Malaysian Nasi Lemak Recipe
A fragrant coconut rice dish served with sambal, anchovies, peanuts, boiled egg, and cucumber.
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Main Ingredients
- 2 cups Rice rinsed
- 1 cup Coconut Milk
- 1 cup Water
- 1 teaspoon Salt
- 2 pcs Pandan Leaves tied in a knot
Sambal
- 2 tablespoon Oil
- 1 cup Onion chopped
- 1 cup Dried Chilies soaked and blended
- 1 teaspoon Salt
- 2 tablespoon Sugar
- 1 tamarind Tamarind Juice from 1 tablespoon tamarind paste
Accompaniments
- 4 pcs Boiled Eggs halved
- 1 cup Fried Anchovies
- 1 cup Roasted Peanuts
- 1 pcs Cucumber sliced
1. Rinse the rice and place it in a rice cooker. Add coconut milk, water, salt, and pandan leaves. Cook until done.
2. For the sambal, heat oil in a pan. Sauté onions until translucent. Add blended chilies and cook until oil separates. Add salt, sugar, and tamarind juice. Simmer for 10 minutes.
3. Serve the coconut rice with sambal, boiled eggs, fried anchovies, roasted peanuts, and cucumber slices.
Calories: 450kcal | Carbohydrates: 60g | Protein: 10g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg