Malaysian Coconut Milk Rice Nasi Lemak
Indulge in the rich and aromatic flavors of Malaysian Coconut Milk Rice, or Nasi Lemak, a beloved national dish that's as comforting as it is flavorful. This recipe transforms fluffy jasmine rice by infusing it with the creamy richness of coconut milk, the subtle fragrance of pandan leaves, and the savory depth of shallots. Paired with crispy fried anchovies, roasted peanuts, hard-boiled eggs, refreshing cucumber slices, and a fiery sambal chili paste, this dish strikes a perfect harmony of textures and flavors. Whether served as a hearty breakfast or a satisfying main meal, Nasi Lemak is a must-try for fans of Southeast Asian cuisine. Easy to prepare with simple ingredients, it’s a delicious way to explore the vibrant culinary traditions of Malaysia.
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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
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 0.5 cups Dried anchovies (ikan bilis)
- 0.5 cups Roasted peanuts
- 4 pieces Eggs
- 0.5 cups Sambal (spicy chili paste)
- 1 piece Cucumber
- 2 tablespoons Vegetable oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
In a pot or rice cooker, combine the rinsed rice, coconut milk, water, salt, pandan leaves (tied into a knot), and sliced shallots. Stir well.
Cook the rice on low heat in a pot or using the rice cooker’s regular cycle until fully cooked and fragrant.
While the rice is cooking, rinse the dried anchovies in cold water and pat dry. Heat the vegetable oil in a pan over medium heat and fry the anchovies until golden and crispy. Set aside on a paper towel to drain excess oil.
Boil the eggs in a pot of water for 7-9 minutes for hard-boiled eggs. Cool under cold water, peel, and cut in half.
Slice the cucumber into thin rounds and set aside.
If using store-bought sambal, heat it briefly in a small pan until aromatic. For homemade sambal, sauté blended chilies, garlic, and shallots in a pan with oil, season with tamarind juice, sugar, and salt, and cook until thickened. Set aside.
Toast the roasted peanuts lightly in a dry pan if not already toasted, for added crispiness and aroma.
Assemble the Nasi Lemak by plating a serving of coconut milk rice in the center of the plate. Arrange crispy anchovies, roasted peanuts, hard-boiled eggs, cucumber slices, and a generous dollop of sambal on the side.
Serve warm and enjoy this traditional Malaysian comfort dish!
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 11923 mg | 518% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 54.5 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1571 mg | 121% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2949 mg | 63% | |
*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.
