Nasi Lemak Recipe

60 mins
Serves 4
https://rasamalaysia.com/nasi-lemak-recipe/#wprm-recipe-container-749739

Directions

  1. 1Rinse the rice with running tap water a few times until the water turns clear.
  2. 2Rinse the rice with running tap water a few times until the water turns clear.
  3. 3Rinse the rice with running tap water a few times until the water turns clear.
  4. 4Drain the rice completely.
  5. 5Drain the rice completely.
  6. 6Drain the rice completely.
  7. 7Add 1 ½ cups of water, coconut milk, and a pinch of salt to the washed rice.
  8. 8Add 1 ½ cups of water, coconut milk, and a pinch of salt to the washed rice.
  9. 9Add 1 ½ cups of water, coconut milk, and a pinch of salt to the washed rice.
  10. 10Add the pandan leaves, tied into a knot, into the rice and cook your rice.
  11. 11Add the pandan leaves, tied into a knot, into the rice and cook your rice.
  12. 12Add the pandan leaves, tied into a knot, into the rice and cook your rice.
  13. 13Discard the pandan leaves after the rice is cooked.
  14. 14Discard the pandan leaves after the rice is cooked.
  15. 15Discard the pandan leaves after the rice is cooked.
  16. 16Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle, or grind them with a food processor, to make the spice paste.
  17. 17Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle, or grind them with a food processor, to make the spice paste.
  18. 18Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle, or grind them with a food processor, to make the spice paste.
  19. 19Soak the tamarind pulp in 1 cup of water for 15 minutes, constantly squeezing to extract flavor.
  20. 20Soak the tamarind pulp in 1 cup of water for 15 minutes, constantly squeezing to extract flavor.
  21. 21Soak the tamarind pulp in 1 cup of water for 15 minutes, constantly squeezing to extract flavor.
  22. 22Drain the pulp and save the tamarind juice.
  23. 23Drain the pulp and save the tamarind juice.
  24. 24Drain the pulp and save the tamarind juice.
  25. 25Rinse the dried anchovies with tap water a few times and let them drain.
  26. 26Rinse the dried anchovies with tap water a few times and let them drain.
  27. 27Rinse the dried anchovies with tap water a few times and let them drain.
  28. 28Heat 2 cups of oil in a pan.
  29. 29Heat 2 cups of oil in a pan.
  30. 30Heat 2 cups of oil in a pan.
  31. 31Fry the anchovies until they've become light brown and crispy.
  32. 32Fry the anchovies until they've become light brown and crispy.
  33. 33Fry the anchovies until they've become light brown and crispy.
  34. 34Remove from oil with a strainer and drain on a paper towel-lined plate.
  35. 35Remove from oil with a strainer and drain on a paper towel-lined plate.
  36. 36Remove from oil with a strainer and drain on a paper towel-lined plate.
  37. 37On medium to low heat, heat 2 tablespoons of frying oil in a pan.
  38. 38On medium to low heat, heat 2 tablespoons of frying oil in a pan.
  39. 39On medium to low heat, heat 2 tablespoons of frying oil in a pan.
  40. 40Stir-fry the spice paste until fragrant and reddish in color.
  41. 41Stir-fry the spice paste until fragrant and reddish in color.
  42. 42Stir-fry the spice paste until fragrant and reddish in color.
  43. 43Add the onion rings and fried anchovies, stirring well.
  44. 44Add the onion rings and fried anchovies, stirring well.
  45. 45Add the onion rings and fried anchovies, stirring well.
  46. 46Pour in the tamarind juice, salt, and sugar.
  47. 47Pour in the tamarind juice, salt, and sugar.
  48. 48Pour in the tamarind juice, salt, and sugar.
  49. 49Simmer on low heat until the sauce thickens.
  50. 50Simmer on low heat until the sauce thickens.
  51. 51Simmer on low heat until the sauce thickens.
  52. 52Set the sambal aside.
  53. 53Set the sambal aside.
  54. 54Set the sambal aside.
  55. 55Clean the small fish and season them with salt.
  56. 56Clean the small fish and season them with salt.
  57. 57Clean the small fish and season them with salt.
  58. 58Deep fry the fish with the remaining frying oil.
  59. 59Deep fry the fish with the remaining frying oil.
  60. 60Deep fry the fish with the remaining frying oil.
  61. 61To serve, scoop out a small bowl of coconut rice and place it onto the center of a plate (optionally lined with a banana leaf).
  62. 62To serve, scoop out a small bowl of coconut rice and place it onto the center of a plate (optionally lined with a banana leaf).
  63. 63To serve, scoop out a small bowl of coconut rice and place it onto the center of a plate (optionally lined with a banana leaf).
  64. 64Arrange the fried fish, hard boiled egg, roasted peanuts, and cucumber around the rice.
  65. 65Arrange the fried fish, hard boiled egg, roasted peanuts, and cucumber around the rice.
  66. 66Arrange the fried fish, hard boiled egg, roasted peanuts, and cucumber around the rice.
  67. 67Add 2 spoons of the sambal on top of the rice.
  68. 68Add 2 spoons of the sambal on top of the rice.
  69. 69Add 2 spoons of the sambal on top of the rice.
  70. 70Serve immediately.
  71. 71Serve immediately.
  72. 72Serve immediately.

