Nasi Lemak Coconut Rice Sambal (Printable Version)

Creamy coconut rice, spicy sambal, crisp anchovies, eggs, cucumber, and peanuts for a classic Malaysian meal.

# What You'll Need:

→ Coconut Rice

01 - 400 g jasmine rice or pandan rice, rinsed
02 - 375 ml thick coconut milk
03 - 375 ml water
04 - 1 whole pandan leaf, tied into a knot (optional)
05 - 0.5 teaspoon fine salt
06 - 1 slice ginger (approx. 5 cm piece), peeled

→ Sambal (Spicy Chilli Sauce)

07 - 10 dried red chillies, soaked in warm water and drained
08 - 5 fresh red chillies, trimmed
09 - 2 medium red onions, peeled and roughly chopped
10 - 3 garlic cloves, peeled
11 - 1 teaspoon belacan (fermented shrimp paste), toasted
12 - 1 tablespoon tamarind paste
13 - 1 teaspoon granulated sugar or palm sugar
14 - 0.5 teaspoon fine salt
15 - 60 ml vegetable oil

→ Crispy Anchovies

16 - 50 g dried anchovies (ikan bilis), rinsed and patted dry
17 - Sunflower oil or peanut oil, for deep frying

→ Eggs

18 - 2 large eggs

→ Garnishes and Sides

19 - 1 small cucumber, sliced
20 - 30 g roasted peanuts
21 - Fresh banana leaves for plating (optional)
22 - Thai basil leaves or fresh herbs (optional)
23 - Sliced red chillies, fried shallots, or lemongrass curls (optional, for garnish)

# Steps To Follow:

01 - Rinse rice thoroughly until the water runs clear. Combine rice, coconut milk, water, salt, ginger, and pandan leaf in a rice cooker or medium saucepan. Cook until the rice is fluffy and aromatic, following manufacturer’s instructions or by bringing to a boil, then simmering covered for 15–18 minutes. Remove ginger and pandan leaf. Gently fluff with a fork.
02 - Blend soaked dried chillies, fresh chillies, onions, garlic, and toasted belacan into a smooth paste. Heat vegetable oil in a frying pan over medium heat, then sauté the chilli paste for 10–15 minutes until deep red and fragrant. Stir in tamarind paste, sugar, and salt; continue to cook for 5 minutes. Set aside to cool.
03 - Heat oil in a small saucepan or deep pan to 170°C. Fry dried anchovies in batches for 2–3 minutes until crispy and golden. Drain on kitchen paper to remove excess oil.
04 - Bring a saucepan of water to a gentle boil. Lower eggs into the water, simmering for 6–7 minutes for soft-set yolks (or 10 minutes for hard-boiled). Transfer to cold water, then peel and slice in half.
05 - Slice cucumber and set out roasted peanuts. Clean banana leaves and cut into plate-sized portions if using. Prepare fresh herbs or garnish items.
06 - Place banana leaf on a serving plate if using. Spoon coconut rice into the center. Top with a generous serving of sambal, half an egg, a mound of crispy anchovies, cucumber slices, and roasted peanuts. Garnish with herbs, sliced chillies, fried shallots, or lemongrass curls as desired.

# Notes and Tips:

01 - For the most fragrant aroma, use pandan leaf in the coconut rice and serve atop a fresh banana leaf.
02 - Traditional Nasi Lemak is often enjoyed with a strong, spicy sambal; adjust chilli quantity to suit your tolerance.

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