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Nasi lemak

Coconut rice with sambal, peanuts, anchovies, cucumber and half an egg.

Nasi lemak
Photo: Meandkancil2020, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make nasi lemak

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With sambal made properly

70 minutes · serves 4 · Medium

What you need

  • 400g rice
  • 1 tin coconut milk
  • 3 pandan leaves, knotted
  • 2cm ginger, sliced
  • 10 dried chillies, soaked
  • 2 shallots
  • 2 garlic cloves
  • 1 tsp belacan
  • 2 tbsp tamarind water
  • 1 tbsp sugar
  • 100g dried anchovies
  • 100g peanuts
  • 4 eggs
  • 1 cucumber

What you do

  1. 1Rinse the rice and cook it in the coconut milk plus water to the usual level, with the pandan and ginger sitting on top.
  2. 2Fry the anchovies and peanuts separately until crisp, and set aside. Keep the oil.
  3. 3Blitz the chillies, shallots, garlic and belacan into a paste, then fry it in that oil for 15 minutes, patiently, until it darkens and the oil separates.
  4. 4Tamarind, sugar and salt in. It should be sweet, salty, sour and hot in that order.
  5. 5Boil the eggs 8 minutes and halve them.
  6. 6On the plate: rice in the middle, sambal, anchovies, peanuts, cucumber and egg around it. Never stirred together before it reaches the table.

With shop sambal

35 minutes · serves 3 · Very easy

What you need

  • Rice
  • Coconut milk
  • Pandan
  • Jarred sambal
  • Dried anchovies
  • Peanuts
  • Eggs
  • Cucumber

What you do

  1. 1Coconut rice as above.
  2. 2Fry the jarred sambal for 5 minutes with a little sugar and tamarind to wake it up.