🇸🇬 Singapore recipe
Nasi Lemak
Nasi Lemak in Singapore goes far beyond the basic packet version, often served with crispy fried chicken wings, a generous spoonful of fiery sambal, otah, and all the classic accompaniments. The coconut rice is the soul of the dish, cooked with pandan leaves and coconut milk until each grain is fragrant and slightly sticky. This Singaporean rendition has evolved into a full meal that can be enjoyed from humble hawker stalls to upscale restaurants.
Prep20 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 300g jasmine rice, washed and drained
- 200ml coconut milk
- 150ml water
- 2 pandan leaves, tied in a knot
- 2 slices fresh ginger
- 1/2 teaspoon salt
- 15 dried red chilies, soaked in hot water
- 4 shallots, chopped
- 2 cloves garlic
- 1 tablespoon belacan (shrimp paste)
- 2 tablespoons tamarind paste mixed with 3 tablespoons water, strained
- 60g dried anchovies (ikan bilis), heads removed
- 60g raw peanuts
- 1 tablespoon sugar
- 4 eggs
- 1 cucumber, sliced
- Vegetable oil for frying
Method
8 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
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 16 g
- Carbs
- 50 g
- Fat
- 22 g
