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Nasi Lemak

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Nasi Lemak is a traditional Malaysian dish made from fragrant coconut rice, served with a variety of accompaniments including sambal, fried anchovies, peanuts, and a fried egg. Often considered the national dish of Malaysia, it offers a perfect balance of savory, spicy, and slightly sweet flavors.

Ingredients

  1. 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
    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
    2 boiled eggs
    1/2 cup roasted peanuts
    1/2 cup fried anchovies (ikan bilis)
    2 eggs, for frying (optional)

Instructions

Cook the coconut rice: 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.

  1. 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. Cook the sambal for an additional 5 minutes until it thickens. Set aside.
  2. Prepare the accompaniments: Fry the anchovies in a small pan with a little oil until crispy, about 2-3 minutes. Set aside. If your peanuts are not already roasted, dry-toast them in a pan for 3-4 minutes until golden and fragrant. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  1. Vegetarian Nasi Lemak: Omit the anchovies and use a vegetable-based sambal. You can also add sautéed vegetables or tofu for extra protein.
  2. Chicken Nasi Lemak: Add a fried or grilled chicken leg or breast to the dish for a heartier meal.
  3. Spicy Sambal: Adjust the heat of your sambal by adding more fresh chilies or using a spicier variety of chili peppers.
  4. Sweet Sambal: For a sweeter sambal, increase the sugar and add some palm sugar for an authentic Malaysian flavor.
  5. 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.
  6. 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.

Nutrition

Find it online: https://thefamilycooking.com/nasi-lemak/