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Nasi Lemak
Nasi Lemak, the beloved national dish of Malaysia, is fragrant coconut rice cooked with pandan leaves, typically served with a spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg, and fresh cucumber slices. It's a versatile dish enjoyed for breakfast, lunch, or dinner.
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- 400 g Jasmine rice
- 400 ml Coconut milk(Full-fat recommended for richness)
- 200 ml Water(Adjust based on rice cooker instructions or desired consistency)
- 3 Pandan leaves
- 1 teaspoon Salt
- 200 g Sambal Tumis(Store-bought or homemade. This is the spicy chili paste.)
- 100 g Anchovies (ikan bilis)
- 100 g Peanuts
- 4 Eggs
- 1/2 Cucumber
- as needed Vegetable oil(For frying)
ðšâð³ äœãæ¹
- 1
Prepare the Coconut Rice: Combine the rinsed jasmine rice, coconut milk, water, knotted pandan leaves, and salt in a rice cooker pot. Stir to combine.
â±ïž 5 minutes - 2
Cook the rice according to your rice cooker's instructions. Once cooked, let it steam, covered, for another 10-15 minutes. Fluff the rice gently with a fork or rice paddle, removing the pandan leaves.
â±ïž 30 minutes - 3
Fry the Anchovies and Peanuts: While the rice is cooking, heat about 1 inch of vegetable oil in a wok or deep frying pan over medium-high heat until shimmering (around 175°C / 350°F). Carefully add the peanuts and fry until golden brown and fragrant, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. In the same oil, fry the anchovies until crispy and golden, about 2-3 minutes. Be careful not to burn them. Drain on paper towels.
â±ïž 10 minutes - 4
Prepare the Sambal (if using store-bought, this step is just assembly): If making sambal from scratch, follow your recipe. If using pre-made, gently warm the sambal in a small saucepan over low heat for a few minutes until slightly softened and fragrant. Do not boil.
â±ïž 5 minutes - 5
Assemble the Nasi Lemak: Spoon a generous portion of the fragrant coconut rice onto each plate. Add a dollop of warmed sambal. Arrange the crispy anchovies, roasted peanuts, halved hard-boiled egg, and sliced cucumber alongside the rice.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor an authentic touch, serve the Nasi Lemak wrapped in banana leaves.
- âThe quality of the sambal is key to a great Nasi Lemak. Use a good quality store-bought one or make your own.
- âEnsure the rice is fluffy and not mushy by not overcrowding the rice cooker and allowing it to steam properly after cooking.
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- Serve with Ayam Goreng Berempah (spiced fried chicken).
- Serve with Beef Rendang.
- Add a side of Kangkung Belacan (stir-fried water spinach with shrimp paste).