Nasi Lemak (Malaysian Coconut Rice)
Nasi lemak is Malaysia's national dish — fragrant coconut rice cooked with pandan, ringed by a spicy-sweet sambal, crisp fried anchovies, roasted peanuts, cucumber, and a boiled egg. Each element plays a role: creamy rice, fiery sambal, salty crunch, cooling cucumber. Traditionally wrapped in banana leaf and eaten for breakfast at roadside stalls, it's a whole plate of contrasts built around one bowl of rich, aromatic rice.
Ingredients
- 400 grice
- 250 mlcoconut milk
- 2 pcspandan leaves
- 80 gdried anchovies
- 60 gpeanuts
- 10 pcsdried chiles
- 5 pcsshallots
- 1 tspshrimp paste
- 2 tbsptamarind
- 1 pcscucumber
Method
- Rinse the rice until the water runs clear, then drain. Combine with the coconut milk, an equal amount of water, a pinch of salt, and the knotted pandan leaves.
- Bring to a boil, then cover, lower the heat, and cook gently 15 minutes. Rest off the heat, covered, 5–10 minutes, then fluff with a fork and discard the pandan.
- Soak the dried chiles in hot water until soft. Blend them with the shallots, garlic, and shrimp paste into a smooth sambal paste.
- Fry the dried anchovies in a little oil until crisp and golden, then set aside on paper. Toast the peanuts in the same pan until golden.
- Fry the sambal paste in oil over medium heat, stirring, until the oil separates and it darkens, about 10 minutes. Stir in the tamarind, a little sugar, and salt, and simmer to a thick, glossy jam.
- Fold half the fried anchovies into the sambal for the classic sambal ikan bilis; keep the rest crisp for garnish.
- Mound the coconut rice on each plate and arrange the sambal, anchovies, peanuts, cucumber slices, and a halved boiled egg around it. Serve warm.
FAQ
'Lemak' means rich or creamy in Malay, and it refers to cooking the rice in coconut milk rather than water, which gives it a soft, glossy texture and a gentle sweetness. Pandan leaves add the signature vanilla-grassy aroma. Full-fat coconut milk is strongly recommended — light versions dilute both the richness and the fragrance that define the dish. Some cooks add a few slices of ginger or a smashed lemongrass stalk to the rice for extra perfume.
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