Malaysian Nasi Lemak Recipe
A fragrant rice dish cooked in coconut milk and pandan leaf, served with sambal, anchovies, peanuts, boiled egg, and cucumber.
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Rice
- 2 cups Jasmine rice
- 2 cups Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 2 pieces Pandan leaves tied in a knot
Sambal
- 2 tablespoon Oil
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 1 inch Ginger minced
- 10 pieces Dried chilies soaked and blended
- 1 teaspoon Tamarind paste mixed with ¼ cup water
- 1 tablespoon Sugar
- 1 teaspoon Salt
Accompaniments
- 1 cup Anchovies fried
- 1 cup Peanuts fried
- 2 pieces Boiled eggs halved
- 1 piece Cucumber sliced
Rinse the rice and drain. Add rice, coconut milk, water, salt, and pandan leaves to a rice cooker. Cook until rice is done.
For the sambal, heat oil in a pan. Sauté onions, garlic, and ginger until fragrant. Add blended chilies and cook until oil separates. Add tamarind paste, sugar, and salt. Cook until thickened.
Serve the coconut rice with sambal, fried anchovies, peanuts, boiled eggs, and cucumber slices.
Calories: 600kcal | Carbohydrates: 80g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 400mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg
Coconut Rice, Malaysian Cuisine, Nasi Lemak