Nasi Lemak
Nasi Lemak, often hailed as Malaysia’s national dish, is a delightful symphony of rich flavors and textures. This beloved meal is a staple in Malaysian...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 2 pandan leaves knotted
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 large onion sliced
- 1 clove garlic minced
- 1 teaspoons belecan (shrimp paste)
- 4-5 dried chilies soaked and blended
- 1/2 cup tamarind juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup dried anchovies
- 2 eggs hard-boiled
- 1/2 cup peanuts
- 1 cucumber
- 1/2 cup dried anchovies fried
Instructions
- 1
Rice
- 2
Rinse the rice under cold water until the water runs clear. Drain.
- 3
In a rice cooker or pot, combine the jasmine rice, coconut milk, water, pandan leaves, and salt. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
- 4
Sambal
- 5
Heat oil in a pan over medium heat. Fry the dried anchovies until golden brown and crispy. Remove and set aside.
- 6
In the same oil, sauté the sliced onion, minced garlic, and belacan until fragrant.
- 7
Add the blended dried chilies and continue to cook until the oil separates from the paste.
- 8
Add sugar, salt, and tamarind juice. Simmer for about 10 minutes, stirring occasionally until the sambal thickens.
- 9
Assembly
- 10
Serve a generous scoop of coconut rice on a plate.
- 11
Add a portion of sambal on the side.
- 12
Arrange half of a hard-boiled egg, a handful of fried peanuts, fried anchovies, and cucumber slices around the rice.