Classic Malaysian Nasi Lemak

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.

Classic Malaysian Nasi Lemak

Fragrant Malaysian coconut rice with sambal, crispy anchovies, peanuts, cucumber, egg, and fried chicken.

Servings 4 servings

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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Equipment

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

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

Cook the Rice:

• 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:

• Blend chilies, shallots, and garlic to a paste.
• 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:

• Fry the anchovies until crisp and drain.
• Serve coconut rice with sambal, anchovies, peanuts, cucumber, eggs, and fried chicken.

Notes

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

Nutrition

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

Calories: 870kcal

Course: Main Course

Cuisine: Malaysian

Keyword: Coconut Rice, Malaysian Sambal, Nasi Lemak