Ingredients

  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 1.5 cups water (cut down to 1 1⁄4 cups if using ¾ cup coconut milk)
  • 1.5 cups water (cut down to 1 1⁄4 cups if using ¾ cup coconut milk)
  • 1.5 cups water (cut down to 1 1⁄4 cups if using ¾ cup coconut milk)
  • 0.5 cup coconut milk (use ¾ cup for creamier rice)
  • 0.5 cup coconut milk (use ¾ cup for creamier rice)
  • 0.5 cup coconut milk (use ¾ cup for creamier rice)
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3 pandan leaves (tie them into a knot)
  • 3 pandan leaves (tie them into a knot)
  • 3 pandan leaves (tie them into a knot)
  • 4 shallots (peeled)
  • 4 shallots (peeled)
  • 4 shallots (peeled)
  • 1 clove garlic (peeled)
  • 1 clove garlic (peeled)
  • 1 clove garlic (peeled)
  • 8 medium length dried red chilies (seeded)
  • 8 medium length dried red chilies (seeded)
  • 8 medium length dried red chilies (seeded)
  • 1 teaspoon belacan (prawn paste)
  • 1 teaspoon belacan (prawn paste)
  • 1 teaspoon belacan (prawn paste)
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • tamarind pulp (size of a small ping pong ball)
  • tamarind pulp (size of a small ping pong ball)
  • tamarind pulp (size of a small ping pong ball)
  • salt (to taste)
  • salt (to taste)
  • salt (to taste)
  • 2 tablespoons sugar (or more to taste)
  • 2 tablespoons sugar (or more to taste)
  • 2 tablespoons sugar (or more to taste)
  • 1 cup ikan bilis (dried anchovies, peeled)
  • 1 cup ikan bilis (dried anchovies, peeled)
  • 1 cup ikan bilis (dried anchovies, peeled)
  • 2 cups oil (for frying)
  • 2 cups oil (for frying)
  • 2 cups oil (for frying)
  • 1 red onion (peeled, sliced into rings)
  • 1 red onion (peeled, sliced into rings)
  • 1 red onion (peeled, sliced into rings)
  • 3 small fish (sardines or mackerel, cut into halves)
  • 3 small fish (sardines or mackerel, cut into halves)
  • 3 small fish (sardines or mackerel, cut into halves)
  • 2 hard boiled eggs (cut into halves)
  • 2 hard boiled eggs (cut into halves)
  • 2 hard boiled eggs (cut into halves)
  • 1 cup roasted peanuts
  • 1 cup roasted peanuts
  • 1 cup roasted peanuts
  • 1 small cucumber (cut into slices and then quartered)
  • 1 small cucumber (cut into slices and then quartered)
  • 1 small cucumber (cut into slices and then quartered)

Equipment

mortar and pestlefood processorpanstrainerpaper towel-lined platesmall bowl

Tips

  • If using ¾ cup coconut milk, cut down water to 1 ¼ cups for coconut rice.
  • For the spice paste, you can pound with a mortar and pestle or grind with a food processor.
  • Tamarind pulp should be soaked for 15 minutes, squeezing constantly to extract flavor.
  • Dried anchovies should be fried until light brown and crispy.
  • Sambal should be stir-fried on medium to low heat until fragrant and reddish.
  • You can serve fried anchovies as is, or add them to sambal to make sambal anchovies.
  • Traditionally, nasi lemak is wrapped in banana leaf and shaped into a triangular cone, or served on a sheet of banana leaf for extra aroma.
  • If using tamarind concentrate, mix 1 tablespoon with 3 tablespoons of water as a substitute for pulp.
  • To reduce spice, use less dried chilies, starting with half the amount.