Nasi Lemak

Why You’ll Love This Recipe

Nasi Lemak is a perfect balance of textures and flavors. The rich, fragrant coconut rice provides a creamy base, while the crispy fried anchovies and peanuts add crunch. The sambal, a spicy and slightly sweet chili paste, gives the dish its signature heat and depth. Topped with a fried egg, Nasi Lemak becomes an indulgent and satisfying meal that’s both filling and flavorful. Whether you enjoy it for breakfast, lunch, or dinner, Nasi Lemak offers a comforting and satisfying taste of Malaysian cuisine that will leave you craving more.

Ingredients

For the coconut rice (Nasi):

• 2 cups jasmine rice or long-grain rice

• 1 1/2 cups coconut milk

• 1 cup water

• 2 pandan leaves (optional, for fragrance)

• 1/2 teaspoon salt

For the sambal:

• 1 tablespoon vegetable oil

• 2 tablespoons dried shrimp paste (belacan) or shrimp paste (optional)

• 2-3 fresh red chilies (or more, for heat)

• 5 cloves garlic

• 1 medium onion, roughly chopped

• 1 tablespoon tamarind paste or 1 tablespoon lime juice

• 1 tablespoon sugar

• Salt to taste

For the fried accompaniments:

• 2 boiled eggs

• 1/2 cup roasted peanuts

• 1/2 cup fried anchovies (ikan bilis)

• 2 eggs, for frying (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the coconut rice (Nasi):

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice, coconut milk, water, salt, and pandan leaves (if using). Bring it to a boil over medium heat, then reduce the heat to low, cover, and let the rice simmer for about 15-20 minutes until fully cooked. Once done, remove from heat and let the rice sit covered for another 10 minutes before fluffing with a fork.

2. Prepare the sambal:

While the rice is cooking, prepare the sambal. In a blender or food processor, combine the red chilies, garlic, onion, and dried shrimp paste (if using). Blend into a smooth paste, adding a little water if necessary.

In a medium-sized pan, heat the vegetable oil over medium heat. Add the chili paste and cook, stirring occasionally, for about 5-7 minutes until fragrant and the oil begins to separate from the paste. Stir in the tamarind paste (or lime juice), sugar, and salt to taste. Adjust the sweetness or spiciness as needed. Cook the sambal for an additional 5 minutes until it thickens. Set aside.

3. Prepare the accompaniments:

• Fried anchovies (ikan bilis): In a small pan, heat a little oil and fry the anchovies until crispy, about 2-3 minutes. Set aside.

• Roasted peanuts: If your peanuts are not already roasted, dry-toast them in a pan for 3-4 minutes until golden and fragrant.

• Boiled eggs: Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9-10 minutes. Once cooked, peel and set aside.

4. Fry the eggs (optional):

For a more traditional presentation, fry the eggs sunny side up or to your desired level of doneness. The runny yolk adds a rich, creamy texture to the dish.

5. Assemble the Nasi Lemak:

On a large serving plate, scoop a portion of the coconut rice. Arrange the fried anchovies, peanuts, boiled egg, and sambal on the side. Top with the fried egg, if desired, for an extra indulgent touch. Serve with fresh cucumber slices for balance.

6. Serve:

Serve your Nasi Lemak hot, with the sambal as the star of the dish. This dish is typically eaten with your hands in Malaysia, but you can use utensils if preferred. Pair it with a hot cup of tea or coffee for an authentic experience.

Servings and Timing

• Servings: 4-6

• Total time: 1 hour (including cooking rice and sambal)

Variations

• Vegetarian Nasi Lemak: Omit the anchovies and use a vegetable-based sambal. You can also add sautéed vegetables or tofu for extra protein.

• Chicken Nasi Lemak: Add a fried or grilled chicken leg or breast to the dish for a heartier meal.

• Spicy Sambal: Adjust the heat of your sambal by adding more fresh chilies or using a spicier variety of chili peppers.

• Sweet Sambal: For a sweeter sambal, increase the sugar and add some palm sugar for an authentic Malaysian flavor.

Storage/Reheating

• Storage: Leftover Nasi Lemak can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep the sambal and accompaniments separate from the rice.

• Reheating: Reheat the rice in a microwave or on the stovetop with a little water to keep it moist. Reheat the sambal in a pan over low heat, adding a splash of water if it has thickened too much.

FAQs

1. Can I make Nasi Lemak ahead of time?

Yes, you can make the rice, sambal, and accompaniments ahead of time and store them separately in the fridge. When ready to serve, simply reheat the rice and sambal and assemble the dish.

2. Can I use other types of rice for Nasi Lemak?

While jasmine rice is the traditional choice, you can use other varieties of rice like basmati or long-grain rice. The coconut milk is what makes the dish creamy, so the rice will still taste great.

3. Can I make the sambal without shrimp paste?

Yes, you can omit the shrimp paste if you prefer a vegetarian version. The sambal will still be delicious without it, but you may need to adjust the seasoning for more depth of flavor.

4. Can I serve Nasi Lemak as a dinner dish?

Absolutely! While traditionally a breakfast dish, Nasi Lemak makes a great lunch or dinner option. It’s a filling and flavorful meal that can be enjoyed at any time of day.

5. Can I freeze Nasi Lemak?

While the sambal and rice can be frozen, it’s best to freeze them separately. The rice can be frozen for up to 1 month, and the sambal can last in the freezer for up to 3 months. Reheat both before serving.

6. Can I use other protein sources for Nasi Lemak?

While the traditional Nasi Lemak features anchovies and eggs, you can add other proteins like fried chicken, grilled shrimp, or tofu for a variation that suits your preferences.

7. Can I make Nasi Lemak without sambal?

While sambal is a key component of Nasi Lemak, you can substitute it with other chili sauces, or serve the dish without it if you prefer a milder version. However, sambal gives the dish its signature spicy kick.

8. How do I get the coconut rice just right?

The key to perfect coconut rice is using a good ratio of coconut milk to water, as well as cooking it on low heat to allow the rice to absorb the creamy liquid without burning.

9. Can I make Nasi Lemak with brown rice?

Yes, you can make Nasi Lemak with brown rice, though the texture will be different. Brown rice takes longer to cook, so adjust the cooking time accordingly.

10. Is Nasi Lemak gluten-free?

Yes, Nasi Lemak is naturally gluten-free, as it is made with rice, coconut milk, and spices. However, if using soy sauce in the sambal or marinade, make sure to use gluten-free soy sauce.

Conclusion

Nasi Lemak is a delicious, comforting, and aromatic dish that showcases the best of Malaysian flavors. From the fragrant coconut rice to the spicy sambal and crispy anchovies, each element contributes to the richness and depth of the dish. Whether you’re enjoying it for breakfast or as a main meal, Nasi Lemak is sure to satisfy with its perfect balance of savory, spicy, and sweet flavors. It’s a beloved dish that brings together families and friends and offers a taste of Malaysian culture that’s hard to forget.