Embark on a flavorful culinary journey through Malaysia with these 10 nasi lemak recipes, showcasing the diverse and delicious variations of this iconic national dish. From the classic nasi lemak kukus (steamed nasi lemak) to regional specialties and modern twists, discover the secrets to creating the perfect fragrant rice, spicy sambal, crispy fried chicken, and all the quintessential accompaniments that make nasi lemak a true Malaysian culinary treasure. Get ready to explore the rich flavors and textures of nasi lemak ayam, nasi lemak sambal sotong, and more, and experience the ultimate taste of Malaysia.
Fragrant Pandan Nasi Lemak
This recipe guides you through making delicious and aromatic Pandan Nasi Lemak, a Southeast Asian favorite. We’ll cover making the fragrant rice, the spicy sambal, crispy fried anchovies, and perfectly boiled eggs, along with fresh cucumber slices to complete the dish.
Ingredients
Pandan Rice
- 4 cups rice (basmati recommended)
- 4-5 pandan leaves
- 2 inches ginger
- 5-6 small shallots
- 2 small boxes coconut milk (400ml total)
- 2 tablespoons butter/plant-based margarine
- Star anise + cinnamon sticks
- 1-2 teaspoons salt
- 2 tablespoons cooking oil
- Optional: Green food coloring
Sambal
- 1 handful washed anchovies
- 4-5 cloves garlic
- 7-8 small shallots or 2 large ones
- 1/2 or 1 large onion
- 2 inches ginger
- 2-3 stalks lemongrass
- 3-4 tablespoons chili paste or dried chilies
- 1-2 tablespoons tamarind paste
- 1-2 tablespoons salt
- 1-2 tablespoons white sugar or palm sugar
- 1 piece belacan (shrimp paste) cube (grilled for 1 minute, optional)
Accompaniments
- 5 eggs
- 2 tablespoons vinegar
- 2 teaspoons salt
- 1-2 cucumbers
- 1 bowl anchovies
- 2-3 teaspoons cooking oil
- 1-2 tablespoons white vinegar
Instructions
Pandan Rice
Step 1: Prepare Aromatics. Blend pandan leaves with water, strain, and set aside. Blend shallots and ginger, and set aside.
Step 2: Sauté Aromatics. Heat a pan, add margarine, and sauté the blended shallots and ginger with star anise and cinnamon until fragrant.
Step 3: Infuse Coconut Milk. Add coconut milk and pandan water to the pan, and bring to a boil.
Step 4: Cook the Rice. Pour the mixture into a rice cooker with washed rice. Adjust water level as needed for your rice type. Add cooking oil and salt. If desired, add a few drops of green food coloring for a more vibrant green hue.
Step 5: Fluff and Finish. After the first cook cycle, open the rice cooker and stir to distribute the coconut milk evenly. Allow the rice to finish cooking until all the liquid is absorbed.
Sambal
Step 6: Fry Anchovies. Fry washed anchovies in hot oil until golden brown and crispy. Add a splash of vinegar for extra flavor. Set aside.
Step 7: Prepare Sambal Paste. Blend all sambal ingredients (except belacan, tamarind, salt, and sugar) until smooth.
Step 8: Cook the Sambal. Sauté the blended mixture in the anchovy oil until fragrant and golden. Add chili paste and a little water.
Step 9: Simmer and Season. Cook over medium heat until the oil separates. Add more water as needed, allowing the oil to separate again each time. Season with tamarind paste, salt, sugar, and grilled belacan (if using). Adjust to your preferred balance of sweet, salty, sour, and spicy. The sambal is ready when it thickens and the oil separates, creating a rich texture.
Accompaniments
Step 10: Boil Eggs. Boil water with vinegar and salt. Add eggs and boil for 10-12 minutes for perfectly cooked yolks.
Step 11: Prepare Cucumber. Thinly slice the cucumber.
