Nasi Lemak Recipe | Malaysian Nasi Lemak Recipe


Nasi lemak recipe is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. Nasi Lemak is often served for breakfast.

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Nasi Lemak Recipe

This is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. Nasi Lemak is often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.

About Nasi Lemak Recipe

Nasi Lemak, is a platter which consists of coconut milk, pandan flavoured rice which is served along side with a spicy sambal which has chillies, garlic, onions. This nasi lemak is also served with an additional sides like cucumber, fried anchovies, boiled eggs and peanuts.

A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot. The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle. But you can use a blender to fasten the process.

You will love my Sambal Chicken & Sago Cake/ Kuih Sago

Also check out

  1. Roti jala
  2. Malaysian Mango Salad
  3. Nasi Lemak 
  4. Chicken Rendang

Video for Nasi Lemak Recipe

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How to Make Perfect Rice for Nasi Lemak

  1. Use fragrant jasmine rice if you can.
  2. Soak rice in water for 30 mins so it cooks faster.
  3. Cook the rice in thick coconut milk.
  4. Add pandan leaf for maximum flavour. Pandan leaf adds so much flavour to the rice.
  5. Add salt.

How to Make Perfect Sambal:

  1. Grind the sambal coarse so you get nice texture of the onions and chillies
  2. Always taste and adjust tamarind, jaggery.
  3. Add good amount of chillies for heat and colour.
  4. Cook the sambal till oil separates.
  5. Use generous amount of oil.
  6. You can add dried prawns or belachan taste for more umami flavour.
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Ingredients for Malaysian Sambal Sauce

  • 10 Shallots peeled
  • 8 Kashmiri Dry Red Chilli
  • 3 Birds Eye Chilli
  • 1 inch Ginger (peeled & chopped)
  • 6 cloves Garlic (peeled)
  • 2 tsp Chicken Stock Cube or Belacan
  • Salt to taste
  • 2 tbsp Jaggery
  • 1 lemon size Tamarind
  • 4 tbsp Peanut Oil
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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe

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Nasi Lemak | Nasi Lemak Recipe

Aarthi

Malaysian Nasi Lemak is easy to make and taste delicious. This popular breakfast is so yummy and is healthy as well.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Course Breakfast

Cuisine Malaysian

Servings 4 servings

Calories 316 kcal

Aarthi

Instructions 

  • Start by washing the rice in several changes of water. Now take it in a sauce pan. Add in coconut milk, water, salt and pandan leaf. Mix well.

  • Bring it to a boil. Cover and simmer for 10 mins till rice is cooked completely. Remove from heat and let it sit for 10 mins. Fluff up the rice Set aside covered so it stays warm.

  • Soak dry red chillies in warm water for 10 mins. Drain and reserve the water for grinding. Soak tamarind in warm water. Squeeze and strain the pulp. Set aside till needed.

  • Now make sambal. Grind all ingredients except tamarind, chicken stock cube, salt and jaggery to a coarse paste. I used my food processor.

  • Heat oil and add the coarsely ground masala. Cook till raw smell leaves. It will take around 2 to 3mins.

  • Now add in tamarind juice, salt, chicken stock cube and jaggery and mix well. Cook till oil separates. Set aside.

  • Just before serving, Now fry some anchovies and peanuts. Hard boil some eggs.

  • Serve sambal with rice, cucumber, peanuts, ayam goreng and boiled egg.

  • Serve hot.

Nutrition Facts

Nasi Lemak | Nasi Lemak Recipe

Amount Per Serving (1 servings)

Calories 316
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Sodium 310mg13%

Potassium 360mg10%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 11g12%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 7mg8%

Calcium 46mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Nasi Lemak Recipe with Step by Step Pictures

1)Take washed jasmine rice in a sauce pan. Add coconut milk.

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2)Add in water, I used the cup in which i measured coconut milk so it looks white.

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3)Add pandan leaf.

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4)Add salt.

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6)Bring it to a boil.

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7)Cover and simmer till rice is cooked completely.

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8)Now lets make sambal sauce. Take shallots in a blender.

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9)Add in garlic

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10)Add ginger

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11)Add in birds eye chilli

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12)Add soaked dry red chillies

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13)Add the chilli soaked water.

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14)Grind to a coarse mixture.

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15)Like this.

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16)Heat oil in a wok. Add the ground mixture.

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16)Saute for 3 to 4mins.

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17)Add in tamarind juice

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18)Add becan or chicken stock cube.

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19)Add jaggery

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20)Add salt.

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21)Mix well.

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22)Cook till oil separates.

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23)once the rice is cooked, set aside covered for 10 mins.

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24)Fluff up the rice.

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24)Serve with cucumber, peanuts, boiled eggs, sambal and malay fried chicken.

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Tips & Tricks

  • After the sambal is cooked, ladle as much of the hot sauce as you want onto your main dish or rice. The rest of the sambal should cool before storing in fridge or freezer.
  • The frozen sambal will keep for 2 to 3 months. It’s best to freeze it in smaller containers and take out what you need for each meal.
  • Most of the ingredients can be found at Asian markets or high-quality grocery stores with a robust international foods aisle.

Frequently Asked Questions

How long can we store Sambal?

You can make a huge batch and store in a glass jar for over a month in fridge.

What is Sambal?

Sambal is a spicy sauce made using red chillies, ginger, garlic, lemon grass, galangal, tamarind, palm sugar, onions and shallots. The paste is cooked in oil till the raw smell goes and the paste gets thick and oily.

Recipe Variations

  • Instead of shallots, you can use small red onions.
  • In place of the dried chilies, add chilli powder.
  • If fresh turmeric is unavailable, use turmeric powder.
  • If galangal is difficult to find you can use a 1-inch piece of fresh ginger.
  • Instead of tamarind paste, use tamarind juice instead.

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