Nasi Lemak Recipe

Rinse and combine

Rinse the rice under cold water until the rinse water runs mostly clear to remove excess starch. Drain well and place the rice in a rice cooker or heavy-bottomed pot.

Add the coconut milk, water, salt, and pandan leaves (or pandan extract) to the rice. Stir once to combine.

If using a rice cooker, cook on the normal white rice setting until done. If using a pot, bring to a gentle boil over medium heat, reduce to low, cover tightly and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes before fluffing with a fork.

Fluff the rice and remove pandan leaves before serving.

Prepare chilies and aromatics

Soak the dried red chilies in hot water for 15–20 minutes until soft. Drain. Roughly chop the softened dried chilies and fresh chilies (if using). Peel shallots and garlic.

Blend to a paste

In a food processor or blender, combine the softened dried chilies, fresh chilies, shallots, garlic, and 2–3 tablespoons of the soaking water (or plain water). Blitz to a smooth or slightly coarse paste, scraping down the sides as needed.

Cook the sambal

Heat 4 tablespoons vegetable oil in a saucepan over medium heat. Pour in the chili paste and fry, stirring frequently, for 6–8 minutes until the raw smell dissipates and the paste darkens slightly.

Add tamarind paste, palm sugar, and fish sauce. Stir and reduce heat to low. Simmer gently, stirring occasionally, 8–12 minutes until the sambal thickens. Add up to 1/4 cup water to loosen if too thick. Taste and adjust sweetness, saltiness, and acidity as needed.

Remove from heat and let cool slightly. Sambal can be made ahead and refrigerated; flavor improves after a few hours.

Prepare ingredients

Pat the dried anchovies dry with paper towels to remove any excess moisture. Measure peanuts and have oil ready.

Heat 1/4 cup vegetable oil in a small frying pan over medium-high heat. Fry the peanuts, stirring constantly, until golden brown, about 2–3 minutes. Use a slotted spoon to transfer peanuts to a paper towel-lined plate and lightly season with 1/4 tsp salt. Set aside.

In the same pan, heat the remaining 1/4 cup oil until shimmering. Fry the anchovies in batches for 1–2 minutes until they are crisp and light golden. Be careful not to burn them. Remove with a slotted spoon and drain on paper towels. If desired, sprinkle a tiny pinch of salt over the anchovies while hot.

Combine the fried anchovies and peanuts in a bowl. Allow to cool completely before serving.

Place eggs in a saucepan and cover with at least 1 inch of cold water. Bring to a rolling boil over high heat.

Once boiling, reduce heat to maintain a gentle boil and cook for 9 minutes for fully set yolks. Remove eggs to an ice bath or run under cold water to stop cooking and make peeling easier.

Peel eggs and halve or leave whole as preferred.

Slice the cucumber thinly on the diagonal or into half-moons. Rinse and pat dry.

If using, roughly chop fresh coriander for a light garnish.

Divide the coconut rice among 4 plates (about 1/2 cup cooked rice per serving, see servings). On each plate arrange: a mound of rice, 1 hard-boiled egg (halved), 2–3 tablespoons sambal, a small handful (about 2 tbsp) of crispy anchovies and peanuts, and several slices of cucumber.

Serve immediately. Leftover sambal keeps refrigerated up to 1 week; rice is best fresh.