Serving
Serve the fragrant pandan rice with the spicy sambal, crispy fried anchovies, boiled egg, and fresh cucumber slices.
Fragrant Coconut Rice with Spicy Sambal Chicken (Nasi Lemak)
This recipe guides you through making the classic Southeast Asian dish, Nasi Lemak. Nasi Lemak features fragrant coconut rice, spicy sambal, crispy fried chicken, and a variety of flavorful accompaniments. Follow these steps to create this delicious and satisfying meal.
Ingredients
Coconut Rice
- Rice
- ⅓ can coconut milk
- 100 ml water
- 2 pandan leaves (torn and tied)
- 1 tsp salt
- 3 slices ginger
- 1 small shallot (thinly sliced)
- ½ stalk lemon grass
Sambal
- 15 dried red chilies (cleaned, deseeded, soaked)
- 4 cloves garlic
- 6 large shallots
- 2 slices galangal
- 1 tsp belacan powder/shrimp paste
Garnishes & Accompaniments
- 20 fried anchovies
- 1 tsp salt
- 1 tbsp sugar
- 2 boiled eggs
- 1 cucumber (sliced)
- ½ sweet onion (thinly sliced)
- Peanuts
Fried Chicken
- Chicken pieces
- 2 tbsp belacan/shrimp paste
- 1 egg
- Potato starch
- 1 cup chicken stock
- 1 tsp sugar
Instructions
- Marinate the Chicken: Combine the chicken, shrimp paste, egg, chicken stock, and sugar. Marinate for at least 2 hours.
- Prepare the Rice: In a rice cooker, combine the rice, 1 ¾ cups of water, pandan leaves, salt, ginger, sliced shallot, and lemongrass. Start the cooking process.
- Infuse with Coconut Milk: Once the rice is cooked, open the rice cooker lid, gently stir, and add the coconut milk. Heat for approximately 5 minutes to allow the coconut milk to be absorbed.
- Make the Sambal: Blend the soaked chilies, garlic, shallots, galangal, and shrimp paste until a smooth paste forms.
- Cook the Sambal: Heat oil in a pot and add the sambal paste. Cook until fragrant.
- Add Sambal Flavorings: Stir in the sliced sweet onion, fried anchovies, salt, and sugar into the sambal. Important: Do not add fried shallots at this stage, as they can make the sambal bitter.
- Fry the Chicken: Coat the marinated chicken pieces in potato starch and deep fry until golden brown and crispy.
- Assemble the Nasi Lemak: Serve the fragrant coconut rice with the crispy fried chicken, sambal, boiled eggs, cucumber slices, peanuts, and fried anchovies.
Authentic Nasi Lemak Sambal
This recipe guides you through making delicious and authentic Nasi Lemak sambal, a flavorful condiment that elevates this popular Southeast Asian dish. This sambal is the heart of Nasi Lemak, providing a spicy, savory, and tangy kick. Follow these steps to create this essential component and assemble a complete Nasi Lemak meal.
Ingredients for the Sambal
- 50g dried anchovies
- 10 dried red chilies
- 5 medium-size red onions
- 3-5 fresh red chilies
- 2 stalks lemongrass
- 2 cloves garlic
- 1 tsp shrimp paste
- Vegetable oil
- 1 chicken bouillon cube
- 1 tbsp tamarind paste
- 1/2 tsp salt
- 1 tsp sugar
Instructions for the Sambal
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Rehydrate: Soak dried anchovies and dried chilies separately in boiling water for 20 minutes.
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Blend Aromatics: Roughly chop onions and fresh chilies. Blend until pasty.
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Add Chilies: Drain and deseed the rehydrated chilies. Add to the blender.
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Add Anchovies: Drain the rehydrated anchovies. Add to the blender.
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Add Lemongrass and Garlic: Roughly chop the soft part of the lemongrass and garlic. Add to the blender.
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Blend and Adjust: Add shrimp paste to the blender. Blend until smooth. Add oil if too dry.
