Nasi Lemak Malaysia Recipe

Ingredients:

2 cups jasmine rice

1 3/4 cups water

1 cup coconut milk

1 teaspoon salt

2 pandan leaves (optional)

2 lemongrass stalks, bruised (optional)

 

For the sambal:

10 dried chilies, soaked in hot water until softened

5 shallots, peeled

3 cloves garlic, peeled

2 tablespoons oil

2 tablespoons tamarind paste

2 tablespoons sugar

Salt, to taste

 

For the accompaniments:

Fried anchovies

Sliced cucumber

Sliced hard-boiled egg

Roasted peanuts

Sambal

 

Instructions:

Rinse the rice in a fine-mesh strainer until the water runs clear. Combine the rice, water, coconut milk, salt, pandan leaves, and lemongrass in a pot or rice cooker and stir to combine. Cook the rice according to the manufacturer's instructions until it is fully cooked and fluffy.

While the rice is cooking, prepare the sambal. Drain the soaked chilies and blend them with the shallots and garlic in a food processor until a paste forms.

Heat the oil in a pan over medium heat. Add the chili paste and stir-fry for a few minutes until fragrant. Add the tamarind paste, sugar, and salt, and continue to stir-fry for another 5-10 minutes until the sambal has thickened.

Serve the nasi lemak with the accompaniments on the side. Top the rice with the sambal and enjoy!

 

I hope you find this recipe helpful and enjoy making and eating nasi lemak!

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