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Nasi Lemak

Name: Nasi Lemak
Total time: 40 min
Yield: Serves 2
Cuisine: Malaysia
Ingredients: 2 cups Rice; 200ml Coconut milk; 1 Pandan Leaves (or a little vanilla); 1/2 tsp Salt; 30g Dried Anchovies; 30g Peanuts; 2 Hard-boiled eggs; 1/2 Cucumber; 3 tbsp Sambal

Rice

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Coconut rice with sweet-spicy sambal and crispy anchovies — Malaysia's national dish.

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📖 The Story Behind This Dish

Nasi lemak means 'rich rice,' and the star is fragrant rice cooked with coconut milk and pandan leaves. It's usually eaten for breakfast at stalls and coffee shops, often sold wrapped in banana leaf or paper. It comes with boiled egg, cucumber, fried ikan bilis (anchovies), peanuts, and spicy sambal, and the Malaysian way is to mix everything together as you eat.

🌆 Where it's eaten: Before work, people grab a paper-wrapped nasi lemak from a stall and eat it standing up — a classic Malaysian morning.

🥕 Ingredients (serves 2)

Rice 2 cups
Coconut milk 200ml
Pandan Leaves (or a little vanilla) 1
Salt 1/2 tsp
Dried Anchovies 30g
Peanuts 30g
Hard-boiled eggs 2
Cucumber 1/2
Sambal 3 tbsp

👩‍🍳 Instructions

Rinse the rice and cook as usual with coconut milk, water, pandan leaves, and salt.
Fry the anchovies and peanuts separately in oil until crisp.
For the sambal, fry onion, garlic, and chili paste in oil and season with a little sugar and salt.
Slice the cucumber and halve the boiled eggs.
Plate the rice and arrange the sambal, anchovies, peanuts, cucumber, and egg around it.

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