Nut-Free Nasi Lemak

Experience the authentic flavors of Malaysia with this Nut-Free Nasi Lemak, a delightful twist on the classic dish for those with nut allergies. Fragrant jasmine rice is infused with rich coconut milk and aromatic pandan leaves, creating a creamy, subtly sweet base that pairs perfectly with the bold and spicy homemade sambal. This nut-free version keeps all the vibrant flavors intact while delivering a satisfying combination of textures—crispy fried anchovies, sunny-side-up eggs with runny yolks, and refreshing cucumber slices. Ready in just over an hour, this comforting dish is ideal for breakfast, lunch, or dinner, and it’s a crowd-pleaser that brings the essence of Southeast Asia to your table. Perfect for anyone seeking nut-free Malaysian food, this recipe ensures you don’t miss out on the iconic nasi lemak experience.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1 cup Coconut milk
• 1 cup Water
• 2 pieces Pandan leaves
• 0.5 teaspoon Salt
• 2 tablespoons Coconut oil
• 2 medium Red onions
• 4 pieces Garlic cloves
• 10 pieces Dried chilies
• 0.5 teaspoon Shrimp paste (belacan)
• 1 tablespoon Sugar
• 2 tablespoons Tamarind paste
• 0.5 teaspoon Salt
• 1 cup Water
• 4 large Eggs
• 2 small Cucumbers
• 100 grams Anchovies
• 150 milliliters Vegetable oil

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain the rice and place it into a rice cooker.

Step 2

Add coconut milk, water, pandan leaves, and salt to the rice cooker. Stir well and cook until the rice is done. Alternatively, cook in a pot by bringing to a boil, then simmering with the lid on for about 15 minutes, or until the liquid is absorbed.

Step 3

While the rice is cooking, soak the dried chilies in hot water for 10 minutes to soften. Drain and set aside.

Step 4

In a blender or food processor, blend the softened chilies with red onions, garlic cloves, and shrimp paste to form a smooth paste.

Step 5

Heat coconut oil in a pan over medium heat. Add the chili paste and cook for about 10 minutes until the oil separates from the paste.

Step 6

Stir in sugar, tamarind paste, salt, and water. Simmer for another 5 minutes until the sambal thickens slightly. Set aside.

Step 7

In a separate pan, heat vegetable oil over medium-high heat. Fry the anchovies until golden brown and crispy. Remove and drain on paper towels.

Step 8

In the same oil, fry the eggs sunny-side up until the whites are set but the yolks are still runny. Remove and set aside.

Step 9

Slice cucumbers into rounds or half-moons, as desired.

Step 10

To serve, plate a portion of coconut rice, add a generous spoonful of sambal, a fried egg, a handful of crispy anchovies, and cucumber slices on the side.

Nutrition Facts

Serving size	2076.1 grams (2076.1g)

Amount per serving	% Daily Value*
Calories	2895

Total Fat 194.10g	249%
Saturated Fat 51.50g	258%
Polyunsaturated Fat 88.20g
Cholesterol 831mg	277%
Sodium 6547mg	285%
Total Carbohydrate 227.90g	83%
Dietary Fiber 16.20g	58%
Total Sugars 68.10g
Protein 73.90g	148%

Vitamin D 232IU	1160%
Calcium 600mg	46%
Iron 12mg	69%
Potassium 2432mg	52%

*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: 59.1%

Protein: 10.0%

Carbs: 30.9%