Nasi lemak
Discover this authentic Malaysian Nasi lemak recipe — a satisfying weeknight dish that's an impressive dish that showcases your cooking skills. Made with coconut milk, water, ginger paste and 15 more fresh ingredients, this recipe guides you through 5 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this malaysian classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
330
Calories/serving
Hard
Difficulty
Ingredients
- 2 cups Coconut Milk
- 2 cups Water
- 1 tsp Ginger Paste
- 1 Ginger
- 1 Bay Leaf
- 2 cups Rice
- 4 Eggs
- 1 Cucumber
- 1 cup Peanuts
- 4 oz Anchovy Fillet
- 2 tbs Vegetable Oil
- 1 Onion
- 3 cloves Garlic
- 3 Shallots
- 2 tsp Chilli Powder
- 4 oz Anchovy Fillet
- 3 tbs Sugar
- 1 cup Tamarind Paste
Instructions
5 steps · ~50 minutes total
Step 1
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
8 minutesDon't overcrowd the pan — cook in batches for a better sear.Step 4
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 5
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
2 minutesBe careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your malaysian meal with these perfect pairings:
About This Dish
Nasi lemak is a beloved dish from Malaysian cuisine, originating in Malaysia. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Malaysian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 18 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Nasi lemak is traditionally made with fragrant jasmine rice or pandan-infused rice, cooked in coconut milk for a rich flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
