Nasi Lemak

Name: Nasi Lemak
Cuisine: Malaysian
Ingredients: 2 cups jasmine rice; 1 1/2 cups coconut milk; 1 1/2 cups water; 2 pandan leaves knotted; 1/2 teaspoon salt; 2 tablespoons oil; 1/2 large onion sliced; 1 clove garlic minced; 1 teaspoons belecan (shrimp paste); 4-5 dried chilies soaked and blended; 1/2 cup tamarind juice; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/2 cup dried anchovies; 2 eggs hard-boiled; 1/2 cup peanuts; 1 cucumber; 1/2 cup dried anchovies fried

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Nasi Lemak, often hailed as Malaysia’s national dish, is a delightful symphony of rich flavors and textures.

This beloved meal is a staple in Malaysian cuisine, enjoyed by locals and visitors alike. The heart of Nasi Lemak is its fragrant coconut rice, cooked to perfection with creamy coconut milk and aromatic pandan leaves. This dish is traditionally accompanied by a variety of flavorful sides, making each bite a unique experience.

The highlight of Nasi Lemak is undoubtedly the sambal, a spicy chili paste that adds a fiery kick to the dish. Paired with crispy fried anchovies, roasted peanuts, and refreshing cucumber slices, Nasi Lemak offers a balance of spicy, savory, and fresh tastes. Whether enjoyed for breakfast, lunch, or dinner, this dish is a true testament to Malaysia’s culinary heritage, promising a satisfying and memorable meal for all who indulge in it.

Nasi Lemak

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Ingredients

2 cups jasmine rice
1 1/2 cups coconut milk
1 1/2 cups water
2 pandan leaves (knotted)
1/2 teaspoon salt

For the sambal

2 tablespoons oil
1/2 large onion (sliced)
1 clove garlic (minced)
1 teaspoons belecan (shrimp paste)
4-5 dried chilies (soaked and blended)
1/2 cup tamarind juice
1/2 teaspoon sugar
1/4 teaspoon salt

For the accompaniments

1/2 cup dried anchovies
2 eggs (hard-boiled)
1/2 cup peanuts
1 cucumber
1/2 cup dried anchovies (fried)

Instructions

Rice

Rinse the rice under cold water until the water runs clear. Drain.
In a rice cooker or pot, combine the jasmine rice, coconut milk, water, pandan leaves, and salt. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.

Sambal

Heat oil in a pan over medium heat. Fry the dried anchovies until golden brown and crispy. Remove and set aside.
In the same oil, sauté the sliced onion, minced garlic, and belacan until fragrant.
Add the blended dried chilies and continue to cook until the oil separates from the paste.
Add sugar, salt, and tamarind juice. Simmer for about 10 minutes, stirring occasionally until the sambal thickens.

Assembly

Serve a generous scoop of coconut rice on a plate.
Add a portion of sambal on the side.
Arrange half of a hard-boiled egg, a handful of fried peanuts, fried anchovies, and cucumber slices around the rice.