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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the rice:
For the garnish:
For the sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Nutrition Facts

578 calories; protein 19.5g 39% DV; carbohydrates 57.4g 19% DV; fat 31.9g 49% DV; cholesterol 127.5mg 43% DV; sodium 230.4mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2010
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 the onion slices then add the chile mixture and go on with the directions provided here. Read More
(36)

Most helpful critical review

Rating: 3 stars
06/24/2007
A Malaysian classic. Nice recipe that turned out well. Read More
(8)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/03/2010
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 the onion slices then add the chile mixture and go on with the directions provided here. Read More
(36)
Rating: 5 stars
04/30/2007
We substituted lemon juice for the tamarind and it turned out great. The recipe is a little complicated but it's worth it! Read More
(29)
Rating: 5 stars
12/17/2006
this meal is absolutely delicious!.. i had a leftover of chicken curry n it goes really well with this meal too! definitely a keeper! Read More
(26)
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Rating: 5 stars
12/07/2007
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 nasi lemak(fat rice) p/s sorry. i speak english little-little =p Read More
(18)
Rating: 3 stars
06/23/2007
A Malaysian classic. Nice recipe that turned out well. Read More
(8)
Rating: 4 stars
03/08/2016
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 with the chilli paste in a food processor and fry them together as i dont like the texture of limpy shallots.all in all it is a very good recipe.a must try for all Read More
(1)
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Rating: 5 stars
02/06/2017
Very good. I used Sriracha as Chili paste. Other than that I followed the recipe. Read More
Rating: 5 stars
01/25/2018
Very good prefer without the peanuts but some of my guests liked those too. Read More