Nasi Lemak

About This Recipe

Nasi Lemak, which translates to 'rich rice' in Malay, is considered the national dish of Malaysia and is eaten at any time of day, especially breakfast. The dish centers on rice cooked in coconut milk with pandan leaves, giving it a distinctive creamy richness and floral aroma. It is traditionally wrapped in banana leaves and sold by roadside hawkers throughout Malaysia, Singapore, and Brunei. The condiments — sambal, crispy ikan bilis (dried anchovies), roasted peanuts, sliced cucumber, and hard-boiled eggs — provide contrasting textures and flavors that complete the dish.

Ingredients

Serves 4

• 400 gjasmine or long grain rice(washed and drained)
• 400 mlcoconut milk
• 200 mlwater
• 2 leavespandan leaves(tied in a knot)
• 1 stalklemongrass(bruised)
• 1 tspsalt
• 100 gdried anchovies (ikan bilis)(rinsed and dried)
• 100 groasted peanuts
• 3 tbspneutral oil(for frying)
• 4 largeeggs(hard-boiled, halved)
• 1 mediumcucumber(thinly sliced)
• 6 wholedried red chilies(for sambal)
• 4 clovesgarlic(for sambal)
• 1 mediumonion(for sambal, sliced)
• 2 tbsptamarind paste(for sambal)
• 1 tbspsugar(for sambal)

Instructions

1. 1

   Cook the Coconut Rice

   Combine washed rice, coconut milk, water, pandan leaves, lemongrass, and salt in a saucepan. Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 18 minutes. Remove from heat, discard pandan and lemongrass, and let steam covered for 5 minutes.

   Rinse the rice thoroughly until water runs clear to remove excess starch, ensuring fluffy individual grains.

2. 2

   Fry the Anchovies

   Heat oil in a skillet over medium-high heat. Add dried anchovies in a single layer and fry for 3–4 minutes, stirring constantly, until golden and crispy. Drain on paper towels. Add roasted peanuts to the same pan and stir-fry for 1 minute until lightly toasted.

3. 3

   Make the Sambal

   Blend soaked dried chilies, garlic, and half the onion into a paste. Fry the remaining sliced onion in 1 tablespoon oil until golden, then add the chili paste and cook over medium heat for 8–10 minutes, stirring frequently, until the oil separates and the sambal turns deep red. Add tamarind paste, sugar, and salt to taste.

4. 4

   Boil the Eggs

   If not already done, place eggs in cold water, bring to a boil, then cook for 9 minutes. Transfer to cold water, peel, and halve. Hard-boiled eggs are traditional, but soft-boiled or fried eggs are popular modern variations.

5. 5

   Plate and Serve

   Mound coconut rice on each plate or banana leaf. Arrange halved eggs, cucumber slices, fried anchovies, and peanuts alongside. Add a generous spoonful of sambal. Serve immediately while rice is warm.

Variations

• •

  Nasi Lemak with Rendang: Add a portion of slow-cooked beef rendang for a more substantial meal.

• •

  Nasi Lemak with Fried Chicken: A hugely popular version with crispy fried chicken on the side.

• •

  Vegan Nasi Lemak: Substitute tofu for eggs and use a sambal made without shrimp paste (belacan).

Storage

Coconut rice is best eaten fresh but keeps in the fridge for 2 days. Reheat with a splash of water to restore moisture. Sambal keeps refrigerated for up to 5 days. Fried anchovies stay crispy in an airtight container for 2 days.

Frequently Asked Questions