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Classic Malaysian Nasi Lemak

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Malaysian nasi lemak with coconut rice, sambal, anchovies, peanuts, cucumber, egg, and fried chicken.
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Nasi lemak is Malaysia’s beloved coconut-rice meal, served with sambal, crispy anchovies, peanuts, cucumber, egg, and many optional accompaniments.

This complete version pairs pandan-scented rice and slow-cooked sambal with the classic garnishes and convenient fried chicken pieces.

Cook the sambal until the oil separates and the raw chile aroma mellows; this creates its deep, rounded flavor.

Serving Suggestions

Arrange everything on banana leaf and serve for breakfast, lunch, or dinner with extra sambal.

Recipe Notes

The sambal keeps one week refrigerated. Cook the coconut rice fresh for its best fragrance.

Malaysian nasi lemak with coconut rice, sambal, anchovies, peanuts, cucumber, egg, and fried chicken.

Classic Malaysian Nasi Lemak

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Fragrant Malaysian coconut rice with sambal, crispy anchovies, peanuts, cucumber, egg, and fried chicken.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Malaysian
Calories: 870
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Coconut Rice
  • 2 cups jasmine rice rinsed
  • 14 oz coconut milk
  • 1 1/2 cups water
  • 2 leaves pandan knotted
  • 1 tsp kosher salt
Sambal and Garnishes
  • 4 oz dried red chilies soaked and drained
  • 4 medium shallots peeled
  • 3 cloves garlic
  • 1/4 cup neutral oil
  • 2 tbsp brown sugar
  • 1 tbsp tamarind concentrate
  • 1 cup dried anchovies
  • 1 cup roasted peanuts
  • 1 large cucumber sliced
  • 4 large hard-boiled eggs halved
  • 4 pieces fried chicken homemade or prepared

Equipment

  • Medium saucepan
  • Food processor
  • Large skillet
  • Small saucepan
  • Fine strainer

Method
 

Cook the Rice:
  1. Combine rice, coconut milk, water, pandan, and salt. Bring to a simmer, cover, and cook on low for 15 minutes. Rest 10 minutes.
Make the Sambal:
  1. Blend chilies, shallots, and garlic to a paste.
  2. Fry the paste in oil over medium-low heat for 20 minutes. Stir in sugar and tamarind and cook until thick and glossy.
Prepare and Serve:
  1. Fry the anchovies until crisp and drain.
  2. Serve coconut rice with sambal, anchovies, peanuts, cucumber, eggs, and fried chicken.

Nutrition

Calories: 870kcalCarbohydrates: 92gProtein: 34gFat: 44gSaturated Fat: 18gCholesterol: 245mgSodium: 1320mgFiber: 8gSugar: 14g

Notes

  • Do not rush the sambal.
  • Rinse rice until the water is nearly clear.
  • Add sambal gradually if sensitive to heat.

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