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Caramelize the Paste: Heat oil in a pan. Add the blended paste. Ensure enough oil to prevent burning. Cook on low heat for 20 minutes, stirring occasionally.
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Season: Crumble the chicken bouillon cube and add it to the paste along with salt and sugar. Cook for 2 minutes, stirring constantly.
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Add Tamarind and Cool: Add tamarind paste. Stir well and remove from heat. Let it cool.
Assembling Your Nasi Lemak
While the sambal cools, prepare the other components of your Nasi Lemak.
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Fragrant Rice: Cook rice in coconut milk with pandan leaves for a fragrant aroma.
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Accompaniments: Prepare crispy fried anchovies, sliced fresh cucumber, toasted peanuts, and a fried egg.
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Serve: Once the rice is cooked, serve it with the sambal, fried anchovies, cucumber, peanuts, and fried egg. Enjoy!
Serving Suggestion: This sambal isn’t just for Nasi Lemak! It’s a fantastic accompaniment to any fried dish and makes a great dip for fresh vegetables like carrots, cucumber, and green mango.
Nasi Lemak with Braised Chicken
This recipe provides a flavorful and easy-to-follow method for preparing Nasi Lemak, featuring tender, braised chicken. The dish is infused with aromatic spices and a hint of sweetness and tanginess, creating a balanced and satisfying meal.
Ingredients
- Chicken: 1 kg bone-in chicken
- Onions: 4 large onions, thinly sliced
- Lemon Grass: 2 stalks
- Lime Leaves: 5 leaves
- Dried Chillies: 15 chilies (boiled and ground into a paste)
- Salt: To taste
- Tamarind Juice: 2 tablespoons
- Palm Sugar: 1 teaspoon
- Oil: For sautéing
Instructions
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Sauté the onions: Heat oil in a pot or large pan over medium heat. Add the sliced onions and sauté until they are brown and caramelized, creating a rich base for the sauce.
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Incorporate the aromatics: Add the prepared chili paste, lemon grass, and lime leaves to the caramelized onions. Stir well to combine and allow the spices to release their fragrance.
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Braise the chicken: Add the chicken pieces to the pot. Ensure the chicken is coated with the spice mixture. Cook until the chicken is thoroughly cooked through and tender.
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Season and simmer: Season the chicken with salt to taste. Add the tamarind juice and palm sugar. Stir gently and allow the sauce to simmer, thickening slightly and coating the chicken.
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Serve: Serve the braised chicken alongside fragrant coconut rice (nasi lemak), cucumber slices, fried peanuts, and sambal for a complete Nasi Lemak experience.
Nasi Lemak Cake: A Savory Layered Delight
This recipe guides you through creating a visually appealing and delicious Nasi Lemak Cake. Instead of the traditional serving style, this version presents the flavorful components of nasi lemak in a layered cake format, making it a unique and impressive dish.
Ingredients
This recipe is divided into three parts: cooking the fragrant coconut rice, preparing the spicy prawn and petai sambal, and assembling the cake.
For the Coconut Rice:
- 500 gm rice
- 150 ml + 50 ml coconut milk diluted in water
- 500 ml water
- 20 gm ginger
- 1 shallot, sliced
- 2 knots of pandan leaves (Pandanus amaryllifolius)
For the Prawn and Petai Sambal:
- 200 gm prawns, cleaned and deveined
- 200 gm petai (sticky bean)
- 50 gm dried chilies, soaked and ground into a smooth paste
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 200 gm onion, chopped
- Water, as needed
- Salt, as required
- Oil, as required
- 1 small lemon-sized tamarind pulp, soaked in water
- 2 tbsp sugar
For Garnishing:
- Fried peanuts, as needed
- 1 cucumber, sliced
- Fried anchovies, as required
- 3 eggs
Instructions
Making the Coconut Rice:
Combine the rice, ginger, shallot, diluted coconut milk, water, and pandan leaves in a rice cooker. Stir well and cook until done.
