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Malaysian Nasi Lemak

Rated as 4.69 out of 5 Stars

"Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice."
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Ingredients

1 h servings 578 cals
Original recipe yields 8 servings

Directions

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  1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
  2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
  3. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
  4. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
  5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Nutrition Facts


Per Serving: 578 calories; 31.9 g fat; 57.4 g carbohydrates; 19.5 g protein; 127 mg cholesterol; 230 mg sodium. Full nutrition

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Reviews

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  1. 13 Ratings

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Most helpful positive review

for the rice, do add one stalk of crushed lemongrass. it enhances the flavor and aroma. and for the sauce, blend the shallots and garlic together with the chile paste until smooth. First, saute ...

Most helpful critical review

A Malaysian classic. Nice recipe that turned out well.

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for the rice, do add one stalk of crushed lemongrass. it enhances the flavor and aroma. and for the sauce, blend the shallots and garlic together with the chile paste until smooth. First, saute ...

We substituted lemon juice for the tamarind, and it turned out great. The recipe is a little complicated, but it's worth it!

this meal is absolutely delicious!.. i had a leftover of chicken curry n it goes really well with this meal too! definitely a keeper!

wow very very delicious i eat nasi lemak(fat rice) everyday the most popular one is nasi lemak antarabangsa in kg baru, kl, malaysia come people, visit malaysia n taste the real pot of malaysian...

A Malaysian classic. Nice recipe that turned out well.

For the coconut rice,instead of bay leaf i put in 1 pandan leaf and some fenugreek seeds.it really does enhance the aroma even more.as for the chilli sauce,i blended the shallots and the garlic ...

Very good, prefer without the peanuts but some of my guests liked those too.

Very good. I used Sriracha as Chili paste. Other than that I followed the recipe.