Nasi Lemak
Fragrant coconut rice with spicy sambal and savory sides
Ingredients
Instructions
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Prepare the riceIn a rice cooker or pot, combine the washed rice, coconut milk, water, salt, and knotted pandan leaves. Cook until the rice is fluffy and fragrant, about 20-25 minutes. Remove pandan leaves before serving.
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Make the sambalBlend soaked dried chilies, onion, garlic, and belacan into a fine paste. Heat oil in a pan over medium heat and fry the paste until fragrant and the oil separates, about 10-15 minutes. Add tamarind juice and a pinch of salt and sugar to taste. Cook until the sambal thickens.
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Prepare the accompanimentsFry the dried anchovies until crispy and golden. Roast peanuts in a dry pan until fragrant. Slice cucumber into thin rounds. Cut hard-boiled eggs in half.
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Assemble the dishScoop the coconut rice onto the center of a plate. Arrange the fried anchovies, roasted peanuts, cucumber slices, and halved hard-boiled eggs around the rice. Serve with a generous spoonful of sambal on the side.
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Traditional serving (optional)For authentic presentation, place a scoop of rice on a piece of banana leaf or parchment paper. Add all accompaniments and fold into a neat parcel secured with a toothpick.
Nutritional Information
520
Calories
per serving
15
Protein
g per serving
65
Carbohydrates
g per serving
22
Total Fat
g per serving
12
Saturated Fat
g per serving
4
Fiber
g per serving
6
Sugar
g per serving
850
Sodium
mg per serving
15
Vitamin C
mg per serving
2.5
Iron
mg per serving
Nasi Lemak is Also Known As
Coconut Milk Rice, Malaysian Coconut Rice, Nasi Lemak Bungkus or Lemak Rice
