Nasi Lemak Recipe

Rinse and combine

Rinse the jasmine rice under cold running water until the water runs almost clear to remove excess starch. Drain well and transfer to a rice cooker or medium saucepan.

Cook rice

Add 1 cup coconut milk, 1 cup water, 2 tied pandan leaves, and 1 tsp salt to the rice. Stir once to combine. If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring to a gentle boil, then reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Let rest, covered, 10 minutes before fluffing with a fork and discarding pandan leaves.

Prepare chilies

Remove stems and seeds from the dried red chilies. Soak the dried chilies in hot water for 20–30 minutes until soft. Drain, reserving a few tablespoons of soaking liquid.

Blend paste

In a blender or food processor, combine drained soaked dried chilies, fresh red chilies (if using), shallots, garlic, and belachan. Add 2–3 tbsp of the reserved soaking liquid or plain water to help blend. Process to a smooth paste.

Fry sambal

Heat 3 tbs vegetable oil in a skillet over medium heat. Add the chili-shallot-garlic paste and fry, stirring frequently, for 6–8 minutes until the raw smell is gone and the oil begins to separate from the paste. Add 1 tsp tamarind paste, 1 tbs palm sugar, 1 tsp salt and 3 tbs water. Continue to simmer gently, stirring frequently, for another 6–10 minutes until the sambal is thick, glossy, and darkened. Taste and adjust salt, sugar, or tamarind for balance. Remove from heat and set aside.

Prepare oil

Pour about 1 cup vegetable oil into a small heavy skillet or saucepan and heat over medium-high until shimmering (about 350°F / 175°C).

Fry peanuts

Carefully add the raw peanuts and fry, stirring or shaking the pan, for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer peanuts to a paper towel-lined plate and immediately season with a pinch of salt. Reserve oil in the pan.

Fry anchovies

In the same oil, reduce heat to medium and add the dried anchovies in a single layer if possible. Fry for 2–4 minutes, stirring often, until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels; season lightly with salt. Discard or reserve oil when cool.

Boil eggs

Place eggs in a saucepan and cover with about 1–2 inches of water. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat and let sit for 9–10 minutes for firm yolks.

Ice bath & peel

Transfer eggs to an ice bath (use the 2 cups ice with cold water) for 5 minutes to stop cooking. Peel shells and halve the eggs lengthwise just before serving.

Prepare cucumber

Thinly slice the cucumber into rounds (about 1/8-inch thick). Arrange on a small plate or fan out on the serving platter.

Assemble nasi lemak

To serve 4 portions: divide the coconut rice into 4 mounds on plates. Spoon 2–3 tablespoons of sambal beside each rice mound. Add a small handful (about 1/4 cup) of fried anchovies and 1/4 cup fried peanuts per plate. Place one halved hard-boiled egg on each plate and a few cucumber slices. Garnish with cilantro if desired and a lime wedge. Serve immediately so the anchovies remain crispy and the rice is warm.