Nasi Lemak Recipe

Rinse and combine

Rinse jasmine rice under cold water until water runs mostly clear to remove excess starch. Drain and place in a medium saucepan or rice cooker pot.

Add coconut milk, water, tied pandan leaves, bruised lemongrass, and 1 tsp salt to the rice. Stir once to combine.

If using a rice cooker, cook on the normal setting until done. If using a stovetop, bring to a gentle boil, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. Discard pandan and lemongrass before serving.

Make spice paste

In a dry skillet, toast coriander and cumin seeds over medium heat until fragrant, about 1–2 minutes. Grind toasted seeds in a spice grinder or mortar and pestle. In a blender or food processor, combine toasted ground seeds with shallots, garlic, ginger, galangal, turmeric, and soaked dried red chilies. Add 1–2 tablespoons water and blend to a smooth paste.

Heat coconut oil in a large, heavy-bottomed pan over medium heat. Add the spice paste and fry, stirring continuously, until the raw aroma disappears and the paste darkens slightly, about 6–8 minutes. Stir frequently to prevent burning.

Add the chicken pieces to the pan and stir to coat thoroughly with the paste. Cook 6–8 minutes, turning pieces so they brown lightly.

Pour in 400 ml coconut milk, add tamarind paste, palm sugar and 1.5 tsp salt. Bring to a gentle simmer, reduce heat to low, and partially cover. Simmer gently for 35–45 minutes, stirring occasionally, until sauce thickens and chicken is tender. If liquid reduces too quickly, add a splash of water.

Stir in toasted desiccated coconut (kerisik) during the last 10 minutes of cooking to thicken and deepen the flavor. Continue to cook until the sauce is richly reduced and coats the chicken. Taste and adjust salt or sugar as needed.

Prepare sambal paste

In a blender or mortar, combine shallots, garlic and rehydrated dried chilies. Add belacan if using. Blend to a coarse paste (add a tablespoon of oil or water if needed).

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry the sambal paste, stirring, until fragrant and the oil separates from the paste, about 4–6 minutes.

Add the shrimp to the pan and cook, stirring, until shrimp are just cooked through, about 3–4 minutes. Stir in tamarind paste, sugar and 1/2 tsp salt. Squeeze lime juice over the shrimp, toss to combine, then remove from heat. Taste and adjust seasoning.

Julienne the cucumber and carrot and thinly slice the shallot. Place in a heatproof jar or bowl.

In a small saucepan, combine 120 ml water, 120 ml white vinegar, 2 tablespoons sugar, 1/2 tsp salt, mustard seeds and 1/2 tsp turmeric powder. Bring to a simmer until sugar dissolves. Remove from heat and let cool slightly.

Pour warm pickling liquid over the prepared vegetables, toss to coat, and let cool to room temperature. Refrigerate at least 30 minutes (preferably 2 hours) to allow flavors to develop before serving.

Heat 3 tablespoons vegetable oil in a wide skillet over medium heat. Add the rinsed and patted-dry anchovies in a single layer and fry until crisp and golden, about 3–4 minutes. Transfer anchovies to a plate lined with paper towel and sprinkle lightly with 1/2 tsp salt.

In the same oil, briefly fry the dry-roasted peanuts for 1–2 minutes until warmed and slightly toasted. Drain on paper towel. When cool, combine peanuts with the crispy anchovies. Adjust salt if needed.

Preheat broiler (or oven to 220°C/425°F). Lightly oil a baking sheet. Slice eggs in half lengthwise. Place eggs cut side up on the baking sheet and broil for 2–4 minutes until edges are slightly browned and tops warmed (alternatively, serve soft- or hard-boiled without broiling).

To assemble each serving: mound about 1/2 cup of coconut rice on the plate (adjust based on 6 servings), place 1 chicken thigh with rendang sauce, a portion of sambal shrimp (about 80 g), a scoop of achar, a handful of peanuts & anchovies, and one broiled egg half (or a whole egg sliced). Garnish with cucumber slices, cilantro and a lime wedge. Serve immediately.