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Nasi lemak – Malaysian coconut milk rice, served with crispy anchovies, sambal, hard-boiled eggs, roasted peanuts, and cucumber. This is the best and most authentic nasi lemak recipe!
Nasi Lemak is the de facto national dish of Malaysia. Literally means fat rice, It’s one of the most popular dishes, consumed and loved by all Malaysians regardless of their ethnicities, race, or origins. It’s such an iconic dish that even the Central Intelligence Agency (CIA) of the United States recently took note of it, as reported by The Star newspaper in Malaysia.
A good nasi lemak recipe is not to be taken lightly; it should have amazing quality, texture, flavors, and the right ingredients. The main ingredient is sambal. Sambal is the soul of the dish; it brings together all the various components and complete the dish.
Traditionally, nasi lemak is wrapped with banana leaf and shaped into a triangular cone, called “bungkus” in Malay language. At home, you may serve it on a sheet of cut banana leaf. Make sure the rice is placed atop the banana leaf. The warmth of the steamed rice allows the banana leaf to impart its earthy aroma to the rice, making the nasi lemak even more scrumptious and inviting.
What Goes Into This Recipe
Nasi lemak typically includes fragrant coconut rice, served with a variety of accompaniments. Here’s a basic list of what goes into the recipe.
- Coconut Rice: Rice cooked with coconut milk, water, and pandan leaves, resulting in the sweet aroma of the nasi (rice).
- Sambal. Spice paste made from dried red chilies, shallots, garlic, and belacan (Malaysian prawn paste). Sambal is usually stir-fried with oil, along with onions and tamarind juice added for tanginess. Salt and sugar are used to balance the flavors.
- Dried anchovies or ikan bilis. Small dried anchovies fried until crispy, adding a salty crunch to the dish. In my recipe, I made sambal anchovies.
- Peanuts: Roasted peanuts, providing a nutty flavor and crunchy texture to the overall dish.
- Hard-boiled eggs.
- Cucumber: Sliced cucumber for a refreshing contrast to the spiciness of the sambal.
- Fish: Small fish such as mackerel or sardines are fried and served as an accompaniment to nasi lemak.
For full information on all ingredients, remember to check out the recipe card at the bottom of this post.
Secret Ingredients Of Nasi Lemak
Pandan leaves or screwpine leaves is the secret ingredient. The leaves are highly fragrant with floral smell. They are used in many Malaysian recipes. Another ingredient is coconut milk, which is used to make the coconut rice.
This dish will not be authentic without the pandan leaves and coconut milk. In fact, you can’t serve it with plain steamed rice.
How To Make Nasi Lemak
Step 1: Coconut Rice. Rinse the rice with running tap water, repeating the process a few times until the water turns clear. Drain the water completely. Add 1 ½ cups of water to the washed rice, followed by the coconut milk and a pinch of salt. Add the pandan leaves into the rice and cook your rice. Discard the pandan leaves after rice is cooked.
Step 2: Spice Paste. Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle. Alternatively, you can grind them with a food processor.
Step 3: Tamarind Water. Soak the tamarind pulp in water for 15 minutes. Constantly squeeze the tamarind to extract its flavor into the water. Drain the pulp and save the tamarind juice.
Step 4: Fried Anchovies. Rinse the dried anchovies with tap water a few times and let them drain. Heat 2 cups of oil in a pan, fry the anchovies until they’ve become light brown and crispy. Remove from oil with a strainer and drain on a paper towel-lined plate. You can serve them as is, or add them into sambal to make sambal anchovies.
Step 5: Sambal Ikan Bilis (Sambal Anchovies). On medium to low heat, heat 2 tablespoons of frying oil in a pan. Stir-fry the spice paste until fragrant, turning reddish in color. Add the onion rings and fried anchovies, stirring well. Pour in the tamarind juice, salt, and sugar. Simmer on low heat until the sauce thickens. Set it aside.
