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malaysian nasi lemak

Malaysian Nasi Lemak (Coconut Rice with Sambal)

Char
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.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Cuisine Malaysian
Servings 4 servings

Ingredients
 
 

Nasi Lemak (rice)

  • 2 cups uncooked white rice
  • 1 cup coconut milk divided
  • 2 ½ cups water
  • 2 pandan screwpine leaves, tied into a knot
  • 1 knob ginger 1-2 inches, peeled
  • 1 teaspoon salt
  • 1 tablespoon sugar

Sambal

  • 10 - 15 dried red chilies seeds removed for milder sambal
  • 1 tablespoon tamarind paste
  • 2 shallots
  • 2 cloves garlic
  • 1 teaspoon belacan optional
  • 2 tablespoons cooking oil
  • ½ onion sliced
  • 1 tablespoon brown sugar

Other toppings for Nasi Lemak

  • 2 hard-boiled eggs halved
  • ½ cucumber sliced
  • 1 cup raw red skin peanuts
  • ½ teaspoon salt
  • 1 cup dried anchovies (ikan bilis)
  • ¼ cup crispy shallots for garnish optional
  • cooking oil for deep-frying
US Customary - Metric

Instructions
 

Stovetop Method for Nasi Lemak Rice

  • Rinse the rice 3–4 times until the water is clear.
  • Add ½ cup coconut milk, 2 ½ cups water, pandan leaves, ginger, and salt to the pot.
  • Bring to a boil uncovered over high heat. Once boiling, reduce to medium and let it simmer.
  • When the liquid has mostly absorbed and small “craters” appear on the rice surface, cover with a lid.
  • Let it steam for a few seconds, then turn off the heat. Leave covered for 15 minutes (no peeking!).
  • Stir in the remaining ½ cup coconut milk and sugar, mix well, then cover again for 5 minutes before serving.

Rice Cooker Method for Nasi Lemak Rice

  • Rinse the rice 3–4 times until the water is clear. Drain well.
  • Add ½ cup coconut milk, then fill with water up to the “2-cup” line on your rice cooker.
  • Add pandan leaves, ginger, and salt. Cook as you normally would.
  • When the rice cooker switches to “warm,” stir in the remaining ½ cup coconut milk and sugar.
  • Close the lid and let it sit for 5 minutes before serving.

For the Sambal

  • Soak dried chilies in warm water for 15 minutes.
  • Soak tamarind paste in 1 ½ cups warm water for 15 minutes, then squeeze pulp to release juice. Strain and discard pulp.
  • Blend softened chilies, shallots, garlic, belacan (if using), and tamarind water into a smooth paste.
  • Heat oil in a wok over medium heat. Sauté sliced onion until soft.
  • Stir in chili paste and brown sugar. Simmer until thickened, adjusting sugar and salt to taste.

Fried Peanuts

  • Heat oil in a wok over medium-high heat.
  • Fry peanuts for about 2 minutes until golden.
  • Remove with a skimmer and drain on paper towels. Sprinkle with salt while warm.

Crispy anchovies:

  • Deep fry the dried anchovies for about 2 minutes or until crispy. They should be a very light golden brown color.
  • Remove with a skimmer and drain on paper towels.

Notes

Serve nasi lemak with sambal, hard-boiled eggs, cucumber slices, crispy anchovies, peanuts, and fried shallots (optional).

Nutrition

Calories: 650kcal
Keyword nasi lemak
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