Nasi Lemak

Experience the rich and aromatic flavors of Malaysia with Nasi Lemak, the country's signature dish that combines creamy coconut rice with an array of bold accompaniments. This traditional recipe features jasmine rice cooked in coconut milk and pandan leaves, creating a fragrant base that pairs perfectly with spicy sambal—a robust chili paste made from dried chilies, shallots, garlic, and shrimp paste. Complemented by crispy fried ikan bilis (anchovies), roasted peanuts, hard-boiled eggs, and refreshing cucumber slices, every bite delivers a perfect balance of savory, spicy, and fresh flavors. Whether enjoyed as a hearty breakfast or an all-day comfort meal, this authentic Nasi Lemak is a true celebration of Malaysian cuisine.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 400 ml water
• 300 g jasmine rice
• 2 pieces pandan leaves
• 0.5 teaspoon salt
• 15 pieces dried chilies
• 6 pieces shallots
• 2 pieces garlic cloves
• 1 teaspoon belacan (shrimp paste)
• 2 tablespoons tamarind paste
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons cooking oil
• 100 g ikan bilis (dried anchovies)
• 100 g raw peanuts
• 4 pieces eggs
• 1 piece cucumber

Directions

Step 1

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain and set aside.

Step 2

In a pot or rice cooker, combine the coconut milk, water, rice, pandan leaves, and 0.5 teaspoon salt. Stir well and cook the rice according to your rice cooker’s instructions or bring to a boil, then simmer until cooked if using a pot.

Step 3

Prepare the sambal by soaking the dried chilies in hot water for about 15 minutes until softened. Drain and add to a blender with shallots, garlic, and belacan. Blend into a smooth paste.

Step 4

Heat 4 tablespoons of cooking oil in a pan over medium heat. Add the blended spice paste and cook, stirring frequently, until the oil separates and the paste is fragrant, about 10-15 minutes.

Step 5

Mix in the tamarind paste, sugar, and 1 teaspoon of salt into the sambal. Continue to cook for another 5 minutes, adjusting sugar and salt to taste. Remove from heat and set aside.

Step 6

Fry the ikan bilis (anchovies) in hot oil until golden and crispy. Remove and drain on paper towels.

Step 7

In the same oil, fry the raw peanuts until they are golden brown. Remove and drain on paper towels.

Step 8

Boil the eggs for about 8-10 minutes, cool under cold water, peel and cut them in half.

Step 9

Slice the cucumber into thin rounds for garnishing.

Step 10

Assemble the nasi lemak by placing a portion of coconut rice onto a plate. Top with sambal, fried ikan bilis, peanuts, boiled egg halves, and cucumber slices. Serve warm.

Nutrition Facts

Serving size	2130 grams (2130.0g)

Amount per serving	% Daily Value*
Calories	2660

Total Fat 138.20g	177%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 0.10g
Cholesterol 921mg	307%
Sodium 7635mg	332%
Total Carbohydrate 240.50g	87%
Dietary Fiber 21.70g	78%
Total Sugars 96.50g
Protein 125.80g	252%

Vitamin D 164IU	820%
Calcium 2126mg	164%
Iron 24mg	131%
Potassium 3943mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 18.6%

Carbs: 35.5%