Making the Prawn and Petai Sambal:
Heat oil in a pan and sauté the ground dried chilies, onion, garlic, and ginger. Add water and stir-fry until the oil separates. Incorporate the prawns, tamarind water, and sugar. Continue to stir-fry over medium heat for about 10 minutes, or until the sambal thickens. Set aside.
Assembling the Nasi Lemak Cake:
Fry the eggs in three separate batches in a flat pan, spreading each egg thinly. Set aside.
In a 7-inch cake tin or tray, create layers by starting with a layer of rice, flattening it evenly. Spread a tablespoon of sambal over the rice, followed by a fried egg. Repeat these layers until all the rice and eggs are used. Top with a final layer of sambal.
Garnishing and Serving:
Garnish the cake with fried peanuts and anchovies. Carefully remove the cake from the tin. Arrange cucumber slices around the cake, securing them with toothpicks. Tie a butcher string or ribbon around the cake to hold its shape. For easy removal, use a cake tin with a removable side or clamp.
Madam Tan’s Authentic Malaysian Nasi Lemak
This recipe guides you through creating a delicious and authentic Malaysian Nasi Lemak, featuring fragrant coconut rice, rich chicken curry, spicy sambal squid with stink beans, and all the classic accompaniments.
Ingredients
Chicken Curry:
- 1/2 free-range chicken, cleaned and cut into pieces
- Boiled/steamed potatoes (to taste)
- Grated ginger (to remove chicken odor)
- Ground Spices:
- 3 medium shallots
- 4 cloves garlic
- 2 stalks lemongrass
- Spice Paste:
- Curry powder (to taste)
- Turmeric powder (to taste)
- Chili powder (to taste)
- Salt (to taste)
- Sugar (to taste)
- Coconut milk from 1/2 coconut
Sambal Squid with Stink Beans:
- 3 medium squid, cleaned, cut into pieces, and parboiled
- Stink beans (petai) (to taste)
- 1 package pre-made Nyonya sambal paste
- Sugar (to taste)
- Water (as needed)
Accompaniments:
- Boiled eggs
- Roasted peanuts
- Fried anchovies
- Cucumber
Nasi Lemak (Coconut Rice):
- Rice (brown rice or your preference) (to taste)
- Water (as needed)
- Coconut milk (to taste)
- Salt (to taste)
Instructions
1. Chicken Curry: Sauté the ground spices until fragrant. Add the spice paste and mix well. Add the chicken, potatoes, coconut milk, salt, and sugar. Cover and simmer until the sauce thickens. Remove from heat.
2. Sambal Squid with Stink Beans: Sauté the Nyonya sambal paste until fragrant. Add the parboiled squid, stink beans, sugar, and water. Mix well and remove from heat.
3. Boiled Eggs: Boil the eggs until cooked.
4. Fried Anchovies: Fry the anchovies until crispy.
5. Roasted Peanuts: Roast the peanuts until fragrant and slightly browned.
6. Nasi Lemak (Coconut Rice): Cook the rice with coconut milk, salt and pandan leaf (optional). Adjust water as needed for desired consistency.
Serving: Arrange the coconut rice on a plate. Serve alongside the chicken curry, sambal squid with stink beans, boiled egg, fried anchovies, roasted peanuts, and cucumber slices. Enjoy your authentic Malaysian Nasi Lemak!
Creamy Fusilli Nasi Lemak
This recipe offers a unique twist on the classic Nasi Lemak, replacing traditional rice with fusilli pasta. It’s a quick and easy dish, perfect for a weeknight meal.
Ingredients
- Fusilli pasta
- Rice
- Cooking oil
- Water
- Onion
- Garlic
- Red chili pepper
Instructions
- Prepare the ingredients. Finely chop the chili pepper, onion, and garlic.
