📝 About This Recipe
Considered the national dish of Malaysia, Nasi Lemak is a breathtaking symphony of textures and flavors that awakens the senses. This soul-warming breakfast features rice steeped in rich coconut milk and aromatic pandan leaves, served alongside a fiery-sweet sambal, crunchy peanuts, and savory fried anchovies. It is a masterful balance of creamy, spicy, salty, and fresh that exemplifies the heart of Southeast Asian street food culture.
🥗 Ingredients
Aromatic Coconut Rice
- 2 cups Long-grain 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 (bruised/smashed)
- 1 stalk Lemongrass (white part only, bruised)
- 1/2 teaspoon Salt
Spicy Sambal Tumis
- 20 pieces Dried chilies (soaked in hot water and deseeded)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic
- 1/2 teaspoon Shrimp paste (Belacan) (toasted)
- 1 tablespoon Tamarind paste (mixed with 3 tbsp water, strained)
- 1.5 tablespoons Palm sugar (Gula Melaka) (grated)
- 1 Red 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)
- 2-4 pieces Eggs (hard-boiled and halved)
- 1/2 Cucumber (sliced into thick rounds)
👨🍳 Instructions
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1
Prepare the rice by rinsing the Jasmine rice repeatedly until the water is no longer cloudy; this ensures fluffy, non-sticky grains.
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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 the 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 stand for 10 minutes before fluffing with a fork.
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4
While the rice cooks, prepare the sambal paste. Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste using a splash of oil or water if needed.
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5
Heat 4 tablespoons of oil in a wok over medium heat. Fry the peanuts until they turn a deep brown, then remove with a slotted spoon and drain on paper towels.
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6
In the same oil, fry the dried anchovies until they are golden brown and exceptionally crispy. Remove and set aside.
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7
Reduce the oil in the wok to about 3 tablespoons. Add the blended chili paste and sauté on medium-low heat. This process, called 'pecah minyak,' is done when the oil separates from the paste and rises to the top (approx. 10-12 minutes).
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8
Add the sliced onion rings to the sambal and cook until softened.
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9
Stir in the tamarind juice, palm sugar, and a pinch of salt. Simmer for another 5 minutes until the sambal thickens and turns a dark, rich red. Taste and adjust for a balance of spicy, sweet, and sour.
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10
To assemble, place a generous mound of the fragrant coconut rice in the center of a plate (traditionally on a piece of banana leaf).
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11
Arrange the fried anchovies, crispy peanuts, hard-boiled egg halves, and fresh cucumber slices around the rice.
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12
Finish with a large dollop of the warm sambal either on top of the rice or on the side. Serve immediately while the rice is steaming hot.
💡 Chef's Tips
For the most authentic flavor, try to find fresh Pandan leaves; if unavailable, a drop of pandan extract works, but use it sparingly. Always fry the peanuts and anchovies separately as they have different cooking times and you want to avoid burning the peanuts. Don't rush the sambal; the 'oil separation' stage is crucial for developing the deep, complex flavors and removing the raw chili taste. If the rice feels too dry after cooking, sprinkle a tablespoon of hot water over it and let it steam for 5 more minutes. Use Gula Melaka (dark palm sugar) if possible; its smoky, caramel-like sweetness is superior to regular brown sugar.
🍽️ Serving Suggestions
Serve on a cleaned banana leaf to impart a subtle additional aroma to the hot rice. Pair with 'Ayam Goreng Berempah' (Malaysian spiced fried chicken) for a more substantial meal. A hot cup of Teh Tarik (pulled milk tea) is the traditional beverage of choice to balance the spice. For a seafood twist, add a side of sambal squid or fried fish. Include a small pile of 'Acar' (pickled vegetables) to provide a bright, acidic crunch.