Go Back

Nasi Lemak

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Malay
Servings 8 package

Ingredients
  

Nasi Lemak Rice

  • 480 g Long grain white rice Washed and soaked for 30 minutes to 1 hour (keep soaking water)
  • 250 ml Coconut milk
  • 1 inch Ginger Julienne
  • 2 Pandanus leaves Shredded and knotted together
  • 1 small piece Cinnamon stick
  • 6 Black peppercorns
  • 1 Green cardamon
  • 2 Clove
  • Salt to taste

Sambal (Spice paste)

  • 15 Dried Red Chilies Cut and soak in hot water for at least 20 minutes
  • 190 g Shallots
  • ¼ inch Belachan (dried shrimp paste block) Lightly toasted
  • 2 inch Ginger
  • 5 Garlic

Sambal Cooking

  • 1 tsp Tamarind paste Soaked in 1/2 cup of water for at least 15 minutes, keep the juice
  • ¾ piece Palm sugar About 2 tbsp Dark brown sugar

Construction

  • 100 g Shelled peanuts Deep fried
  • 100 g Ikan bilis (small anchovies or white baits) Deep fried
  • 8 slice Cucumber
  • 2 Eggs Boiled, cut into quarters
  • 1 tbsp Sambal

Instructions
 

Nasi Lemak Rice

  • Drain water from soaked rice leaving a small amount of water, to cover the nail of your little finger from the top of the rice.
  • Put all ingredients in a pot or a rice cooker and cook over very slow fire with the lid closed.
  • When the ingredients start to boil, stir once in a while but keep the lid closed.
  • Take care not to burn the rice after all the liquid is absorbed.
  • Rice is cooked when all of the grains are fluffy.
  • If you use a rice cooker, the automatic 'off' switch may kick in before the rice is properly cooked. Wait a few minutes and turn it on again. You may also have to sprinkle a few spoons of water on the rice if it is still raw.

Sambal

  • Blend all spice paste ingredients with pestle and mortar or a blender. If you use the blender, try to use as little water as possible, and use the pulse function.
  • Fry the peanuts lightly in the vegetable oil. Set aside.
  • Use the same oil to fry the ikan bilis till crispy. Set aside.
  • Remove half of the oil and use the remaining to sauté the spice paste until fragrant, and the colour turns darker.
  • Strain the tamarind paste juice and pour into the spice paste. Add more tamarind juice if you like it sour.
  • Add palm sugar. The addition of palm sugar makes it less spicy.
  • Season with salt to taste.
  • Serve the nasi lemak along with the sambal, ikan bilis, sliced fresh cucumber and boiled eggs.
  • DONE

Notes

  • Wrapping the nasi lemak in banana leaves will make it stay fresh longer and give it a pleasant aroma. Wrap in individual packets enough for one person each.
  • Candlenuts if you use in the sambal will help thicken up the sauce and give it a nice nutty texture.
  • The sambal that we make for nasi lemak is very versatile. You can make it in bulkand it freezes well within a month. Use it as a sauce with any kind of seafood or meat. For an easy chili crab recipe, use a portion of the sambal to cook the crab pieces, pour in some coconut milk and break an egg or two. Yum!
Print Recipe