Nut-Free Nasi Lemak
Experience the vibrant taste of Malaysia with this Nut-Free Nasi Lemak recipe, a delicious twist on the classic national dish that's perfect for allergy-conscious eaters. Featuring fragrant jasmine rice cooked in creamy coconut milk with aromatic pandan leaves, this savory delight is paired with spicy homemade sambal, crispy fried anchovies, sunny-side-up eggs, and refreshing cucumber slices. Free from peanuts but overflowing with bold flavors, this recipe balances sweet, spicy, salty, and creamy notes in every bite. Perfect for a family meal or special gathering, the Nut-Free Nasi Lemak brings authentic Southeast Asian flair right to your table—all without compromising on allergen safety.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 2 pieces Pandan leaves
- 0.5 teaspoon Salt
- 2 tablespoons Coconut oil
- 2 medium Red onions
- 4 pieces Garlic cloves
- 10 pieces Dried chilies
- 0.5 teaspoon Shrimp paste (belacan)
- 1 tablespoon Sugar
- 2 tablespoons Tamarind paste
- 0.5 teaspoon Salt
- 1 cup Water
- 4 large Eggs
- 2 small Cucumbers
- 100 grams Anchovies
- 150 milliliters Vegetable oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain the rice and place it into a rice cooker.
Add coconut milk, water, pandan leaves, and salt to the rice cooker. Stir well and cook until the rice is done. Alternatively, cook in a pot by bringing to a boil, then simmering with the lid on for about 15 minutes, or until the liquid is absorbed.
While the rice is cooking, soak the dried chilies in hot water for 10 minutes to soften. Drain and set aside.
In a blender or food processor, blend the softened chilies with red onions, garlic cloves, and shrimp paste to form a smooth paste.
Heat coconut oil in a pan over medium heat. Add the chili paste and cook for about 10 minutes until the oil separates from the paste.
Stir in sugar, tamarind paste, salt, and water. Simmer for another 5 minutes until the sambal thickens slightly. Set aside.
In a separate pan, heat vegetable oil over medium-high heat. Fry the anchovies until golden brown and crispy. Remove and drain on paper towels.
In the same oil, fry the eggs sunny-side up until the whites are set but the yolks are still runny. Remove and set aside.
Slice cucumbers into rounds or half-moons, as desired.
To serve, plate a portion of coconut rice, add a generous spoonful of sambal, a fried egg, a handful of crispy anchovies, and cucumber slices on the side.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 88.2 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 6547 mg | 285% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 68.1 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 600 mg | 46% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2432 mg | 52% | |
*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.