Step 6: Fried Fish. Clean the small fish and season them with salt. Deep fry with the remaining frying oil.
Step 7: Assembling Nasi Lemak. To serve, scope out a small bowl of rice and place onto the center of a plate lined with banana leaf (optional). Arrange the fried fish, 2 tablespoons of sambal, roasted peanuts, cucumber and hard boiled egg around the rice. You may add some You may also add the sambal on top of the rice. Serve immediately.
Frequently Asked Questions
Yes, absolutely. The coconut rice is made of rice, coconut milk and water. For the side dishes and accompaniments, you can serve it with vegetarian version of sambal (without belacan), hard-boiled eggs, vegetable acar and tempeh!
Nasi Lemak is a Malaysian dish. It’s the de-facto national dish of Malaysia. The dish can be found in Singapore, but with different side dishes such as fried ham and sausages, which are certainly not the authentic version of the dish.
A serving of nasi lemak is only 338 calories. Fat rice is not that fat after all.
Side Dishes
There are a variety of side dishes or extras that pair well with nasi lemak: beef rendang, chicken rendang or Malaysian chicken curry, making it a substantial meal.
Assemble your favorite sides on top or around the coconut milk rice; the pipping hot steamed coconut milk rice should be served in on top of a sheet of cut banana leaf. If you want an extra spicy kick, add sambal belacan as a condiment. Enjoy!
What To Serve With Nasi Lemak
Serve them with the following Malaysian dishes for the best and most authentic nasi lemak. These recipes are personally developed by me; they are my favorites!
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Nasi Lemak Recipe
Ingredients
Coconut Milk Steamed Rice
- 2 cups rice
- 1 ½ cups water, cut down to 1 1⁄4 cups if using ¾ cup coconut milk
- ½ cup coconut milk , use ¾ cup for creamier rice
- 1 teaspoon salt
- 3 pandan leaves, tie them into a knot
Spice Paste
- 4 shallots, peeled
- 1 clove garlic, peeled
- 8 medium length dried red chilies, seeded
- 1 teaspoon belacan, prawn paste
Tamarind Water
- 1 cup water
- tamarind pulp, size of a small ping pong ball
- salt, to taste
- 2 tablespoons sugar, or more to taste
Fried Anchovies
- 1 cup ikan bilis, dried anchovies, peeled
- 2 cups oil, for frying
- 1 red onion, peeled, sliced into rings
Other ingredients
- 3 small fish , sardines or mackerel, cut into halves
- 2 hard boiled eggs, cut into halves
- 1 cup roasted peanuts
- 1 small cucumber, cut into slices and then quartered
Instructions
- Coconut Rice. Rinse the rice with running tap water, repeating the process a few times until the water turns clear. Drain the water completely. Add 1 ½ cups of water to the washed rice, followed by the coconut milk and a pinch of salt. Add the pandan leaves into the rice and cook your rice. Discard the pandan leaves after rice is cooked.
- Spice Paste. Pound the shallots, garlic, dried chilies, and prawn paste with a mortar and pestle. Alternatively, you can grind them with a food processor.
- Tamarind Water. Soak the tamarind pulp in water for 15 minutes. Constantly squeeze the tamarind to extract its flavor into the water. Drain the pulp and save the tamarind juice.
- Fried Anchovies. Rinse the dried anchovies with tap water a few times and let them drain. Heat 2 cups of oil in a pan, fry the anchovies until they've become light brown and crispy. Remove from oil with a strainer and drain on a paper towel-lined plate. You can serve them as is, or add them into sambal to make sambal anchovies.
- Sambal Ikan Bilis (Sambal Anchovies). On medium to low heat, heat 2 tablespoons of frying oil in a pan. Stir-fry the spice paste until fragrant, turning reddish in color. Add the onion rings and fried anchovies, stirring well. Pour in the tamarind juice, salt, and sugar. Simmer on low heat until the sauce thickens. Set it aside.
