📝 About This Recipe
A rare gem from the northern states of Malaysia, Nasi Lemuni is an aromatic rice dish traditionally prized for its medicinal benefits and earthy, peppery flavor. This heritage dish features rice infused with the juice of Vitex Negundo (Lemuni) leaves, creamy coconut milk, and warming aromatics like ginger and lemongrass. Its distinctive dark-grey hue and deep herbal fragrance make it a sophisticated alternative to the classic Nasi Lemak, offering a unique taste of Malay culinary tradition.
🥗 Ingredients
The Herbal Base
- 50-60 grams Fresh Lemuni leaves (Vitex Negundo) (cleaned and stems removed; approximately 2 large handfuls)
- 1 cup Water (for blending the leaves)
The Rice and Liquids
- 3 cups Basmati or Long-grain white rice (washed and drained)
- 1 cup Thick coconut milk (Santan) (fresh is preferred)
- 3 cups Water (adjust slightly based on rice variety)
- 1.5 teaspoons Salt (to taste)
Aromatics
- 4-5 pieces Shallots (thinly sliced)
- 2 inch piece Ginger (julienned or bruised)
- 2 stalks Lemongrass (Serai) (bruised at the white base)
- 1 teaspoon Fenugreek seeds (Halba) (for a nutty, maple-like aroma)
- 2 pieces Pandan leaf (tied into a knot)
Traditional Accompaniments
- 3 pieces Hard-boiled eggs (halved)
- 1/2 cup Fried anchovies (Ikan Bilis) (crispy)
- 1/2 cup Roasted peanuts (skin on)
- 1 piece Cucumber (sliced into rounds)
- 1 cup Sambal Tumis (spicy chili paste)
👨🍳 Instructions
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1
Wash the Lemuni leaves thoroughly under cold running water to remove any debris.
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2
Place the Lemuni leaves in a blender with 1 cup of water. Blend until the leaves are completely pulverized and the water turns a deep, dark green.
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3
Strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl, squeezing out every drop of the herbal essence. Discard the pulp; you should have about 1 to 1.5 cups of dark liquid.
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4
Rinse the rice in a pot until the water runs clear, then drain completely.
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5
Transfer the drained rice into your rice cooker inner pot or a heavy-bottomed saucepan.
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6
Add the sliced shallots, julienned ginger, bruised lemongrass, fenugreek seeds, and the knotted pandan leaf to the rice.
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7
Pour in the Lemuni leaf extract, thick coconut milk, and the remaining water. The total liquid should be enough to cover the rice according to your usual rice-to-water ratio (typically 1:1.5 or 1:2).
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8
Stir in the salt, ensuring it is well-distributed.
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9
If using a rice cooker, set it to the 'Normal' or 'Rice' cook setting. If using a stovetop, bring the mixture to a boil over medium heat, then reduce to the lowest setting, cover tightly, and simmer for 15-18 minutes.
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10
Once the cooking cycle is complete, let the rice rest, covered, for at least 10 minutes. This allows the steam to finish the cooking process and prevents the rice from sticking.
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11
Open the lid and gently fluff the rice with a fork or rice paddle to mix the aromatics and distribute the herbal oils. The rice should be a beautiful, muted grey-green.
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12
Remove the pandan leaf and lemongrass stalks before serving.
💡 Chef's Tips
For the most authentic flavor, use fresh Lemuni leaves; if unavailable, some specialty markets sell dried leaves, but you'll need to rehydrate and double the quantity. Be careful not to use too many Lemuni leaves, as they have a natural bitterness that can become overwhelming if over-concentrated. Always let the rice rest after cooking; this ensures the grains stay separate and fluffy rather than mushy. If you prefer a richer rice, you can substitute a portion of the water with more coconut milk, but the herbal notes may be slightly masked. To keep the rice vibrant, add a tiny pinch of baking soda to the blender when processing the leaves to help retain the chlorophyll color.
🍽️ Serving Suggestions
Serve warm with a side of Sambal Tumis (spicy chili paste) to balance the earthy notes of the rice. Pair with 'Ayam Goreng Berempah' (spiced fried chicken) for a complete, protein-rich meal. Include a side of 'Acar Awak' (pickled vegetables) to provide a bright, acidic crunch. Traditionally served for breakfast or to new mothers during confinement, it pairs beautifully with a hot mug of Teh Tarik. Add a few slices of salted fish (Ikan Asin) for an extra savory punch that complements the herbal fragrance.