Low Sodium Nasi Lemak
Indulge in the iconic flavors of Malaysia with this vibrant Low Sodium Nasi Lemak, a heart-healthy twist on a traditional favorite. This aromatic dish features fluffy jasmine rice gently cooked in creamy coconut milk and fragrant pandan leaves, ensuring the signature rich taste without extra sodium. Paired with a homemade sambal made from fresh chilies, tamarind paste, and brown sugar, crispy fried anchovies, roasted unsalted peanuts, and refreshing cucumber slices, each bite is a perfect balance of sweetness, spice, and crunch. Served alongside perfectly boiled eggs, this lower-sodium version of nasi lemak retains all the authentic flavors you love while being mindful of your health. Perfect for avoiding the high sodium levels in store-bought sambals, this recipe is a deliciously wholesome option for breakfast, lunch, or dinner!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1.5 cups Water
- 2 leaves Pandan leaves
- 0.5 cup Unsalted peanuts
- 2 tablespoons Vegetable oil
- 1 large Onion
- 3 Garlic cloves
- 1 cup Dried anchovies (ikan bilis), rinsed with water
- 4 Eggs
- 1 Fresh cucumber, sliced
- 2 Red chili peppers
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 0.25 cup Water (for sambal)
- 0.25 teaspoon Salt (optional for taste)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a rice cooker or pot, combine the rinsed rice, coconut milk, water, and knot the pandan leaves before adding them. Stir to combine, then cook according to your rice cooker's instructions or bring to a boil, cover, and simmer on low until water is absorbed.
For the sambal, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat.
Peel and thinly slice the onion, then add to the saucepan, sautéing for 5 minutes or until translucent.
Finely mince the garlic and red chili peppers, then add them to the onion and continue to sauté for another 3 minutes.
Add the tamarind paste, brown sugar, water, and optional salt. Stir well and simmer for 10-15 minutes until thickened. Set aside.
In a separate skillet, heat the remaining vegetable oil over medium-high heat.
Add the unsalted peanuts and gently stir-fry them until golden and fragrant. Remove and set aside.
In the same skillet, add the cleaned and dried anchovies; fry until they're golden brown and crisp. Remove and set aside.
Boil the eggs: place them in a small pot, cover with water, bring to a boil, then simmer for 9-10 minutes. Drain and transfer to a bowl of ice water to cool. Peel and cut the eggs in halves.
To serve, place a generous scoop of coconut rice on each plate. Add a portion of sambal, fried peanuts, fried anchovies, half a boiled egg, and cucumber slices.
Enjoy your flavorful and low-sodium nasi lemak!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 54.0 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 1346 mg | 104% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2820 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
