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Nasi Lemak: Malaysia's National Dish with Coconut Rice, Sambal and Sides
More recipes: Indonesian Recipes · All Asian Recipes
1 Std 5 Mintotal
4servings
500kcal
MalaysianCuisine
Nasi Lemak: Malaysia's National Dish with Coconut Rice, Sambal and Sides
Laura Chen
4
20 Minuten
45 Minuten
500
Malaysian
Main Course
Nasi Lemak is a traditional Malaysian dish of fragrant coconut rice, spicy sambal, crispy anchovies and roasted peanuts, served with sides such as hard-boiled eggs and cucumber slices. The plate brings together many flavors and textures. Malaysians often eat it for breakfast, but it works at any time of day.
Ingredients
- 2 cups jasmine rice
- 2 cups coconut milk
- 1 cup water
- 1 stalk lemongrass, bruised
- 1 small piece ginger, peeled and roughly chopped
- 1 pandan leaf (optional)
- 200 g dried anchovies (ikan bilis)
- 150 g unsalted peanuts
- 4 eggs
- 2 large cucumbers, sliced
For the sambal:
- 200 g fresh red chilies
- 100 g onions, peeled and roughly chopped
- 1 garlic clove, peeled
- 50 g tamarind paste
- 2 tablespoons sugar
- Salt to taste, plus a little vegetable oil for frying
Instructions
- Start with the coconut rice: rinse the rice and drain it. Bring the coconut milk, water, lemongrass, ginger and pandan leaf to a boil in a pot. Add the rinsed rice, stir and simmer over low heat until the rice has absorbed the liquid and is tender.
- For the sambal: blend the chilies, onions and garlic into a paste. Fry the paste in a pan with a little vegetable oil, add the tamarind paste, sugar and salt and keep cooking until the mixture thickens.
- Toast the anchovies in a dry pan over medium heat until crisp. Roast the peanuts in the same pan until golden brown.
- Hard-boil the eggs, then peel and halve them.
- Divide the coconut rice among plates. Serve with the sambal, anchovies, peanuts, eggs and cucumber slices.
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