Malaysian Nasi Lemak (Coconut Rice with Sambal)
A quintessential Malaysian favorite. Nasi Lemak features fragrant and rich coconut rice with spicy sambal, topped with crispy anchovies, crunchy peanuts, hard-boiled egg, and cool cucumber.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 cup uncooked white rice
- 1 cup coconut milk (divided)
- 2+1/2 cup water
- 2 pandan (screwpine leaves, tied into a knot)
- 1 knob ginger (1-2 inches, peeled)
- 1 tsp salt
- 1 tbsp sugar
- 10-15 dried red chilies (seeds removed for milder sambal)
- 1 tbsp tamarind paste
- 2 shallots
- 2 clove garlic
- 1 tsp belacan (optional)
- 2 tbsp cooking oil
- 1/2 onion (sliced)
- 1 tbsp brown sugar
- 2 hard-boiled eggs (halved)
- 1/2 cucumber (sliced)
- 1 cup raw red skin peanuts
- 1/2 tsp salt
- 1 cup dried anchovies ((ikan bilis))
- 1/4 cup crispy shallots for garnish (optional)
- cooking oil (for deep-frying)
Instructions
- 1
Rinse the rice 3–4 times until the water is clear.
- 2
Add ½ cup coconut milk, 2 ½ cups water, pandan leaves, ginger, and salt to the pot.
- 3
Bring to a boil uncovered over high heat. Once boiling, reduce to medium and let it simmer.
- 4
When the liquid has mostly absorbed and small “craters” appear on the rice surface, cover with a lid.
- 5
Let it steam for a few seconds, then turn off the heat. Leave covered for 15 minutes (no peeking!).
- 6
Stir in the remaining ½ cup coconut milk and sugar, mix well, then cover again for 5 minutes before serving.
- 7
Rinse the rice 3–4 times until the water is clear. Drain well.
- 8
Add ½ cup coconut milk, then fill with water up to the “2-cup” line on your rice cooker.
- 9
Add pandan leaves, ginger, and salt. Cook as you normally would.
- 10
When the rice cooker switches to “warm,” stir in the remaining ½ cup coconut milk and sugar.
- 11
Close the lid and let it sit for 5 minutes before serving.
- 12
Soak dried chilies in warm water for 15 minutes.
- 13
Soak tamarind paste in 1 ½ cups warm water for 15 minutes, then squeeze pulp to release juice. Strain and discard pulp.
- 14
Blend softened chilies, shallots, garlic, belacan (if using), and tamarind water into a smooth paste.
- 15
Heat oil in a wok over medium heat. Sauté sliced onion until soft.
- 16
Stir in chili paste and brown sugar. Simmer until thickened, adjusting sugar and salt to taste.
- 17
Heat oil in a wok over medium-high heat.
- 18
Fry peanuts for about 2 minutes until golden.
- 19
Remove with a skimmer and drain on paper towels. Sprinkle with salt while warm.
- 20
Deep fry the dried anchovies for about 2 minutes or until crispy. They should be a very light golden brown color.
- 21
Remove with a skimmer and drain on paper towels.