Name: Nasi Lemak
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 cups Jasmine Rice; 1 cup Coconut Milk; 1 cup Water; 2 leaves Pandan Leaves; 1 inch Ginger; 1 stalk Lemongrass; 20 pieces Dried Chilies (for Sambal); 6 pieces Shallots; 3 cloves Garlic; 1 tsp Belacan (Shrimp Paste); 1 tbsp Tamarind Paste; 0.5 cup Dried Anchovies (Ikan Bilis); 0.5 cup Raw Peanuts; 2 large Hard-boiled Eggs; 0.5 piece Cucumber

"Nasi Lemak is a fragrant Malaysian rice dish cooked in coconut milk and pandan leaf, often considered the national dish. This recipe delivers a perfect balance of creamy rice, spicy-sweet sambal, and crunchy accompaniments for a truly soul-satisfying meal."

Ingredients

Qty	Item
2 cups 400 g	Jasmine Rice
1 cup 240 ml	Coconut Milk
1 cup 240 ml	Water
2 leaves 2 leaves	Pandan Leaves
1 inch 10 g	Ginger
1 stalk 1 stalk	Lemongrass
20 pieces 30 g	Dried Chilies (for Sambal)
6 pieces 60 g	Shallots
3 cloves 12 g	Garlic
1 tsp 5 g	Belacan (Shrimp Paste)
1 tbsp 15 g	Tamarind Paste
0.5 cup 50 g	Dried Anchovies (Ikan Bilis)
0.5 cup 75 g	Raw Peanuts
2 large 2 large	Hard-boiled Eggs
0.5 piece 100 g	Cucumber

How to Make Nasi Lemak

Prepare the Rice: Rinse the jasmine rice until the water runs clear. In a rice cooker, combine the rice, coconut milk, water, sliced ginger, bruised lemongrass, pandan leaves (tied in a knot), and a pinch of salt. Cook according to rice cooker settings.

Make the Sambal Base: Soak dried chilies in hot water until soft. Blend the softened chilies, shallots, garlic, and belacan into a smooth paste.

Cook the Sambal: Heat oil in a pan and sauté the chili paste over low-medium heat until the oil separates (pecah minyak). Add tamarind paste, sugar, and salt to taste. Cook until thickened and dark red.

Prepare Accompaniments: Fry the dried anchovies in hot oil until golden and crispy. Remove and drain. In the same oil, fry the raw peanuts until they turn slightly brown and fragrant.

Prepare Garnish: Peel the hard-boiled eggs and cut them in half. Slice the cucumber into thick rounds.

Assemble: Place a mound of fragrant coconut rice in the center of a plate (or on a banana leaf). Serve with a generous spoonful of sambal, fried anchovies, peanuts, egg halves, and cucumber slices.

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To get the most aroma from the pandan leaves, bruise them slightly before tying them in a knot.
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The secret to a great sambal is patience; make sure to sauté the paste until the oil separates, which removes the raw chili taste.
·
If you prefer a less spicy sambal, remove the seeds from the dried chilies before blending.
·
Wash and dry the anchovies thoroughly before frying to ensure they become extra crispy.

Frequently Asked Questions

Can I use coconut cream instead of coconut milk?

Yes, but you should dilute it with more water to prevent the rice from becoming too oily or heavy.

What can I use if I cannot find Pandan leaves?

While pandan is unique, you can add a tiny drop of pandan extract or simply omit it; the rice will still be delicious due to the ginger and lemongrass.

How long does the sambal last?

The sambal can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Is Nasi Lemak usually served with anything else?

Yes, many people enjoy it with Ayam Goreng Berempah (spiced fried chicken) or Beef Rendang for a more substantial meal.

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