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Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)
January 9th, 2007Recipes, Malaysian Recipes, Recipes146 Comments
So, here I present you nasi lemak, a truly Rasa Malaysia dish.
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Recipe: Nasi Lemak
Ingredients:
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
Method:
- Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
- Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
- Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
- Slice the red onion into rings.
- Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat some oil in a pan and fry the spice paste until fragrant.
- Add in the onion rings.
- Add in the ikan bilis and stir well.
- Add tamarind juice, salt, and sugar.
- Simmer on low heat until the gravy thickens. Set aside.
- Clean the small fish, cut them into half and season with salt. Deep fry.
- Cut the cucumber into slices and then quartered into four small pieces.
- Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
- Serve with fried fish, cucumber slices, and hard-boiled eggs.
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Nasi Lemak was one of the first Malaysian things I learned to make. But I want to try this recipe now. It is a little different than the one I used and have been thinking about making it again for the last few weeks.
Thank you!
What type of rice do you use? Also, could it be cooked in a rice cooker?
You can use a rice cooker. Makes it super easy.
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How many people does this serve? Am thinking of making it for our student flat dinner party in Birmingham XD!
This serves about 3-4 people as a meal.
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What kind of chilli do you use?
Can I prepare the sambal ikan bilis in advance, say one day? If yes, how do I store it? Inside the fridge or at room temperature? Thank you
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Hi, I was wondering why my sambal is dark-ish in color instead of red. I used dried chilies as the recipe. I thought of substituting with fresh chilies to get the beautiful red color. The recipe didn’t say soak the chilies, but should I have? Thanks
Like you, I didn’t perfect my technique for Nasi Lemak until late in life – it is definitely not a breeze in the wind making this beguiling dish. I discovered from my last trip to Malaysia last year that adding some slices of galangal, Lengkuas, adds a subtle dimension to the dish, in addition to the Daun Pandan. I cook my rice in two stages to avoid gumminess in the final product; 3/4 cooked with water and the rest 1/4 with the salted coconut cream. I must say that it came out the best ever in all the years of cooking the dish. Thanks for sharing.
I was wondering if I can use tamarind paste instead of the juice
Will be in Irvine next week, can you help for me to buy a pandan plant home to S.C. ? Thanks.
Sorry I am in Penang now.
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for cooking the rice , how much water do you need to add ? thanks
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I love your
cookbook and I love your web page Thank you for sharing your wonderful gift of cooking with us!