Nasi lemak is a much-loved Malaysian dish of coconut-scented rice served with sambal, crunchy ikan bilis (dried anchovies), peanuts, cucumber, and egg. Families and regions vary the sambal and accompaniments, but this version brings the familiar contrasts of fragrant, rich rice, sweet-hot chile sauce, and crisp, salty toppings to a home kitchen.
Ingredients
- 12 dried red chiles (about 20 g), stems removed
- 2 cups (370 g) jasmine or other long-grain rice
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water, plus more for soaking and boiling
- 2 pandan leaves (about 10 g), tied in a knot; see the substitution in Tips
- 1-inch piece fresh ginger (15 g), peeled and thinly sliced
- 1 1/2 teaspoons fine salt (about 9 g), divided
- 1 cup peeled shallots (about 150 g), roughly chopped
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon (5 g) toasted belacan (Malaysian fermented shrimp paste)
- 1/3 cup (80 ml) neutral cooking oil, such as vegetable or canola oil
- 1/4 cup (60 ml) water, for blending the sambal
- 1 tablespoon (15 g) tamarind paste
- 2 tablespoons (25 g) sugar
- 1 cup dried anchovies (about 60 g), rinsed, drained, and divided
- 1/2 cup raw, skin-on peanuts (about 70 g)
- 4 large eggs (about 200 g)
- 1 medium cucumber (about 300 g), sliced into rounds
Instructions
- Soak the chiles. Put the dried chiles in a heatproof bowl and cover them with boiling water. Leave them to soften for 15 minutes. Drain, reserving a tablespoon of the soaking water in case the sambal needs thinning. If the chiles are especially hot, remove some seeds after soaking; wear gloves if you are sensitive to chile oils.
- Prepare the rice and other ingredients. While the chiles soak, rinse the rice in a sieve under cool water, stirring gently, until the runoff is less cloudy; drain well. Chop the shallots and prepare the ginger, garlic, cucumber, and remaining ingredients. Rinsing the rice removes some loose surface starch, helping the cooked grains stay distinct rather than gluey.
- Cook the coconut rice. Put the drained rice in a saucepan with the coconut milk, 1 cup (240 ml) water, pandan leaves, ginger, and 1/2 teaspoon salt. Bring just to a gentle boil over medium heat, stirring once so the rice does not catch on the base. Cover tightly, reduce the heat to low, and cook for about 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let it stand, covered, for 10 minutes. Remove the pandan and ginger, then fluff the rice gently with a fork. If using a rice cooker, use the same ingredients and follow its white-rice cycle; check the liquid level against the cooker’s guidance.
- Boil the eggs. While the rice cooks, place the eggs in a small saucepan and cover with cool water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat to a gentle boil and cook for 10–12 minutes, until the yolks and whites are firm. Drain and cool the eggs under cold running water before peeling and halving them. The firm yolk and white are the recommended doneness for whole boiled eggs.
- Blend the sambal base. Put the softened chiles, shallots, garlic, belacan, and 1/4 cup (60 ml) water in a blender or small food processor. Blend to a fairly smooth paste, scraping down the sides as needed. A little texture is fine. If the blades need help, add a teaspoon of water at a time rather than pouring in a large amount, which can make the sambal take longer to fry.
- Fry the peanuts and anchovies. Heat 2 tablespoons of the measured oil in a skillet over medium-low heat. Add the peanuts and cook, stirring often, for about 5–7 minutes, until lightly golden and fragrant. Transfer them to a plate. In the same skillet, fry about two-thirds of the drained anchovies for 2–3 minutes, stirring, until crisp. Transfer to a separate plate. Keep the remaining anchovies for the sambal.
- Cook the sambal. Add the remaining oil to the skillet. Carefully add the chile paste; it may spit at first. Cook over medium-low heat for 12–15 minutes, stirring regularly, until the paste darkens slightly and the oil begins to separate at the edges. Add the tamarind paste, sugar, remaining 1 teaspoon salt, and the reserved anchovies. Stir and cook for another 5–7 minutes, until the anchovies soften and the sambal is glossy. Taste and adjust with a little more sugar for sweetness or tamarind for tang. If it becomes too thick, stir in a spoonful of the reserved chile-soaking water.
- Serve. Spoon the coconut rice onto plates or into shallow bowls. Add a generous spoonful of sambal, then arrange the cucumber, egg halves, fried anchovies, and peanuts alongside. Serve the remaining sambal at the table so everyone can choose their own level of heat.
Tips
- Choose the chile heat thoughtfully. Dried red chiles vary in size and strength. For a milder sambal, use fewer chiles or remove the seeds; for more heat, blend in a fresh red chile. If you use large, very hot dried chiles, start with eight and add more after tasting.
