Nasi Lemak is a beloved Malaysian dish known for its fragrant coconut rice, served with a delightful array of accompaniments such as spicy sambal, crunchy fried anchovies, peanuts, and hard-boiled eggs.
Ingredients For Nasi Lemak:
For the coconut rice:
- 2 cups long-grain rice
- 400 ml coconut milk
- 200 ml water
- 1 pandan leaf (screwpine leaf), knotted (optional)
- 1/2 teaspoon salt
To prepare the sambal (spicy sauce):
- 10-15 dried red chili peppers (soaked in hot water for 10-15 minutes)
- 3 shallots
- 3 cloves garlic
- 1 inch ginger
- 1 tablespoon dried shrimp (soaked in warm water for 10 minutes, optional)
- 2 tablespoons vegetable oil
- 2 tablespoons tamarind pulp mixed with 1/4 cup water (strained for tamarind juice)
- 3 tablespoons palm sugar or brown sugar
- 1 teaspoon salt (adjust to taste)
For the accompaniments:
- 4-6 hard-boiled eggs, halved
- 1 cucumber, sliced
- Fried anchovies (ikan bilis)
- Fried peanuts
Optional:
- Fried chicken or fried fish
Instructions For Nasi Lemak:
Start by rinsing the rice until the water runs clear. Then, in a rice cooker or a pot, add the rice, coconut milk, water, pandan leaf (if using), and salt. Stir well.
Next, cook the rice according to the rice cooker’s instructions or bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed.
As the rice cooks, prepare the sambal. Begin by soaking the dried red chili peppers in hot water for 10-15 minutes. After that, in a blender or food processor, blend the soaked dried red chili peppers, shallots, garlic, ginger, and dried shrimp (if using) into a smooth paste.
Once the paste is ready, heat the vegetable oil in a pan over medium heat. Add the chili paste and cook until fragrant. Now, stir in the tamarind juice, palm sugar (or brown sugar), and salt. Continue to cook, stirring occasionally, until the sambal thickens. Remember to adjust the sweetness and saltiness according to your preference.
Moving on to the accompaniments, fry the anchovies and peanuts separately in hot oil until they are crispy. Drain the excess oil on paper towels.
Now, slice the cucumber and halve the hard-boiled eggs.
Lastly, assemble the Nasi Lemak. Serve the coconut rice on a plate or banana leaf (traditionally used). Then, arrange the sliced cucumber, halved hard-boiled eggs, fried anchovies, and fried peanuts around the rice. For an extra touch, you can also serve Nasi Lemak with fried chicken or fried fish.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
