Considered the national dish of Malaysia, nasi lemak is traditionally a filling breakfast that combines coconut rice with spicy sambal and assorted side dishes.
Asian
Nasi Lemak
Traditional Malaysian Nasi Lemak - Coconut Rice with Sambal, Authentic Step by Step Recipe.
- Malaysia
- Breakfast
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 16 g
- Carbohydrates 68 g
- Fat 22 g
Story behind the dish
Preparation
Nasi Lemak is a Malaysian preparation with medium difficulty. Reserve about 55 minutes in total (25 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of jasmine rice.
- Have ready: 300 ml of coconut milk.
- Have ready: 2 pandan leaves.
- Have ready: 4 boiled eggs.
- Have ready: 100 g fried anchovies (ikan bilis).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook rice with coconut milk
Cook the rice with coconut milk, pandan leaf and salt instead of just water, until aromatic and loose. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Fry the anchovies until crispy
Fry the anchovies until crispy, and toast the peanuts. Don't overcrowd the pan: the oil should be hot but not smoking. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Crush shallot
Grind shallot, chili and belacan until you get a paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the pasta in oil until it releases aroma
Sauté the paste in oil until it releases aroma, add diluted tamarind and a little sugar, cook until thick (sambal). Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Cook the eggs until they are hard
Cook the eggs until hard-boiled, peel and cut in half. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the coconut rice with the sambal
Serve the coconut rice with the sambal, fried anchovies, peanuts, egg and cucumber sliced around it. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cooking rice in coconut milk (not just water) is what defines 'nasi lemak' (fatty rice).
- The sambal should be thick, dark and with a sweet-spicy-acid balance.
Variations
- Nasi lemak con pollo frito (ayam goreng).
- Version with sardines instead of anchovies.
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