Nasi lemak

Name: Nasi lemak
Total time: 40 min
Yield: 3
Cuisine: Malaysian
Ingredients: 240 g Jasmine rice, dry; 200 g Coconut milk, full-fat; 250 g Water; 8 g Fresh pandan leaves; 2 g Salt; 150 g Egg, without shell; 45 g Dried anchovies; 45 g Roasted peanuts; 180 g Cucumber; 75 g Sambal paste with shrimp; 15 g Rapeseed oil

Coconut rice with sambal, anchovies, peanuts, cucumber and egg.

Estimated total time: 40 minutes3 portionsAbout 690 kcal per portion

Coconut rice with sambal, egg, peanuts and anchovies on a banana leaf — Photo: OreosDippedwithMilk · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Coconut rice with sambal, boiled egg, peanuts and anchovies; side choices vary.

Ingredients for 3 portions

240 g Jasmine rice, dry
200 g Coconut milk, full-fat
250 g Water
8 g Fresh pandan leaves
2 g Salt
150 g Egg, without shell
45 g Dried anchovies
45 g Roasted peanuts
180 g Cucumber
75 g Sambal paste with shrimp
15 g Rapeseed oil

Method

Rinse rice and place in a saucepan with coconut milk, measured water, knotted pandan and salt. Bring to a simmer, cover and cook on low heat for 15–18 minutes, then rest covered for 10 minutes.
Boil eggs for 9–10 minutes, cool, peel and halve. Slice cucumber.
Heat oil in a small pan and fry dried anchovies for 3–4 minutes until crisp; remove. Warm peanuts in the pan briefly and warm sambal separately.
Remove pandan and fluff rice. Serve with eggs, cucumber, anchovies, peanuts and sambal.

Rice water needs vary by brand; follow the rice packet if different. Sambal here contains shrimp. Chicken curry sometimes served alongside is excluded.

Nasi lemak

Allergens and ingredient checks

Listed allergens: crustaceans, eggs, fish, peanuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Rasa Malaysia — Nasi Lemak

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