Nasi Lemak is considered the national dish of Malaysia and is eaten across the country at any time of day. It consists of fragrant rice cooked in coconut milk, served with spicy sambal, crispy anchovies, peanuts, cucumber and usually a protein such as fried chicken. The combination of creamy rice, spicy sauce and crunchy toppings creates a balanced and very satisfying meal. This version keeps the traditional elements while making it practical for home cooking.
😌 Difficulty: Medium
⏱️ Preparation time: 25 min
🔥 Cooking time: 35 min
⏳ Total time: 1 hour
👥 Servings: 4
Ingredients
For the rice:
- 2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 pandan leaf (optional but traditional)
- 1/2 tsp salt
For sambal:
- 2 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp chili paste (adjust to taste)
- 1 tbsp sugar
- 1 tsp tamarind paste
- 100 ml water
- salt
For serving:
- 4 pieces fried chicken (store-bought or homemade)
- 2 boiled eggs, halved
- 1/2 cucumber, sliced
- 50 g roasted peanuts
- 50 g fried anchovies (ikan bilis)
Instructions
- Rinse the rice until the water runs clear.
- Add rice, coconut milk, water, salt and pandan leaf into a pot or rice cooker.
- Cook until the rice is soft and fragrant.
- Heat oil in a pan for the sambal.
- Add onion and cook until soft.
- Add garlic and cook for 1 minute.
- Stir in chili paste and cook gently for 2 minutes.
- Add sugar, tamarind paste and water.
- Simmer for 10-15 minutes until thickened.
- Arrange rice on a plate.
- Add sambal on the side.
- Add fried chicken, eggs, cucumber, peanuts and anchovies.
- Serve warm.
SpinThatCuisine Tip 💡
Do not skip coconut milk in the rice – it is the key element that gives nasi lemak its signature flavor and aroma.