- Look for belacan and pandan at an Asian grocery. Belacan gives the sambal its savory fermented depth. If you cannot find it, use 1 teaspoon (5 g) Thai shrimp paste; the flavor will be similar but may be saltier. Pandan perfumes the rice with a distinctive grassy, sweet aroma. If unavailable, omit it rather than adding artificial flavoring; the rice will still be good, just less traditionally fragrant.
- Fry the paste patiently. Sambal tastes harsh if the raw chile and shallot paste has not cooked long enough. Keep the heat moderate and stir frequently so it darkens and releases oil without scorching. If it sticks, lower the heat and add a small splash of water.
- Keep the rice fluffy. Measure the rice and liquid carefully, and avoid lifting the lid during the covered cooking period. If your rice is still firm after the liquid is absorbed, add 1–2 tablespoons of hot water, cover, and cook on low for a few more minutes.
Serving Suggestions
Serve nasi lemak as a complete meal, with each component kept separate on the plate so the rice stays fluffy and the peanuts and anchovies remain crisp. A traditional-style portion has coconut rice at the center, sambal beside it, and cucumber, egg, peanuts, and ikan bilis arranged around the edges. A banana leaf beneath the food is a familiar presentation in Malaysia, but a regular plate works perfectly well.
For a larger meal, offer extra sambal, a simple vegetable dish, or a mild curry alongside. The cucumber brings a cool, fresh contrast to the chile paste, while a squeeze of lime at the table can add brightness. If serving several people, put the sambal in a separate bowl and let guests add it themselves; its heat can vary depending on the chiles used.
Variations
Nasi lemak has many everyday and regional versions, so the accompaniments are flexible. Some cooks make the sambal with more onion, a sweeter balance, or no anchovies mixed into the sauce; others add fried anchovies only as a topping. For a vegetarian plate, omit the anchovies and belacan and season the sambal with a little extra salt. The result will lose the characteristic seafood savoriness, but the chile, tamarind, shallot, and garlic still make a flavorful sauce.
For a less spicy meal, reduce the dried chiles and serve a small amount of sambal on the side. You can replace the peanuts with cashews if needed, although they bring a different flavor and are not the classic choice. A richer plate may include a separate chicken or beef curry, but keep that dish distinct from the rice recipe and cook any meat to its appropriate safe temperature. For a simpler serving, use just rice, sambal, cucumber, and egg, adding the crunchy toppings when available.
Storage and Reheating
Refrigerate the rice, sambal, eggs, and toppings within 2 hours of cooking, storing them separately in covered containers. Cooked rice and sambal keep for 3–4 days in the refrigerator; for best texture, keep cucumber, peanuts, and crisp anchovies separate and assemble the plates just before serving. Hard-boiled eggs can also be refrigerated for up to 1 week in their shells, though peeled eggs are best used within a few days.
Reheat rice with a teaspoon or two of water, covered, in the microwave or in a saucepan over low heat, stirring once if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm the sambal separately in a small pan or microwave-safe dish. Do not leave cooked rice at room temperature for extended periods; discard food that has been sitting out for more than 2 hours.
Frequently Asked Questions
What does nasi lemak mean?
The name is commonly translated as “rich rice,” referring to rice cooked with coconut milk. In Malaysia, nasi lemak is eaten at breakfast and at other times of day, and it may be served as a modest parcel or as a more elaborate plate with several accompaniments.
Can I make nasi lemak without pandan leaves?
Yes. Pandan adds a recognizable fragrance, but it can be difficult to find outside Southeast Asian grocery stores. Leave it out if necessary; do not increase the coconut milk to compensate. The rice will be less aromatic but will still pair well with the sambal and toppings.
Can I prepare the sambal ahead?
Yes. Cool it promptly, transfer it to a clean covered container, and refrigerate it for 3–4 days. Reheat only the portion you plan to serve. The flavor often settles as it rests, and a spoonful of water can loosen it when reheating if it has thickened.
Is jasmine rice the only suitable rice?
No. Jasmine rice is convenient and aromatic, while other long-grain rice also works. The water absorption varies by brand and rice cooker, so follow the cooker’s liquid markings when using one and check the rice near the end of cooking. Avoid stirring it repeatedly as it cooks, which can break the grains.
Why is my sambal oily or too sharp?
A little oil separation is normal and is a sign that the paste has fried; a large pool can mean more oil was used than needed, so spoon some off before serving. A raw, sharp taste usually means the paste needs more gentle cooking. If the finished sauce is too hot or tangy, balance it with a little sugar rather than adding a large amount of water.
Can I serve nasi lemak at room temperature?
It is best served warm, especially the coconut rice, but the components can be set out briefly for a meal. Keep track of time and refrigerate perishable leftovers within 2 hours. For a buffet or longer gathering, set out small portions and replenish them from the refrigerator instead of leaving the full batch out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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