- Fried Fish. Clean the small fish and season them with salt. Deep fry with the remaining frying oil.
- Assembling Nasi Lemak. To serve, scope out a small bowl of rice and place onto the center of a plate. Arrange the fried fish, hard boiled egg, roasted peanuts, and cucumber around the rice. Add 2 spoons of the sambal on top of the rice. Serve immediately.
Notes
- I used a rice cooker to make the coconut milk steamed rice. Caution: Note that some high-tech rice cookers do not allow oily contents in the rice bowl, and the rice cooker might break if coconut milk is added to the rice.
- You can increase the coconut milk in the steamed rice to 3/4 cup. If so, reduce the water to 1 1/4 cup. The total water you need to cook the rice is 2 cups.
- In Malaysia, you can find roasted peanuts with skin at supermarkets. If you are outside of Malaysia, you may use salted roasted peanuts, such as Planters brand salted peanuts.
- You may serve your nasi lemak with the fried anchovies and sambal separately. In this case, just cook the sambal with the onion rings.
- Traditionally, nasi lemak is wrapped with banana leaf and shaped into a triangular cone. At home, you may serve it on a sheet of cut banana leaf. Make sure the rice is placed atop the banana leaf. The warmth of the steamed rice allows the banana leaf to impart its earthy aroma to the rice, making the nasi lemak even more scrumptious. If you are outside of Malaysia, you can find frozen banana leaves in Asian stores, in the frozen food section.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe, it was really tasty and we paired it with some fried chicken wings! My sambal turned out to have a bitter aftertaste – do you know what could have caused that?
Hi Robbie. Thank you for your kind comment and I’m very glad you liked the recipe. In regards to the bitter aftertaste in the sambal, it could have been cooked at too high a temperature and may have been slightly burnt. It’s best to cook the sambal at low to low-medium heat all the way.
I had this dish for the first time at a Malaysian restaurant 30 years ago, and loved it. The assembly of this dish looks complicated, as we do not have banana leaves in Victoria Australia (too cold), and the only mackerel we an get is in a can. (As an avid angler, I have never seen mackerel in Victorian waters). I would kill for a feed of Nasi Lemek. I think I am going to have to look around Asian grocery stores (the closest is roughly 120 kms from where I live), but to cook up something like this, would be fantastic. Many thanks Bee!
what do i use for spice paste?
The Sambal.
The sambal in this nasi lemak recipe is exactly how I like it (I just don’t add any extra salt, because the ikan bilis is already pretty salty).
I like to make this with rendang instead of the fish, also an Incredible recipe on this site.
Thanks Drew.
I love Nasi Lemak:))
?
What do you do to the peanuts?
Just roasted peanuts.
Thank you so much for this recipe. I made it because my children (who are 1/2 Malaysian and 1/2 Canadian) were craving it. They all agree it tasted just like they remembered when we were in Malaysia
Awesome!??
For the cups of rice, is it rice cup or measuring cup? Thanks!
Rice cup.
Thank you!
Hi is there a substitute for tamarind juice?
Not really.
we usually use the fish stock from our asam fish. take ikan aya (local tuna) and boil it with galangal, asam keping (use asam gelugur, don’t use asam kandis although they look similar), and alot of salt. don’t put in much water because we want the fish to be very sour and salty that it hardens the fish meat. after finish boiling it, keep overnight.
next morning only cook the sambal (blended big onion, shallots, small chilies, dried chilies, and old belacan). use alot of oil or it won’t taste nice. then add in palm sugar and sugar. lastly when it’s dried up, put in the fish and its stock. cook for a while until the sambal thickens then it’s ready. this is my own recipe and it taste better than most of the nasi lemaks out there.
Thanks.
I have made sambal with tomato concentrate, i think that could work.
Lemon juice – watered down slightly
Followed it to a T, was awesome. Thank you for sharing