Nasi Lemak (Malaysian Coconut Pandan Rice with Anchovy Sambal)
Quick answer
Nasi lemak is Malaysia's definitive national dish, built on a foundation of rice cooked in coconut milk with pandan leaves.
What makes this special
- Nasi Lemak features rice steeped in coconut milk and pandan leaves for a rich, herbal fragrance.
- Pandan leaf infuses the rice with a vanilla-like fragrance alongside coconut milk
- Crispy fried anchovies and roasted peanuts contrast the soft coconut rice
Key ingredients
Core cooking flow
- 1 Rinse 2 cups of rice until the water runs mostly clear, then drain it in a sieve for about 10 minutes.
- 2 Put the rice in a pot with 200 ml coconut milk, 200 ml water, 2 pandan leaves, and 1/2 teaspoon salt.
- 3 Cover and cook for 12 to 15 minutes, until no liquid is visible on the surface.
Nasi lemak is Malaysia's definitive national dish, built on a foundation of rice cooked in coconut milk with pandan leaves. The rice alone carries a subtle richness and a faint vanilla-like fragrance from the pandan, making it flavorful even before any accompaniment. The essential sambal is a cooked chili paste built on shrimp paste and tamarind, delivering sweetness and slow-building heat in equal measure. Crispy fried anchovies and roasted peanuts contribute crunch, while a halved boiled egg and fresh cucumber slices balance the richness. In its simplest form, nasi lemak is wrapped in a banana leaf for a quick breakfast.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 2 cups of rice until the water runs mostly clear, then drain it in a sieve for about 10 minutes.
Removing excess surface water keeps the coconut flavor concentrated instead of thin.
- 2Control
Put the rice in a pot with 200 ml coconut milk, 200 ml water, 2 pandan leaves, and 1/2 teaspoon salt.
Bring it to a boil over medium heat, then lower the heat so it cooks gently.
- 3Control
Cover and cook for 12 to 15 minutes, until no liquid is visible on the surface.
Turn off the heat, let it rest for 10 minutes, remove the pandan leaves, and fluff the grains gently.
- 4Control
Heat 3 tablespoons oil in a pan over medium heat and shallow-fry 50 g dried anchovies for 3 to 4 minutes.
Remove them before they turn too dark so they stay crisp without tasting bitter.
- 5Control
Toast 50 g peanuts in a dry pan over medium heat for about 8 minutes, stirring often, until the skins crack and smell roasted.
Boil 4 eggs for 8 minutes, cool them, then peel them cleanly.
- 6Finish
Slice 1 cucumber thinly and halve the eggs.
Mound the coconut rice on plates, then arrange 4 teaspoons sambal sauce, the crispy anchovies, toasted peanuts, cucumber, and eggs around it, serving while the rice is warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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