Nasi lemak is a beloved Malaysian dish that combines fragrant coconut rice with a spicy sambal, boiled eggs, crispy fried anchovies, roasted peanuts, and fresh cucumber slices. This dish is often enjoyed for breakfast but can be eaten at any time of the day. The harmonious blend of flavors and textures makes it a favorite among locals and visitors alike.
Some ingredients in this recipe may not be commonly found in every household. Pandan leaves are used to infuse the rice with a unique aroma and can be found in Asian grocery stores. Tamarind paste adds a tangy flavor to the sambal and is also available in Asian markets. Coconut milk is essential for the creamy texture of the rice and can be found in the international aisle of most supermarkets.

Ingredients For Malaysian Nasi Lemak
Jasmine rice: A fragrant long-grain rice that is commonly used in Southeast Asian cuisine.
Coconut milk: Adds a rich and creamy texture to the rice, enhancing its flavor.
Water: Used to cook the rice and adjust the consistency of the sambal.
Pandan leaves: Aromatic leaves that impart a unique fragrance to the rice.
Chili paste: Provides the heat and spice for the sambal.
Tamarind paste: Adds a tangy and slightly sour flavor to the sambal.
Sugar: Balances the flavors in the sambal by adding sweetness.
Salt: Enhances the overall taste of the dish.
Boiled eggs: Halved and served as a protein component.
Fried anchovies: Adds a crispy texture and salty flavor to the dish.
Roasted peanuts: Provides a crunchy texture and nutty flavor.
Cucumber: Sliced fresh to add a refreshing and cooling element to the dish.
Technique Tip for This Recipe
When preparing sambal, ensure you cook the chili paste until it releases its oils and becomes fragrant. This step is crucial as it helps to develop the deep, rich flavors that are characteristic of a good sambal. Additionally, when adding the tamarind paste, make sure to dissolve it thoroughly to avoid any lumps, ensuring a smooth and well-balanced sauce.
Suggested Side Dishes
Alternative Ingredients
jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice.
coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the flavor of coconut milk while being lighter.
pandan leaves - Substitute with vanilla extract: Vanilla extract can provide a similar aromatic essence if pandan leaves are unavailable.
chili paste - Substitute with sriracha sauce: Sriracha sauce can provide a similar heat and flavor profile as chili paste.
tamarind paste - Substitute with lemon juice and brown sugar: A mixture of lemon juice and brown sugar can mimic the tangy and slightly sweet flavor of tamarind paste.
sugar - Substitute with honey: Honey can be used as a natural sweetener and provides a similar sweetness to sugar.
salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of flavor.
boiled eggs - Substitute with poached eggs: Poached eggs can provide a similar texture and flavor to boiled eggs.
fried anchovies - Substitute with fried sardines: Fried sardines can offer a similar salty and crispy texture as fried anchovies.
roasted peanuts - Substitute with roasted cashews: Roasted cashews can provide a similar crunch and nutty flavor as roasted peanuts.
cucumber - Substitute with zucchini: Zucchini can offer a similar refreshing crunch and mild flavor as cucumber.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
Transfer the rice into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
Store the sambal separately in a sealed container. This ensures that the flavors remain distinct and the sambal doesn't make the rice too spicy over time.
Place the boiled eggs in a separate container. This keeps them from getting mixed with other ingredients and maintains their texture.
Keep the fried anchovies and roasted peanuts in a dry, airtight container at room temperature. This prevents them from becoming soggy.
For the cucumber slices, store them in a container lined with a paper towel to absorb excess moisture. This keeps them crisp and fresh.
When ready to serve, reheat the rice and sambal separately. The rice can be microwaved or steamed, while the sambal can be gently reheated in a pan.
Assemble the dish by placing the rice on a plate, adding the sambal, and arranging the boiled eggs, fried anchovies, roasted peanuts, and cucumber slices around it.
For freezing, portion out the rice into individual servings and place them in freezer-safe bags or containers. This makes it easy to defrost only what you need.
