Nasi Lemak Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
338 kcal
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Course
Main Course
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Cuisine
Malaysian
Nasi Lemak Recipe
Description
This recipe details multiple components starting with coconut milk steamed rice infused with pandan leaves to impart distinctive fragrance. The rice texture is moist with a subtle sweetness from the coconut milk, achieved by adjusting water and coconut milk ratios. The spice paste is prepared by pounding shallots, garlic, dried chilies, and prawn paste to create sambal, a key flavor element.
Fried anchovies (ikan bilis) are rinsed and fried until crisp, providing a crunchy texture that complements the creamy coconut rice. Traditionally, boiled eggs, roasted peanuts, sliced cucumber, and small fish like sardines or mackerel accompany the dish, balancing flavors and textures. Tamarind water is prepared separately, often used in sambal for brightness.
Nasi Lemak is served with all components arranged on a plate or wrapped in banana leaf, which imparts an earthy aroma when warm rice contacts it. The assembly delivers a harmonious combination of creamy, spicy, salty, and fresh elements representing Malaysian culinary balance.
Note that certain rice cookers may be sensitive to the addition of coconut milk, so care is advised. Variations include adjusting coconut milk quantity for creamier rice and serving sambal with the anchovies or mixed together.
Ingredients
Coconut Milk Steamed Rice
- 2 cups rice
- 1 ½ cups water cut down to 1 1⁄4 cups if using ¾ cup coconut milk
- ½ cup coconut milk use ¾ cup for creamier rice
- 1 teaspoon salt
- 3 pandan leaves tie them into a knot
Spice Paste
- 4 shallot peeled
- 1 clove garlic peeled
- 8 dried red chili seeded, medium length
- 1 teaspoon belacan prawn paste
Tamarind Water
- 1 cup water
- tamarind pulp size of a small ping pong ball
- salt to taste
- 2 tablespoons sugar or more to taste
Fried Anchovies
- 1 cup ikan bilis dried anchovies, peeled, small dried anchovies
- 2 cups neutral cooking oil for frying, generic cooking oil
- 1 red onion peeled, sliced into rings
Other ingredients
- 3 small fish sardines or mackerel, cut into halves
- 2 egg cut into halves, hard boiled
- 1 cup peanuts roasted
- 1 cucumber cut into slices and then quartered, small
Instructions
- Coconut Rice. Rinse the rice with running tap water, repeating the process a few times until the water turns clear. Drain the water completely. Add 1 ½ cups of water to the washed rice, followed by the coconut milk and a pinch of salt. Add the pandan leaves into the rice and cook your rice. Discard the pandan leaves after rice is cooked.
- Spice Paste. Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle. Alternatively, you can grind them with a food processor.
- Tamarind Water. Soak the tamarind pulp in water for 15 minutes. Constantly squeeze the tamarind to extract its flavor into the water. Drain the pulp and save the tamarind juice.
- Fried Anchovies. Rinse the dried anchovies with tap water a few times and let them drain. Heat 2 cups of oil in a pan, fry the anchovies until they've become light brown and crispy. Remove from oil with a strainer and drain on a paper towel-lined plate. You can serve them as is, or add them into sambal to make sambal anchovies.
- Sambal Ikan Bilis (Sambal Anchovies). On medium to low heat, heat 2 tablespoons of frying oil in a pan. Stir-fry the spice paste until fragrant, turning reddish in color. Add the onion rings and fried anchovies, stirring well. Pour in the tamarind juice, salt, and sugar. Simmer on low heat until the sauce thickens. Set it aside.
- Fried Fish. Clean the small fish and season them with salt. Deep fry with the remaining frying oil.
- Assembling Nasi Lemak. To serve, scope out a small bowl of rice and place onto the center of a plate. Arrange the fried fish, hard boiled egg, roasted peanuts, and cucumber around the rice. Add 2 spoons of the sambal on top of the rice. Serve immediately.
Notes
- If using a rice cooker, ensure it is compatible with coconut milk; some models may be damaged by oily ingredients.
- Adjust coconut milk amount to 3/4 cup for creamier rice and reduce water accordingly.
- Roasted peanuts with skin are traditional, but salted peanuts can be substituted if unavailable.
- Serve fried anchovies and sambal separately or combined with onion rings as preferred.
- Traditionally served wrapped in banana leaf, which imparts aroma when warm; frozen banana leaves can be found in Asian stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 338kcal | 17% |
| Carbohydrates | 88g | 29% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 121mg | 40% |
| Sodium | 293mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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