Nasi lemak
🧾 Ingredients (serves 4)
For the coconut rice:
• 2 cups jasmine rice (rinsed)
• 1½ cups coconut milk
• 1½ cups water
• 1 pandan leaf (tied into a knot)
• ½ tsp salt
For the sambal:
• 10 dried red chilies (soaked and deseeded)
• 5 fresh red chilies
• 1 large onion
• 2 cloves garlic
• 1 tsp belacan (shrimp paste)
• 1 tbsp tamarind paste
• 1 tbsp sugar
• Salt to taste
• ¼ cup oil
Sides & toppings:
• 4 hard-boiled eggs (halved)
• 1 cup fried peanuts
• 1 cup crispy anchovies (ikan bilis)
• 1 cucumber (sliced)
• Optional: fried chicken or rendang
Method
1. Cook the coconut rice
◦ Combine rice, coconut milk, water, salt, and pandan leaf in a pot.
◦ Bring to a boil, then simmer covered until rice is fluffy and fragrant (about 15–20 mins).
2. Make the sambal
◦ Blend chilies, onion, garlic, and belacan into a smooth paste.
◦ Heat oil in a pan, sauté the paste until aromatic.
◦ Add tamarind, sugar, and salt. Simmer until thick and slightly caramelized.
3. Prepare the sides
◦ Fry peanuts and anchovies separately until crispy.
◦ Boil eggs and slice cucumber.
4. Assemble the plate
◦ Scoop coconut rice onto a plate.
◦ Add sambal, egg halves, peanuts, anchovies, and cucumber slices.
◦ Optional: top with fried chicken or beef rendang.
💡 Tips
• Pandan leaf adds signature aroma — don’t skip it.
• Sambal depth: Cook low and slow to develop rich flavor.
• Anchovies: Rinse before frying for extra crispiness.
• Rice texture: Use less water if you prefer firmer grains.
• Make ahead: Sambal keeps well refrigerated for up to a week.
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