📝 About This Recipe
Considered the national dish of Malaysia, Nasi Lemak is a masterclass in balancing textures and flavors. This aromatic ensemble features rice steeped in rich coconut milk and pandan, served alongside a fiery, umami-packed sambal ikan bilis. It is a soul-warming dish that perfectly marries creamy, spicy, crunchy, and fresh elements in every single bite.
🥗 Ingredients
The Coconut Rice (Nasi Lemak)
- 2 cups Jasmine rice (rinsed until water runs clear)
- 1 cup Coconut milk (full-fat for best flavor)
- 1 cup Water (adjust slightly based on rice brand)
- 3 pieces Pandan leaves (tied into a knot)
- 1 inch Ginger (bruised)
- 1/2 teaspoon Salt
The Sambal Ikan Bilis
- 1 cup Dried anchovies (Ikan Bilis) (rinsed and patted dry)
- 20 pieces Dried chilies (soaked in hot water and deseeded)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic
- 1/2 inch Belacan (Shrimp paste) (toasted)
- 1 tablespoon Tamarind paste (mixed with 3 tbsp water and strained)
- 1.5 tablespoons Palm sugar (Gula Melaka) (or brown sugar)
- 1 small Onion (sliced into rings)
Classic Accompaniments
- 2 pieces Eggs (hard-boiled and halved)
- 1/2 piece Cucumber (sliced into rounds)
- 1/2 cup Raw peanuts (with skin on)
👨🍳 Instructions
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1
Rinse the jasmine rice thoroughly under cold water until the water runs clear; this removes excess starch and ensures fluffy, non-sticky grains.
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2
Place the rinsed rice in a rice cooker or heavy-bottomed pot. Add the coconut milk, water, salt, bruised ginger, and knotted pandan leaves.
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3
Cook the rice according to your rice cooker's settings. If using a stovetop, bring to a boil, then reduce to a low simmer, cover tightly, and cook for 15-18 minutes.
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4
Once the rice is cooked, let it rest for 10 minutes before fluffing gently with a fork. Keep warm.
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5
Heat 1/2 cup of oil in a wok or skillet over medium heat. Fry the dried anchovies until they turn golden brown and crispy. Drain on paper towels and set aside.
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6
In the same oil, fry the raw peanuts for 2-3 minutes until they darken slightly and become fragrant. Drain and set aside.
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7
Prepare the sambal paste by blending the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste (add a splash of oil if needed to help it blend).
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8
Remove most of the oil from the wok, leaving about 3 tablespoons. Sauté the sliced onion rings until softened.
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9
Add the blended chili paste to the wok. Fry on low-medium heat for 10-15 minutes, stirring constantly until the oil separates from the paste (pecah minyak) and the color darkens to a deep red.
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10
Stir in the tamarind juice, palm sugar, and a pinch of salt. Taste and adjust—it should be a balance of spicy, sweet, and tangy.
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11
Add half of the fried anchovies back into the sambal to soften them and infuse flavor, keeping the other half for a crunchy garnish.
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12
To serve, place a mound of coconut rice on a plate (traditionally on a banana leaf). Add a generous dollop of sambal, a handful of crispy anchovies, fried peanuts, cucumber slices, and half a hard-boiled egg.
💡 Chef's Tips
For the most authentic flavor, always use 'Pecah Minyak' technique—fry your sambal until the oil separates and rises to the top. If you cannot find fresh pandan leaves, a drop of pandan extract can work, but use it sparingly as it is very strong. To make the anchovies extra crispy, ensure they are completely dry before hitting the hot oil. Always balance your sambal at the end; if it's too spicy, add more palm sugar; if too flat, add more tamarind or salt.
🍽️ Serving Suggestions
Serve on a cleaned banana leaf to impart a subtle extra aroma to the hot rice. Pair with Malaysian Fried Chicken (Ayam Goreng Berempah) for a hearty, complete meal. Enjoy with a hot glass of Teh Tarik (pulled milk tea) to balance the spice. Add a side of Beef Rendang if serving for a special occasion or dinner guest.