📝 About This Recipe
Nasi Lemak is a beloved Malaysian masterpiece, centered around rice soaked in rich coconut milk and infused with the aromatic scent of pandan leaves. This 'fatty rice' is traditionally served with a spicy-sweet sambal, crunchy fried anchovies, toasted peanuts, and a perfectly boiled egg. It is a harmonious symphony of textures and flavors—creamy, spicy, salty, and sweet—that represents the heart of Southeast Asian street food culture.
🥗 Ingredients
Coconut Rice (Nasi)
- 2 cups Jasmine rice (rinsed until water runs clear)
- 1 cup Coconut milk (full-fat for best flavor)
- 1 cup Water
- 3 pieces Pandan leaves (tied into a knot)
- 1 inch Ginger (peeled and sliced into rounds)
- 1/2 teaspoon Salt
Sambal Tumis
- 20 pieces Dried chilies (soaked in hot water and deseeded)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic
- 1 teaspoon Shrimp paste (Belacan) (toasted)
- 1 tablespoon Tamarind paste (dissolved in 3 tbsp water)
- 2 tablespoons Palm sugar (Gula Melaka) (or brown sugar)
- 1 Yellow onion (sliced into rings)
Classic Accompaniments
- 1/2 cup Dried anchovies (Ikan Bilis) (rinsed and patted dry)
- 1/2 cup Raw peanuts (with skin on)
- 1/2 Cucumber (sliced into thick rounds)
- 2-4 pieces Eggs (hard-boiled and halved)
👨🍳 Instructions
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1
Begin by preparing the rice: In a rice cooker or heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, ginger slices, and the knotted pandan leaves.
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2
Cook the rice according to your rice cooker's instructions. 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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3
While the rice cooks, prepare the sambal paste. Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste using a blender or food processor, adding a splash of oil if needed.
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4
Heat 1/4 cup of oil in a wok or skillet over medium heat. Fry the raw peanuts until they turn a shade darker and become fragrant (about 3-5 minutes). Remove with a slotted spoon and drain on paper towels.
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5
In the same oil, fry the dried anchovies until they are golden brown and very crispy. This usually takes 2-4 minutes. Remove and set aside.
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6
Discard most of the oil, leaving about 3 tablespoons. Pour in the blended sambal paste and sauté over medium-low heat. This is the 'tumis' stage; cook until the oil separates from the paste (pecah minyak), which takes about 10-15 minutes.
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7
Add the sliced yellow onions to the sambal and cook until softened. Stir in the tamarind juice, palm sugar, and a pinch of salt. Simmer for another 5 minutes until the sauce is thick and dark red.
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8
Taste the sambal; it should be a balance of spicy, sweet, and slightly tangy. Adjust sugar or salt as needed, then turn off the heat.
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9
Boil the eggs for 9-10 minutes for a firm yolk. Peel and slice them in half.
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10
Assemble the dish: Place a generous mound of coconut rice in the center of a plate (traditionally on a banana leaf). Add a large spoonful of sambal on the side.
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11
Arrange the fried anchovies, toasted peanuts, cucumber slices, and boiled egg around the rice. Serve immediately while the rice is warm.
💡 Chef's Tips
For the most fragrant rice, use older jasmine rice as it absorbs coconut milk better without becoming mushy. Don't rush the sambal; cooking it until the oil separates is the secret to a deep, complex flavor and removing the raw chili taste. If you can't find pandan leaves, a drop of pandan essence works, but the fresh leaves are vastly superior for authenticity. To keep the anchovies crispy, ensure they are completely dry before frying and store them separately from the sambal until serving.
🍽️ Serving Suggestions
Serve with a side of 'Ayam Goreng Berempah' (Malaysian Fried Chicken) for a complete meal. Pair with a hot cup of Teh Tarik (pulled milk tea) to balance the spice of the sambal. For a traditional touch, serve the entire portion on a cleaned banana leaf to enhance the aroma. Add a few slices of fried 'Otak-Otak' (spiced fish cake) for extra protein and texture.