📝 About This Recipe
Nasi Lemak is a soul-warming Malaysian classic, celebrated for its rich, coconut-infused rice and its fiery, soul-stirring sambal. Traditionally served as a festive breakfast wrapped in banana leaves, this dish offers a perfect symphony of creamy, spicy, salty, and crunchy textures. It is a true testament to the beauty of Southeast Asian heritage cooking, guaranteed to transport your senses to the bustling street markets of Kuala Lumpur.
🥗 Ingredients
The Fragrant Rice
- 2 cups Jasmine rice (rinsed until water runs clear)
- 200 ml Coconut milk (thick, full-fat preferred)
- 1.5 cups Water (adjust slightly based on rice age)
- 3 pieces Pandan leaves (tied into a knot)
- 1 inch Ginger (bruised)
- 1 stalk Lemongrass (white part only, bruised)
- 1/2 teaspoon Salt (to enhance the coconut richness)
The Signature Sambal
- 20 pieces Dried chilies (soaked in hot water and deseeded)
- 10 pieces Shallots (peeled)
- 3 cloves Garlic
- 1 tablespoon Tamarind paste (mixed with 3 tbsp water, strained)
- 2 tablespoons Palm sugar (Gula Melaka) (shaved)
- 1/2 cup Dried anchovies (Ikan Bilis) (for the sambal base)
The Essential Accompaniments
- 1/2 cup Dried anchovies (Ikan Bilis) (for frying until crispy)
- 1/2 cup Raw peanuts (with skin on)
- 2 pieces Hard-boiled eggs (halved)
- 1 piece Cucumber (sliced into thick rounds)
👨🍳 Instructions
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1
Rinse the jasmine rice several times until the water runs clear to remove excess starch, ensuring a fluffy texture.
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2
In a rice cooker or heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, bruised ginger, lemongrass, and knotted pandan leaves.
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3
Cook the rice according to your rice cooker settings. If using a stovetop, bring to a boil, then reduce to a low simmer, cover tightly, and cook for 15-18 minutes. Let it rest for 10 minutes before fluffing with a fork.
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4
While the rice cooks, prepare the sambal paste by blending the soaked dried chilies, shallots, and garlic into a smooth 'rempah' or spice paste.
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5
Heat a generous amount of oil in a wok. Fry the 1/2 cup of anchovies until golden brown and crispy. Drain on paper towels and set aside.
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6
In the same oil, fry the raw peanuts over low heat, stirring constantly until they turn a dark reddish-brown. Drain and set aside.
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7
Remove most of the oil from the wok, leaving about 3-4 tablespoons. Sauté the blended sambal paste over medium-low heat until the oil separates (pecah minyak), which takes about 15-20 minutes.
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8
Add the tamarind water and palm sugar to the sambal. Season with salt to taste. The sambal should be a deep, dark red and have a balanced sweet, spicy, and tangy profile.
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9
Stir in a handful of the fried anchovies into the sambal if you like extra texture, or keep them separate to maintain maximum crunch.
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10
Boil the eggs for 9 minutes for a perfect hard-boiled finish, then peel and slice them in half.
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11
To assemble, place a generous mound of the fragrant coconut rice in the center of a plate (or on a banana leaf for authenticity).
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12
Arrange the sambal, crispy anchovies, fried peanuts, boiled egg halves, and fresh cucumber slices around the rice. Serve immediately while the rice is warm.
💡 Chef's Tips
For the best aroma, always use fresh pandan leaves and bruise the base of the lemongrass to release its essential oils. If your sambal is too spicy, add a little more palm sugar to mellow the heat without losing the depth of flavor. To achieve the perfect 'pecah minyak' (oil separation) in the sambal, be patient and cook it on low heat; this is the secret to a long-lasting and flavorful sauce. Always rinse your rice until the water is clear; otherwise, the coconut milk will make the rice gummy instead of fluffy. If you can't find Gula Melaka, dark brown sugar is a suitable substitute, though it lacks the slight smoky depth of the original.
🍽️ Serving Suggestions
Serve with a side of Ayam Goreng Berempah (Spiced Fried Chicken) for a complete, hearty meal. Pair with a hot mug of Teh Tarik (pulled milk tea) to balance the spicy kick of the sambal. For a truly traditional experience, serve the dish on a cleaned banana leaf to impart a subtle extra fragrance. Add a portion of Beef Rendang if serving this as a festive lunch or dinner centerpiece. Include a side of Sambal Sotong (spicy squid) for seafood lovers.