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FoodieAtlas Recipes around the World

Nasi Lemak

Nasi Lemak
Brunei
⏱ — min. Serves: —

Ingredients

  • For the Rice:
  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 2 pandan leaves (optional), tied into a knot
  • For the Sambal:
  • 2 tablespoons vegetable oil
  • 5 cloves garlic, minced
  • 2 shallots, finely chopped
  • 5 dried red chilies, soaked in hot water and blended into a paste
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup water
  • For the Accompaniments:
  • 1/2 cup roasted peanuts
  • 1/2 cup fried anchovies (ikan bilis)
  • 4-6 hard-boiled eggs, peeled and halved
  • Sliced cucumber
  • Sliced tomatoes
  • Fresh cilantro or parsley (for garnish)

Instructions

Prepare the Rice

Rinse the jasmine rice under cold water until the water runs clear.

In a rice cooker or pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves (if using).

Cook the rice according to your rice cooker's instructions or bring to a boil in a pot, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and tender. Let it sit for 10 minutes before fluffing with a fork.

Prepare the Sambal

Heat vegetable oil in a pan over medium heat.

Add the minced garlic and chopped shallots. Sauté until fragrant and golden brown.

Stir in the blended red chili paste and cook for a few minutes until the oil starts to separate.

Add the tamarind paste, sugar, salt, and water. Simmer until the sambal thickens and the flavors meld, about 10-15 minutes. Adjust seasoning as needed.

Prepare the Accompaniments

Roast the peanuts in a dry pan until golden brown and crunchy.

Fry the anchovies until crispy.

Halve the hard-boiled eggs.

Assemble the Dish

Enjoy your meal!