can affect the texture.
Ensure the sambal is cooked until the oil separates, which indicates it's properly caramelized and flavorful.
Fry the eggs until the edges are crispy for added texture.
The pandan leaves infuse the rice with a subtle, fragrant aroma.