Comments on: Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)

By: Rasa Malaysia

Rasa Malaysia — Sat, 11 Feb 2012 01:42:09 +0000

No it will turn dark

By: Sha

Sha — Fri, 10 Feb 2012 10:28:29 +0000

Oh yea, just a question, how could I get my sambal to look dark in colour as in the photo here, do I need to add the commercial chilly paste or colouring or something ? Thanx…

By: Sha

Sha — Fri, 10 Feb 2012 10:24:32 +0000

Hi there,
Thanx so much for the great recipe.
This is the first time I’m trying it out based on ur suggestions.
It turned out superb. I’m indeed very happy.
Just a few comments to share with the rest, I used betas jati the ordinary rice, used the same amount of liquid for cooking but half was water and half was coconut milk. The rice turned out very fluffy and soft. I also added a few slices of onion and ginger and it worked like magic. The rice smelt so good.

I had also blend my chilly in the grinder separately and then mixed all the other ingredients and ground them together in the mortar and pestel. It was my husband’s idea, I guess he was too hungry by then. But hey, guess what, it turned out just fine.
I think I’ve made him very happy and we just finished eating our second plate. The only problem I have now is that I have more work at home as he is never gonna have nasi lemak other than mine :-) .

Thank you so much. You’ve made both of us happy.

By: J&S

J&S — Tue, 07 Feb 2012 20:22:05 +0000

Bee, thank you so much for making these recipes available to the community! My boyfriend is from Malaysia and he often tells me how much he misses the food. Awhile ago I asked him what his favorite dish was and of course, without hesitance he replied, “Nasi Lemak”. I’m sure you can guess what I ended up doing next. ;)

He is away on a business trip and won’t be back til the weekend. I am going to attempt this dish and surprise him! Please wish me luck as I am not that gifted in cooking :P

By: nicole

nicole — Fri, 13 Jan 2012 00:08:40 +0000

It’s best to use long rice as it absorbs liquid well. I’ve tried jasmine & basmati and they turned out a bit mushy!

By: John Wong

John Wong — Sat, 05 Nov 2011 02:25:43 +0000

Recipe with photos to follow through

By: Malaysia – a Multicultural Country « Around the World by a Click

Malaysia – a Multicultural Country « Around the World by a Click — Thu, 20 Oct 2011 02:43:38 +0000

[...] me was their cuisine. I still remember until now the taste of some dishes that I tried in Malaysia. Nasi Lemak is one of the dishes that I will never forget. This dish is not too fancy, just only has coconut [...]

By: Clarissa

Clarissa — Wed, 14 Sep 2011 21:56:00 +0000

I had forgotten about this dish, thanks so much for sharing it! Once I make it to the grocery store, I am going to try to make it!

By: fae

fae — Thu, 01 Sep 2011 05:08:39 +0000

your nasi lemak will taste weird if you replace the pandan leaf with lemongrass..they have different smell

By: chinchyechia

chinchyechia — Thu, 21 Jul 2011 02:44:33 +0000

chinchyechia
Your comment is awaiting moderation.
July 20, 2011 at 7:43 PM

(Hani of Espana… pandanas also comes in essence form lah…. passable fragrance
/flavour but not as nice as the real McCoy!… ditto tamarind extract possibly….)