Nasi Lemak
Immerse yourself in the flavors of Malaysia with this authentic Nasi Lemak recipe, a beloved national dish that's the perfect harmony of rich, aromatic coconut rice paired with a spicy, tangy sambal sauce. This traditional recipe highlights the use of fragrant pandan leaves, creamy coconut milk, and perfectly steamed jasmine rice as a base, complemented by crispy fried ikan bilis (anchovies), golden peanuts, and velvety boiled eggs. The star of the plate is the homemade sambal, made from a blend of dried chilies, shallots, garlic, and shrimp paste, cooked to perfection for an irresistible depth of flavor. Finished with crisp cucumber slices for a refreshing crunch, this dish is a delightful medley of tastes and textures. Ideal for a hearty breakfast, lunch, or dinner, Nasi Lemak is a must-try for any food enthusiast looking to experience the culinary soul of Southeast Asia.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 400 ml water
- 300 g jasmine rice
- 2 pieces pandan leaves
- 0.5 teaspoon salt
- 15 pieces dried chilies
- 6 pieces shallots
- 2 pieces garlic cloves
- 1 teaspoon belacan (shrimp paste)
- 2 tablespoons tamarind paste
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons cooking oil
- 100 g ikan bilis (dried anchovies)
- 100 g raw peanuts
- 4 pieces eggs
- 1 piece cucumber
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a pot or rice cooker, combine the coconut milk, water, rice, pandan leaves, and 0.5 teaspoon salt. Stir well and cook the rice according to your rice cooker’s instructions or bring to a boil, then simmer until cooked if using a pot.
Prepare the sambal by soaking the dried chilies in hot water for about 15 minutes until softened. Drain and add to a blender with shallots, garlic, and belacan. Blend into a smooth paste.
Heat 4 tablespoons of cooking oil in a pan over medium heat. Add the blended spice paste and cook, stirring frequently, until the oil separates and the paste is fragrant, about 10-15 minutes.
Mix in the tamarind paste, sugar, and 1 teaspoon of salt into the sambal. Continue to cook for another 5 minutes, adjusting sugar and salt to taste. Remove from heat and set aside.
Fry the ikan bilis (anchovies) in hot oil until golden and crispy. Remove and drain on paper towels.
In the same oil, fry the raw peanuts until they are golden brown. Remove and drain on paper towels.
Boil the eggs for about 8-10 minutes, cool under cold water, peel and cut them in half.
Slice the cucumber into thin rounds for garnishing.
Assemble the nasi lemak by placing a portion of coconut rice onto a plate. Top with sambal, fried ikan bilis, peanuts, boiled egg halves, and cucumber slices. Serve warm.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 7635 mg | 332% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 96.5 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2126 mg | 164% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3943 mg | 84% | |
*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.
