For a richer coconut flavor, use full-fat coconut milk. Adjust the amount of chile paste in the sambal to your preferred level of spiciness. Make the garnishes and sauce ahead of time for easier assembly. Garnish with a sprig of parsley for a little extra visual appeal
Malaysian Nasi Lemak
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS45
Embark on a culinary journey to Malaysia with Nasi Lemak, a symphony of flavors and textures. Fragrant coconut rice serves as the base for a spicy anchovy sambal, complemented by crunchy peanuts, crispy fried anchovies, refreshing cucumber, and creamy hard-boiled eggs. A truly unforgettable dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol128 mg
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Fiber3 g
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Protein20 g
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Saturated Fat14 g
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Sodium230 mg
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Sugar8 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients. (5 minutes)
02
StepMake the Rice: In a medium saucepan, combine coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and a pinch of salt. Stir well to combine. (5 minutes)
03
StepCover the saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 20-30 minutes, or until the rice is tender and the liquid is absorbed. Discard the bay leaf and keep the rice warm until ready to serve. (30 minutes)
04
StepWhile the rice is cooking, prepare the garnish: Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Add the peanuts and fry until lightly browned, being careful not to burn them. Remove the peanuts with a slotted spoon and place them on paper towels to drain excess oil. (5 minutes)
05
StepReturn the skillet to the stove. Add the washed anchovies and fry, turning occasionally, until crispy, about 2-3 minutes. Remove with a slotted spoon and place on paper towels to drain. Discard the oil and wipe out the skillet. (5 minutes)
06
StepMake the Sambal (Sauce): Heat 2 tablespoons of vegetable oil in the cleaned skillet over medium heat. Add the sliced onion, shallots, and garlic; cook until fragrant and softened, about 1-2 minutes. (2 minutes)
07
StepStir in the chile paste and cook for 10 minutes, stirring occasionally. If the mixture becomes too dry, add water as needed to maintain a saucy consistency. (10 minutes)
08
StepAdd the remaining anchovies and cook for another 5 minutes. Stir in the tamarind juice, sugar, and salt. Simmer until the sauce has thickened slightly, about 5 minutes. (10 minutes)
09
StepTo Assemble: Ladle the warm coconut rice into bowls. Generously top with the warm anchovy sambal, followed by the fried peanuts, crispy fried anchovies, hard-boiled eggs, and sliced cucumber. Serve immediately and enjoy! (5 minutes)
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Jaleel Lesch
Jun 13, 2025The key is to not overcook the anchovies. Crispy is the goal!
Maybelle Gerlach
Apr 23, 2025I added a pinch of sugar to the rice for a touch of sweetness, and it was delicious!
Willis Grady
Apr 2, 2025I love how customizable this dish is. You can really adjust the toppings to your liking.
Martin Parisian
Mar 1, 2025Next time, I'll try adding some shrimp paste to the sambal for an extra layer of umami.
Agustina Metz
Jan 28, 2025I didn't have tamarind juice, so I used a little lime juice instead. Still turned out great!
Danial Ullrich
Jan 8, 2025I've made this several times and it's always a hit! A little time-consuming but totally worth it.
Billie Zemlak
Jan 7, 2025The rice turned out perfectly! Thanks for the detailed instructions.
Alisa Hodkiewicz
Dec 23, 2024This recipe is great. I use it often!
Cathy Marvin
Dec 10, 2024Very flavorful and authentic!
Giovanna Anderson
Dec 10, 2024This recipe is amazing! The rice is so fragrant and the sambal has the perfect kick.