Description
A family-friendly version of classic Malaysian Nasi Lemak featuring fragrant coconut rice with savory sambal and traditional garnishes. This comforting dish brings together aromatic rice with balanced flavors of chili, tamarind, and coconut.
Ingredients
2 cups jasmine rice
13.5 oz can coconut milk
1 cup water
1 stalk lemongrass, bruised
1 inch ginger, sliced
1/2 tsp salt
1 large shallot, chopped
2 cloves garlic
3–4 dried red chilies, soaked
1 tbsp tamarind paste
1 tsp shrimp paste (optional)
2 tbsp oil
4–6 anchovies, fried
4 hard-boiled eggs, halved
1 cucumber, sliced
1/2 cup roasted peanuts
Instructions
- Rinse rice until water runs clear, then combine with coconut milk, water, lemongrass, ginger, and salt in rice cooker or pot. Cook until fluffy
- Blend shallot, garlic, and soaked chilies into a paste. Heat oil in pan and fry paste with tamarind and shrimp paste until fragrant and dark red
- Fry anchovies and peanuts together for extra crunch (optional)
- Assemble plates with coconut rice, sambal sauce, hard-boiled eggs, cucumber slices, and fried anchovies with peanuts
Notes
For vegetarian version, omit anchovies and shrimp paste, use soy sauce instead.
Adjust chili heat in sambal to taste.
Components can be stored separately for 3-7 days and assembled fresh when ready to eat.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 190mg
Keywords: nasi lemak, coconut rice, Malaysian, dinner