Nasi lemak
malaysianRice cooked in coconut milk, typically served with fried anchovies, peanuts, cucumber slices, hard-boiled eggs, and spicy sambal sauce.
Main ingredients
Recipe
Ingredients
For the rice:
- 250 g rice
- 100 g coconut milk
- 150 g water
- 2 tbsp coconut cream
- 2 leaf(s) pandan
- 0.5 tsp salt
For the anchovy sambal:
- 1 clove(s) garlic
- 4 shallot(s)
- 5 bird's eye chili(es)
- 1 tomato(es)
- 0.5 onion(s)
- 100 g fried anchovies
- 1 bay leaf(s)
- 1 stalk(s) lemongrass
- 1 slice(s) fresh ginger
- 6 g shrimp paste
- 25 g palm sugar
- 2 tbsp tamarind juice
- 1 tbsp water
- salt
For the topping:
- egg(s)
- fried anchovies
- fried shallots
- cucumber(s)
- fried peanuts
Instructions
Preparing the rice:
- 1Wash the rice in cold water, then place it in a rice cooker.
- 2Add the coconut milk, coconut cream, water, pandan leaves, and salt.
- 3Mix and cook using the cooking setting.
For the anchovy sambal:
- 4Thinly slice the tomato and onion.
- 5Crush the lemongrass stalks.
- 6In a blender, blend the shallots, garlic, red chilies, shrimp paste, and water until smooth.
- 7Place the chili purée in a pan and sauté until the oil starts to separate.
- 8Then add the bay leaf, lemongrass, ginger, tomato, and sliced onion.
- 9Stir until fragrant, then add the palm sugar, salt, tamarind juice, and fried anchovies.
- 10Cook over low heat until the mixture browns slightly.
Plating:
- 11Serve the Nasi Lemak with hard-boiled eggs, fried chicken (ayam goreng), fried anchovies, fried peanuts, sambal, cucumber slices, and fried shallots.
About this dish
Nasi Lemak is a traditional Malaysian dish often considered the national dish. Its name literally means "fatty rice", referring to its unique preparation where the rice is cooked in coconut milk, giving it a rich, creamy texture. This dish is usually served with a variety of toppings, including fried anchovies (ikan bilis), roasted peanuts, cucumber slices, hard-boiled eggs, and sambal, a spicy chili paste. The rice is flavored with pandan leaves and lemongrass, adding subtle, distinctive aromas. Nasi Lemak is often wrapped in a banana leaf to enhance its aroma and for easy transport. It is enjoyed at breakfast as well as lunch or dinner, and is a staple of Malaysian cuisine, symbolizing the richness of local flavors and ingredients.
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