Malaysian Nasi Lemak Recipe

Jasmine rice: A fragrant long-grain rice that is ideal for this dish.

Coconut milk: Adds a creamy texture and rich flavor to the rice.

Water: Used to cook the rice.

Salt: Enhances the flavors of the dish.

Vegetable oil: Used for sautéing the onions and garlic.

Onion: Adds sweetness and depth to the sambal.

Garlic: Provides a robust flavor to the sambal.

Dried chilies: Soaked and blended to create the spicy sambal.

Tamarind paste: Adds a tangy flavor to the sambal.

Sugar: Balances the heat of the chilies.

Fried crispy anchovies: Adds a salty crunch to the dish.

Toasted peanuts: Provides a nutty flavor and crunchy texture.

Boiled eggs: Adds protein and richness to the meal.

Cucumber: Offers a refreshing contrast to the rich and spicy elements.

To achieve perfectly fluffy jasmine rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. When cooking the sambal, ensure the dried chilies are soaked long enough to soften completely before blending. This will result in a smoother paste and a more balanced heat. For the fried crispy anchovies, fry them in batches to avoid overcrowding the pan, which ensures they remain crispy. Finally, when slicing the cucumber, use a mandoline for even, thin slices that add a refreshing crunch to the dish.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and fragrance, making it a good alternative.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the flavor of coconut milk while being lighter.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the dish well.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can enhance the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it lacks the same depth of flavor.

• dried chilies - Substitute with red pepper flakes: Red pepper flakes can provide a similar heat level and are more readily available.

• tamarind paste - Substitute with lemon juice: Lemon juice can provide a similar tangy flavor, though it lacks the depth of tamarind.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note to the dish.

• fried crispy anchovies - Substitute with fried crispy sardines: Fried crispy sardines can provide a similar salty and crunchy texture.

• toasted peanuts - Substitute with toasted cashews: Toasted cashews offer a similar crunch and nutty flavor.

• boiled eggs - Substitute with poached eggs: Poached eggs can provide a similar richness and texture.

• cucumber - Substitute with zucchini: Zucchini can offer a similar crunch and mild flavor.

• Allow the rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Store the sambal separately in another airtight container. This keeps the flavors intact and prevents the rice from becoming too spicy over time.
• Place the fried anchovies and toasted peanuts in a dry, airtight container. This ensures they remain crispy and do not become stale.
• Keep the boiled eggs in their shells until ready to serve. Store them in the refrigerator in a covered container to prevent them from absorbing other odors.
• Slice the cucumber just before serving to maintain its crispness and freshness.
• For freezing, portion the rice into individual servings and place them in freezer-safe bags or containers. This makes it easy to reheat just the amount you need.
• Freeze the sambal in small portions using ice cube trays. Once frozen, transfer the sambal cubes to a freezer bag for easy access.
• Label all containers with the date of storage to keep track of freshness.
• To reheat, thaw the rice and sambal in the refrigerator overnight. Reheat the rice in the microwave or on the stovetop with a splash of water to prevent drying out. Warm the sambal in a pan over low heat.
• Assemble the nasi lemak with freshly sliced cucumber, reheated rice and sambal, and the crispy anchovies and peanuts. Serve with the boiled eggs halved.

• Stovetop Method:

  1. Place the rice in a non-stick pan.
  2. Add a splash of water or coconut milk to keep it moist.
  3. Cover the pan with a lid and heat on low, stirring occasionally until warmed through.
  4. For the sambal, heat it separately in a small pan over low heat, stirring until it’s hot.
  5. Reheat the fried anchovies and toasted peanuts in a dry pan over low heat until crispy.
  6. Serve with freshly sliced cucumber and boiled eggs.

• Microwave Method:

  1. Place the rice in a microwave-safe dish.
  2. Sprinkle a bit of water or coconut milk over the rice to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Heat the sambal in a separate microwave-safe dish for 1-2 minutes.
  6. Reheat the fried anchovies and toasted peanuts by placing them on a microwave-safe plate and microwaving for 30 seconds to 1 minute.
  7. Serve with freshly sliced cucumber and boiled eggs.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the rice in an oven-safe dish and cover with foil.
  3. Add a few tablespoons of water or coconut milk to keep it moist.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Place the sambal in a separate oven-safe dish, cover with foil, and heat for 10-15 minutes.
  6. Reheat the fried anchovies and toasted peanuts by spreading them on a baking sheet and baking for 5-7 minutes until crispy.
  7. Serve with freshly sliced cucumber and boiled eggs.

• Steamer Method:

  1. Place the rice in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer, cover, and steam for 5-10 minutes until the rice is heated through.
  4. Heat the sambal in a separate heatproof dish in the steamer for 5 minutes.
  5. Reheat the fried anchovies and toasted peanuts by placing them in a dry pan over low heat until crispy.
  6. Serve with freshly sliced cucumber and boiled eggs.

• Rice cooker: Used to cook the jasmine rice with coconut milk, water, and salt until done.

• Pan: Used to sauté the onions and garlic, and to cook the blended chilies with tamarind paste, sugar, and salt.

• Knife: Used to slice the onion, mince the garlic, and slice the cucumber.

• Cutting board: Used as a surface for slicing the onion, mincing the garlic, and slicing the cucumber.

• Blender: Used to blend the soaked dried chilies into a paste.

• Mixing spoon: Used to stir the ingredients in the pan while cooking the sambal.

• Measuring cups: Used to measure the rice, coconut milk, water, and other ingredients accurately.

• Measuring spoons: Used to measure the salt, tamarind paste, and sugar.

• Pot: Used to boil the eggs until they are hard-boiled.

• Strainer: Used to rinse and drain the rice before cooking.

• Serving plates: Used to serve the nasi lemak with all its components.

• Tongs: Used to handle the boiled eggs and place them on the serving plates.

• Bowl: Used to hold the fried crispy anchovies and toasted peanuts before serving.

Prep ingredients in advance: Measure and prepare all ingredients like onions, garlic, and chilies beforehand to streamline cooking.

Use a rice cooker: Cooking jasmine rice with coconut milk and water in a rice cooker saves time and ensures perfect texture.

Make sambal ahead: Prepare the sambal in bulk and store it in the fridge. It keeps well and can be used for multiple meals.

Boil eggs in batches: Boil a dozen eggs at once and store them in the fridge for quick assembly.

Buy pre-fried anchovies: Purchase fried crispy anchovies to save the time needed for frying them yourself.