- Combine the cooking oil, rice, fusilli pasta, chopped chili pepper, onion, and garlic in a rice cooker.
- Cook according to your rice cooker’s instructions until the rice and pasta are cooked through.
The Perfect Nasi Lemak: A Step-by-Step Guide
Nasi Lemak, a beloved Southeast Asian dish, features fragrant rice cooked in rich coconut milk. This recipe provides a detailed guide to creating the perfect Nasi Lemak, along with suggestions for classic and elevated side dishes.
Ingredients for the Nasi Lemak
- 800 ml Thai rice or long-stored rice
- 200 ml Coconut milk
- 1 heaping tablespoon Salt
- 2 Pandan leaves (optional)
Essential Side Dishes
These accompaniments are crucial for an authentic Nasi Lemak experience:
- Sambal (a must-have!)
- 1 Sunny-side up or boiled egg per serving
- Sambal Terur (eggplant sambal)
- Sliced cucumbers
- Vinegar-fried peanuts
- Deep-fried chirimen jako (dried anchovies) or small mackerel
Optional Side Dishes
Elevate your Nasi Lemak with these additions:
- Deep-fried tempeh
- Wiener sausages
- Fried chicken wings
- Fried squid rings
Instructions
Step 1: Preparing the Rice
Wash the rice thoroughly and place it in your rice cooker. Soaking is not necessary. If using fresh pandan leaves, wash and tie them in a knot. If using dried pandan leaves, add them directly to the rice.
Step 2: Cooking the Rice
Add salt to the rice, then pour in the coconut milk. If needed, add water to adjust the liquid level slightly below the 4-cup mark on your rice cooker. Mix well. Add the pandan leaves and start the cooking process.
Step 3: Fluffing the Rice
Once the rice is cooked, remove the pandan leaves and fluff the rice gently with a fork or rice paddle.
Step 4: Serving
Serve the fragrant coconut rice hot with your chosen side dishes. Be sure to mix in a generous spoonful of sambal for the quintessential Nasi Lemak flavor.
Fragrant Coconut Rice (Nasi Lemak)
This recipe provides a simple method for creating fragrant coconut rice, the foundation of the popular Southeast Asian dish, Nasi Lemak. With just a few ingredients and a rice cooker, you can easily achieve perfectly cooked, flavorful rice.
Ingredients
- 2 cups rice
- 1 cup water
- 1 cup coconut milk
- 2 pandan leaves (screwpine leaves)
- 1/2 tsp salt
Instructions
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Wash the rice grains thoroughly. Then, combine all ingredients – rice, water, coconut milk, pandan leaves, and salt – in your rice cooker.
Cook the rice according to your rice cooker’s instructions for white rice. Alternatively, if cooking on the stovetop, bring the mixture to a boil, then reduce heat to low, cover, and simmer until all the liquid is absorbed and the rice is cooked through.
Creamy Coconut Rice (Nasi Lemak)
This recipe provides a simple method for making delicious and fragrant coconut rice, also known as Nasi Lemak. This dish is a staple in Southeast Asian cuisine and is incredibly versatile.
Ingredients
- 500 grams white rice
- 2 1/2 cups water
- 1 cup coconut milk
- 1 tsp grated ginger
- 1 tsp sugar
- 1/3 tsp salt
- 5 strands pandan leaves
- 1 tbsp butter (Optional)
Instructions
- Rinse the white rice in a bowl under cold water until the water runs clear. Soak the rice for 10-15 minutes, then drain.
- Place the drained rice into a rice cooker. Add the water, coconut milk, grated ginger, sugar, salt, and pandan leaves.
- Allow the rice to cook for 3-5 minutes. Then, add the butter (if using) and stir gently to combine. Close the rice cooker lid and let it continue cooking automatically.
- The rice will typically cook for 15-20 minutes in a rice cooker. Once the cooker indicates that the rice is done, turn it off after 5 minutes to prevent the bottom from burning.