Freeze the sambal in small portions as well. Ice cube trays work great for this, allowing you to pop out a cube or two as needed.
Avoid freezing the boiled eggs, fried anchovies, roasted peanuts, and cucumber slices as they do not freeze well and can lose their texture.
Label all containers with the date to keep track of freshness. The rice and sambal can be stored in the freezer for up to 3 months.
To reheat, thaw the rice and sambal in the fridge overnight. Reheat the rice in the microwave or steamer and the sambal in a pan until hot.
How to Reheat Leftovers
Microwave Method:
- Place the rice and sambal in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
- Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- Add the boiled eggs, fried anchovies, and roasted peanuts in the last 30 seconds to warm them slightly without making them soggy.
Stovetop Method:
- In a non-stick pan, add a small amount of coconut milk or water to prevent sticking.
- Add the rice and sambal to the pan.
- Heat over medium-low heat, stirring occasionally until warmed through, about 5-7 minutes.
- Warm the boiled eggs, fried anchovies, and roasted peanuts separately in a dry pan over low heat for 1-2 minutes.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the rice and sambal in an oven-safe dish and cover with aluminum foil.
- Bake for 15-20 minutes, stirring halfway through to ensure even heating.
- Warm the boiled eggs, fried anchovies, and roasted peanuts separately by placing them on a baking sheet and heating for the last 5 minutes.
Steamer Method:
- Place the rice and sambal in a heatproof dish.
- Set up your steamer and bring the water to a boil.
- Place the dish in the steamer and cover.
- Steam for 10-15 minutes until heated through.
- Warm the boiled eggs, fried anchovies, and roasted peanuts separately by placing them in the steamer for the last 3-5 minutes.
Best Tools for This Recipe
Rice cooker: Used to cook the jasmine rice with coconut milk, water, and pandan leaves until done.
Pan: Used to heat oil and cook the chili paste for the sambal until fragrant.
Spatula: Used to stir the chili paste and other ingredients in the pan while making the sambal.
Measuring cups: Used to measure the jasmine rice, coconut milk, water, and other ingredients accurately.
Measuring spoons: Used to measure the chili paste, tamarind paste, sugar, and salt accurately.
Knife: Used to slice the cucumber and halve the boiled eggs.
Cutting board: Used as a surface to slice the cucumber and halve the boiled eggs.
Serving plates: Used to serve the cooked rice, sambal, boiled eggs, fried anchovies, roasted peanuts, and cucumber slices.
Strainer: Used to rinse and drain the jasmine rice before cooking.
Mixing bowl: Used to mix the tamarind paste, sugar, salt, and water before adding to the sambal.
How to Save Time on Making This Dish
Prepare ingredients in advance: Measure and chop all ingredients like cucumber, pandan leaves, and boiled eggs before starting to cook.
Use a rice cooker: A rice cooker simplifies cooking jasmine rice with coconut milk and pandan leaves.
Make sambal ahead: Prepare the sambal in bulk and store it in the fridge for up to a week.
Pre-fry anchovies: Fry anchovies in advance and store them in an airtight container to save time.
Roast peanuts in bulk: Roast a large batch of peanuts and store them for multiple uses.

Malaysian Nasi Lemak Recipe
Ingredients
Rice
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 2 leaves Pandan leaves knotted
Sambal
- 2 tablespoon Chili paste
- 1 tablespoon Tamarind paste
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Water
Sides
- 4 Boiled eggs halved
- 1 cup Fried anchovies
- 1 cup Roasted peanuts
- 1 Cucumber sliced
Instructions
- Rinse the rice and drain. Place rice, coconut milk, water, and pandan leaves in a rice cooker. Cook until done.
- For the sambal, heat oil in a pan. Add chili paste and cook until fragrant. Add tamarind paste, sugar, salt, and water. Simmer until thickened.
- Serve the rice with sambal, boiled eggs, fried anchovies, roasted peanuts, and cucumber slices.
Nutritional Value
Keywords
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