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FoodieAtlas Recipes around the World

Nasi Lemak

Nasi Lemak
Malaysia
⏱ — min. Serves: —

Ingredients

  • For the Rice:
  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1-2 pandan leaves, tied into a knot (optional)
  • 1/2 teaspoon salt
  • For the Sambal:
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 10 dried red chilies, soaked in warm water and blended into a paste
  • 1 tablespoon belacan (shrimp paste) or 1 teaspoon soy sauce (for a vegetarian version)
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 1 cup water
  • Salt to taste
  • For the Accompaniments:
  • 1 cup roasted peanuts
  • 1 cup crispy fried anchovies (ikan bilis)
  • 2-3 hard-boiled eggs, peeled and halved
  • 1 cucumber, sliced
  • Fresh coriander or lettuce leaves for garnish (optional)

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 according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.

Make the Sambal

Heat vegetable oil in a saucepan over medium heat.

Add the chopped onion and minced garlic, and sauté until fragrant and golden.

Stir in the red chili paste and belacan (or soy sauce). Cook for a few minutes until the oil starts to separate from the paste.

Add the tamarind paste, brown sugar, and water. Stir well and simmer for 10-15 minutes until the sambal thickens. Season with salt to taste.

Prepare the Accompaniments

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

Fry the anchovies until crispy, then drain on paper towels.

Boil the eggs until hard-boiled (about 10 minutes), then peel and halve.

Slice the cucumber.

Assemble the Dish

Enjoy your meal!