- Serve the fragrant coconut rice hot. It pairs well with spicy condiments (sambal is recommended).
- Enjoy this versatile rice dish for dinner or any occasion.
- Tip: Serve with sliced cucumbers to balance the heat of spicy accompaniments.
- Serving Suggestion: A good ratio for serving is 1 cup of rice to 1 tablespoon of condiment.
History of Nasi Lemak
Nasi Lemak, Malaysia’s beloved national dish, boasts a rich history intertwined with the country’s diverse cultural heritage. While pinpointing its exact origins is difficult, the dish likely emerged as a hearty breakfast for farmers and laborers, providing sustained energy for their demanding work.
The name itself, “Nasi Lemak,” literally translates to “rich rice” in Malay. This “richness” initially referred to the coconut milk used in cooking the rice, giving it its signature creamy texture and fragrant aroma. Over time, the dish evolved, incorporating various accompaniments to create the balanced and flavorful meal we know today.
Early versions of Nasi Lemak were likely simple, consisting of the coconut rice, ikan bilis (fried anchovies), roasted peanuts, cucumber, and sambal (chili paste). As the dish gained popularity, it spread throughout the Malay Peninsula, with each region adding its own unique twists and variations.
From its humble beginnings as a peasant food, Nasi Lemak has transformed into a culinary icon, enjoyed by all segments of Malaysian society. It is now readily available everywhere, from street food stalls to high-end restaurants, demonstrating its enduring appeal and cultural significance.
Nutritional Content and Benefits of Nasi Lemak
Nasi Lemak, while undeniably delicious, is often perceived as unhealthy due to its rich coconut milk and fried components. However, a closer look reveals a dish that offers a surprisingly balanced nutritional profile when consumed in moderation. The coconut milk provides healthy fats, while the rice offers carbohydrates for energy. The anchovies (ikan bilis) are a good source of calcium and protein. The inclusion of peanuts contributes healthy fats and protein, and the egg, often a hard-boiled egg, is a complete protein source. The cucumber provides essential vitamins and hydration, offering a refreshing counterpoint to the richness of the other ingredients.
The key to enjoying Nasi Lemak’s benefits lies in portion control and mindful ingredient choices. Opting for leaner protein options like grilled chicken or fish instead of fried versions can significantly reduce the fat content. Similarly, controlling the amount of sambal, a chili-based condiment, can help manage spice intake and overall calorie consumption. Choosing brown rice over white rice increases fiber content and offers additional health benefits.
While Nasi Lemak can be a part of a healthy diet, it’s important to remember that it’s traditionally a breakfast dish meant to provide sustained energy for the day. Consuming it regularly for other meals might require adjustments to portion sizes and ingredients to maintain a balanced diet. Enjoying Nasi Lemak as an occasional treat allows you to savor its unique flavors and reap its nutritional benefits without compromising your overall health goals.
Tips for Choosing Quality Rice
Choosing the right rice is crucial for perfect Nasi Lemak. The texture and aroma of the rice significantly contribute to the overall dish. Look for aged rice, as it has a lower moisture content which results in fluffier, individual grains when cooked. Freshly harvested rice tends to be stickier.
Pay attention to the fragrance of the rice. Good quality rice will have a subtle, pleasant aroma, sometimes described as slightly nutty or floral. Avoid rice with a musty or stale smell. This indicates poor storage or age.
Inspect the grains themselves. They should be uniform in size and shape, with minimal broken pieces. Look for rice that is pearly white or slightly translucent, depending on the variety. Avoid rice with discoloration or signs of insects.
While specific varieties are traditionally used for Nasi Lemak, like jasmine or basmati, experiment to find what you enjoy. Don’t be afraid to try different brands and grades of rice to discover your preference. Higher grades typically mean fewer broken grains and better milling.
Finally, consider buying rice from a reputable source. This ensures proper storage and handling, contributing to the quality and safety of the rice.