🇲🇾 Malaysia recipe
Nasi Lemak
Nasi Lemak is the undisputed national dish of Malaysia, eaten at breakfast, lunch, dinner, and any time in between. The rice is gently cooked in coconut milk with pandan leaves and a hint of ginger, yielding fragrant, creamy grains. It is traditionally served on a banana leaf with fiery sambal tumis, fried anchovies, roasted peanuts, a hard-boiled egg, and cool cucumber slices.
Prep20 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 2 cups jasmine rice, washed and drained
- 250ml coconut milk
- 200ml water
- 2 pandan leaves, knotted
- 1 stalk lemongrass, lightly bruised
- 2 slices fresh ginger
- 1 teaspoon salt
- 200g dried anchovies (ikan bilis), heads removed
- 100g roasted peanuts
- 4 hard-boiled eggs, halved
- 1 cucumber, sliced
- 10 dried chilies, soaked and deseeded
- 4 shallots, sliced
- 2 cloves garlic
- 1 tablespoon dried shrimp paste (belacan), toasted
- 2 tablespoons dried shrimp, soaked
- 2 tablespoons tamarind paste, mixed with 3 tablespoons water and strained
- 1 tablespoon palm sugar (gula melaka)
- 3 tablespoons vegetable oil for sambal
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 480
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 22 g
