Nasi Lemak (Malaysian Coconut Pandan Rice with Anchovy Sambal)

Name: Nasi Lemak (Malaysian Coconut Pandan Rice with Anchovy Sambal)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: rice 2 cup; coconut milk 200 ml; water 200 ml; pandan leaves 2 sheet; dried anchovies 50 g; peanuts 50 g; cucumber 1 piece; eggs 4 piece; sambal sauce 4 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Rice cooked in coconut milk with pandan leaves makes a rich, fragrant base for the fiery sambal served beside it.

Around it go crisp dried anchovies, roasted peanuts, boiled egg and cucumber, and each bite can be salty, crunchy, cooling or hot.

Ingredients

servings

IngredientAmount

pandan leaves2 sheet

cucumber1 piece

eggs4 piece

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Instructions

6 steps

1

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.
2

Put the rice in a pot with 200ml coconut milk, 200ml water, and 2 pandan leaves.

Bring to a boil over medium heat, then lower the heat to cook gently.
3

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.
4

Toast 50g dried anchovies in a dry pan over medium heat for 3 to 4 minutes.

Remove them before they turn too dark and let them cool until crisp.
5

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.
6

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.