Malaysia's national dish — coconut rice with crispy fried chicken, sambal, cucumber, fried anchovies and boiled egg.
Nasi lemak is Malaysia's national dish and one of Southeast Asia's most complete meals. Fragrant rice cooked in coconut milk is surrounded by its classic accompaniments: spicy sambal (chilli paste), crispy fried anchovies, sliced cucumber, a hard-boiled egg and fried chicken. It is eaten at breakfast, lunch and dinner and is sold from roadside stalls wrapped in banana leaf from dawn. The combination of creamy, spicy, crunchy and fresh is irresistible.
Serves 4
Rinse rice. Combine with coconut milk, water, pandan leaves and salt. Cook in a rice cooker or pot over low heat until absorbed. Fluff and keep warm.
Heat oil. Fry marinated chicken thighs over medium-high heat 8 minutes per side until deep golden and cooked through. Drain.
In the same oil (lower heat), fry dried anchovies 3–4 minutes until golden and crisp. Watch carefully — they burn quickly. Drain.
Slice cucumber thinly. Halve boiled eggs.
Mound coconut rice on a plate. Arrange chicken, anchovies, egg halves and cucumber alongside. Serve sambal on the side or spooned over the rice.
Pandan leaves are essential for authentic fragrance — find them in Asian grocery stores or replace with a drop of pandan extract.
The anchovies must be completely dry before frying or they will steam rather than crisp.
Authentic nasi lemak sambal is sweeter and richer than plain sambal — look for nasi lemak sambal paste.
Serve with beef rendang instead of chicken for a special occasion version.
Use banana leaf as the serving plate for the full street food experience.
Rice keeps refrigerated for 2 days. Reheat with a splash of water. Fry chicken and anchovies fresh.
Nasi lemak has its roots in the rural communities of the Malay Peninsula, where coconut rice wrapped in banana leaf was an affordable, portable and complete meal. It became Malaysia's national dish in the 20th century.
Small dried anchovies, available in Asian grocery stores. They are deep-fried whole until crisp and salty — an essential element of nasi lemak.
Per serving · 4 servings total
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