Nasi Lemak
Nasi Lemak
Ingredients
For the Nasi Lemak Rice
- 2 cups basmati rice
- 1 can coconut milk, (400ml)
- 2 cups water
- 2 pandan leaves, knotted
- 1 teaspoon salt
- 3 slices ginger
For the Sambal Ikan Bilis (Spicy Anchovy Sambal)
- 1 cup dried anchovies, (ikan bilis)
- 1/2 cup cooking oil
- 2 onions, large, sliced
- 5 cloves garlic, minced
- 1 inch ginger, sliced
- 10 dried chilies, soaked, deseeded, and blended into a paste
- 2 tablespoons tamarind paste, mixed with 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Accompaniments
- 2 hard-boiled eggs, sliced
- 1 cucumber, sliced
- 1/4 cup roasted peanuts
- 1/4 cup fried anchovies, extra for garnish
Instructions
- 1
Rinse 2 cups of basmati rice thoroughly until the water runs clear.
⏱️ 5 min
- 2
Transfer the rinsed rice to a rice cooker.
⏱️ 1 min
- 3
Pour in 1 can (400ml) of coconut milk.
⏱️ 1 min
- 4
Add 2 cups of water.
⏱️ 1 min
- 5
Add the 2 knotted pandan leaves.
⏱️ 1 min
- 6
Season with 1 teaspoon of salt.
⏱️ 1 min
- 7
Add 3 slices of ginger.
⏱️ 1 min
- 8
Stir all the ingredients gently to combine.
⏱️ 1 min
- 9
Cook the rice in the rice cooker according to its settings.
⏱️ 25 min
- 10
In a pan, fry 1 cup of dried anchovies until they are crispy. Remove and set aside.
⏱️ 5 min
- 11
In the same pan, add 1/2 cup of cooking oil.
⏱️ 1 min
- 12
Sauté 2 large sliced onions until they become fragrant and translucent.
⏱️ 5 min
- 13
Add 5 minced garlic cloves and 1 inch of sliced ginger to the pan. Continue to sauté until aromatic.
⏱️ 3 min
- 14
Stir in the blended paste made from 10 dried chilies. Cook this mixture until the oil separates from the sambal paste.
⏱️ 10 min
- 15
Pour in the tamarind paste (previously mixed with 1/4 cup water).
⏱️ 1 min
- 16
Add 1 tablespoon of sugar and 1 teaspoon of salt.
⏱️ 1 min
- 17
Simmer the sambal until it thickens to your desired consistency.
⏱️ 10 min
- 18
Return the fried anchovies to the pan and stir to combine them with the sambal.
⏱️ 2 min
- 19
Prepare 2 hard-boiled eggs by slicing them.
⏱️ 2 min
- 20
Slice 1 cucumber into rounds or desired shapes.
⏱️ 2 min
- 21
Measure out 1/4 cup of roasted peanuts.
⏱️ 1 min
- 22
Prepare an additional 1/4 cup of fried anchovies for garnishing.
⏱️ 1 min
- 23
Scoop a generous portion of the cooked Nasi Lemak rice onto a plate.
⏱️ 1 min
- 24
Spoon a desired amount of the Sambal Ikan Bilis next to the rice.
⏱️ 1 min
- 25
Arrange the sliced hard-boiled eggs and cucumber slices on the plate.
⏱️ 1 min
- 26
Sprinkle the roasted peanuts and the extra fried anchovies over the dish.
⏱️ 1 min
- 27
Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nasi Lemak
For the Nasi Lemak Rice
- 2 cups basmati rice
- 1 can coconut milk, (400ml)
- 2 cups water
- 2 pandan leaves, knotted
- 1 teaspoon salt
- 3 slices ginger
For the Sambal Ikan Bilis (Spicy Anchovy Sambal)
- 1 cup dried anchovies, (ikan bilis)
- 1/2 cup cooking oil
- 2 onions, large, sliced
- 5 cloves garlic, minced
- 1 inch ginger, sliced
- 10 dried chilies, soaked, deseeded, and blended into a paste
- 2 tablespoons tamarind paste, mixed with 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Accompaniments
- 2 hard-boiled eggs, sliced
- 1 cucumber, sliced
- 1/4 cup roasted peanuts
- 1/4 cup fried anchovies, extra for garnish
Instructions
- 1
Rinse 2 cups of basmati rice thoroughly until the water runs clear.
⏱️ 5 min - 2
Transfer the rinsed rice to a rice cooker.
⏱️ 1 min - 3
Pour in 1 can (400ml) of coconut milk.
⏱️ 1 min - 4
Add 2 cups of water.
⏱️ 1 min - 5
Add the 2 knotted pandan leaves.
⏱️ 1 min - 6
Season with 1 teaspoon of salt.
⏱️ 1 min - 7
Add 3 slices of ginger.
⏱️ 1 min - 8
Stir all the ingredients gently to combine.
⏱️ 1 min - 9
Cook the rice in the rice cooker according to its settings.
⏱️ 25 min - 10
In a pan, fry 1 cup of dried anchovies until they are crispy. Remove and set aside.
⏱️ 5 min - 11
In the same pan, add 1/2 cup of cooking oil.
⏱️ 1 min - 12
Sauté 2 large sliced onions until they become fragrant and translucent.
⏱️ 5 min - 13
Add 5 minced garlic cloves and 1 inch of sliced ginger to the pan. Continue to sauté until aromatic.
⏱️ 3 min - 14
Stir in the blended paste made from 10 dried chilies. Cook this mixture until the oil separates from the sambal paste.
⏱️ 10 min - 15
Pour in the tamarind paste (previously mixed with 1/4 cup water).
⏱️ 1 min - 16
Add 1 tablespoon of sugar and 1 teaspoon of salt.
⏱️ 1 min - 17
Simmer the sambal until it thickens to your desired consistency.
⏱️ 10 min - 18
Return the fried anchovies to the pan and stir to combine them with the sambal.
⏱️ 2 min - 19
Prepare 2 hard-boiled eggs by slicing them.
⏱️ 2 min - 20
Slice 1 cucumber into rounds or desired shapes.
⏱️ 2 min - 21
Measure out 1/4 cup of roasted peanuts.
⏱️ 1 min - 22
Prepare an additional 1/4 cup of fried anchovies for garnishing.
⏱️ 1 min - 23
Scoop a generous portion of the cooked Nasi Lemak rice onto a plate.
⏱️ 1 min - 24
Spoon a desired amount of the Sambal Ikan Bilis next to the rice.
⏱️ 1 min - 25
Arrange the sliced hard-boiled eggs and cucumber slices on the plate.
⏱️ 1 min - 26
Sprinkle the roasted peanuts and the extra fried anchovies over the dish.
⏱️ 1 min - 27
Serve immediately.
⏱️ 1 min