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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.