Malay Style Coconut Rice Nasi Lemak
Indulge in the rich, aromatic flavors of Malay Style Coconut Rice, famously known as Nasi Lemak, a quintessential Malaysian dish that shines as a comforting breakfast or satisfying all-day meal. This recipe combines fluffy jasmine rice infused with creamy coconut milk and fragrant pandan leaves, creating a base that’s both aromatic and irresistibly tender. It's paired with a bold, spicy sambal made from red chili paste, shallots, garlic, and tamarind for a flavorful kick. The dish is elegantly balanced with crispy fried anchovies, roasted peanuts, refreshing cucumber slices, and perfectly boiled eggs. Simple yet deeply satisfying, Nasi Lemak is an authentic taste of Malaysia that’s perfect for family gatherings or meal prep. Ready in just under an hour, this iconic dish brings together sweet, savory, and spicy elements for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 1.5 cups coconut milk
- 1 cup water
- 2 leaves pandan leaves
- 0.5 teaspoons salt
- 1 cup dried anchovies (ikan bilis)
- 3 tablespoons red chili paste
- 4 units shallots
- 2 units garlic cloves
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- 4 units boiled eggs
- 1 cup roasted peanuts
- 1 cup cucumber slices
- 3 tablespoons cooking oil
Instructions
Rinse the jasmine rice thoroughly until the water runs clear. Drain the water.
In a rice cooker or pot, combine the rinsed rice, coconut milk, water, salt, and tied pandan leaves.
Cook the rice as per standard rice cooker settings, or bring it to a boil in a pot. Then lower the heat, cover, and let it simmer until the rice is fully cooked and the liquid is absorbed.
While the rice is cooking, prepare the sambal. Grind the shallots and garlic into a paste using a mortar and pestle or a food processor.
Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the ground shallot-garlic paste and cook until fragrant.
Add the red chili paste to the pan and stir well. Cook for 2-3 minutes to blend the flavors.
Mix in the tamarind paste and sugar, then add a splash of water to create a smooth sambal. Let it simmer for 5-7 minutes, stirring frequently until the sambal thickens. Adjust seasoning as needed.
In a clean pan, fry the dried anchovies until golden and crispy. Remove and set aside.
Prepare the boiled eggs by peeling and slicing them in half.
Once the rice is done, fluff it with a fork to release the steam.
Assemble the Nasi Lemak by serving the coconut rice with a generous spoonful of sambal, a handful of fried anchovies, roasted peanuts, a few slices of cucumber, and a boiled egg half. Serve warm and enjoy!
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 20027 mg | 871% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 69.0 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 2795 mg | 215% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3825 mg | 81% | |
*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.
