Malaysia

Nasi Lemak

Name: Nasi Lemak
Cuisine: Malaysia
Ingredients: 300 g Jasmine rice; 200 ml Coconut milk; 1 Pandan leaf; 3 tbsp Sambal paste; 1 handful Dried anchovies (ikan bilis); to serve Peanuts, egg, cucumber; 2 Shallots

Malaysia's fragrant national breakfast on banana leaf

Nasi lemak – “rich rice” – is Malaysia's unofficial national dish: rice cooked in coconut milk and pandan leaf, served with spicy sambal, crispy anchovies, peanuts, egg and cucumber.

Traditionally wrapped in banana leaf, it is breakfast, lunch and dinner at once. The interplay of creamy rice and fiery sambal makes it irresistible.

Servings3

Time1 hr

LevelMedium

Ingredients

Jasmine rice300 g
Coconut milk200 ml
Pandan leaf1
Sambal paste3 tbsp
Dried anchovies (ikan bilis)1 handful
Peanuts, egg, cucumberto serve
Shallots2

★ = available authentic in the Asia Boutique

Preparation

Cook the rice with coconut milk, pandan leaf and salt.
Deep-fry the anchovies and peanuts crisp.
Reduce the sambal with shallots and a little sugar until dark and thick.
Boil the eggs or fry them sunny-side up.
Plate rice with sambal, anchovies, peanuts, egg and cucumber.

Make it original

Sambal, dried anchovies and pandan leaf are the heart of nasi lemak. Available in the Asia Boutique.

Discover nasi lemak ingredients