Malaysian
Nasi Lemak
Fragrant coconut rice is served with sambal tumis, crisp ikan bilis, roasted peanuts, cucumber, and boiled egg. This is the classic Malaysian plate, rich with pandan, coconut, chilli, and sweet-savoury anchovy sambal.
Ingredients
- Jasmine rice or local long-grain rice1 cup
- Thick coconut milk3/4 cup
- Water3/4 cup
- Pandan leaf, knotted1
- Fresh ginger, sliced3 slices
- Salt3/4 tsp
- Dried red chillies, deseeded and soaked until soft12
- Shallots5 small
- Garlic2 cloves
- Belacan, toasted1/2 tsp
- Cooking oil5 tbsp
- Dried ikan bilis, rinsed and patted dry1/2 cup
- Tamarind pulp1 tsp
- Warm water3 tbsp
- Palm sugar or brown sugar1 1/2 tbsp
- Roasted peanuts1/3 cup
- Eggs2
- Cucumber, sliced1/2
Method
- Rinse the rice until the water runs mostly clear, then drain well.
- Put the rice, coconut milk, water, pandan leaf, ginger, and 1/2 tsp salt in a rice cooker or pot and cook until tender.
- Let the cooked rice rest covered for 10 minutes, then fluff gently and discard the pandan leaf and ginger.
- Soak the tamarind pulp in 3 tbsp warm water for 5 minutes, then squeeze and strain to make tamarind juice.
- Blend the soaked dried chillies, shallots, garlic, belacan, and a little water into a smooth paste.
- Heat 3 tbsp oil in a wok over medium-low heat and fry the chilli paste, stirring often, until dark red, glossy, and the oil separates.
- Season the sambal with tamarind juice, palm sugar, and 1/4 tsp salt, then simmer until thick and balanced between spicy, sweet, salty, and sour.
- Heat the remaining 2 tbsp oil in a small pan and fry the ikan bilis until crisp, then drain on paper towels.
- Stir a small handful of the fried ikan bilis into the sambal and keep the rest crisp for serving.
- Boil the eggs for 8 to 9 minutes, cool in water, peel, and halve.
- Serve each plate with a mound of coconut rice, sambal ikan bilis, crisp ikan bilis, roasted peanuts, cucumber slices, and a halved boiled egg.
Common questions
Can I substitute the coconut milk or rice in nasi lemak without ruining it?
Yes. Use full-fat canned coconut milk for best flavor; if needed, dilute it slightly with water to avoid heaviness. Jasmine rice works best, but any long-grain rice is acceptable. Avoid sticky rice, which makes the texture too dense.
How long does nasi lemak take from start to finish?
Expect about 45-60 minutes total. The rice takes 20-30 minutes, sambal 15-20 minutes, and ikan bilis 5-8 minutes. If you soak the chillies ahead, the process moves much faster.
What are the most common mistakes when making nasi lemak sambal?
The biggest mistakes are frying the sambal too fast, which burns the paste, or stopping too early, which leaves it raw-tasting. Cook it slowly until dark red and glossy, and balance it with tamarind, sugar, and salt.
How should I store leftover nasi lemak and sambal?
Store rice, sambal, and toppings separately. Refrigerate within 2 hours, then keep for up to 3 days. Reheat the rice with a splash of water and warm the sambal gently. Ikan bilis stays crisp only if stored dry.
What should I serve with nasi lemak besides the usual accompaniments?
Traditional sides include cucumber slices, boiled eggs, fried chicken, or sambal sotong, but it also works with tofu, tempeh, roasted peanuts, or a simple fried egg. Keep the plate balanced with something fresh, crunchy, and rich.