Nasi Lemak
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The Tale of Nasi Lemak
Story updated
Nasi lemak, rice cooked in coconut milk and pandan leaf, served with sambal, fried anchovies, peanuts, egg, and cucumber, began as a hearty breakfast for Malay farmers and fishermen needing sustained energy for the day's work. Traditionally wrapped and sold in banana leaf, it has become widely regarded as Malaysia's national dish.
Ingredients
Scale:· 4 servings
- 2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 2 pandan leaves, knotted
- 1/2 tsp salt
- 8 dried anchovies, fried crisp
- 1/4 cup roasted peanuts
- 2 eggs, hard-boiled and halved
- 1/2 cucumber, sliced
- 1/2 cup sambal (chili paste)
Instructions
- 1Rinse the rice, then cook with coconut milk, water, pandan leaves, and salt in a rice cooker or covered pot until tender.
- 2Fluff the coconut rice with a fork once cooked and remove the pandan leaves.
- 3Fry the dried anchovies in oil until crisp and golden, then drain.
- 4Simmer the sambal chili paste in a little oil until thickened and fragrant if not using a store-bought version.
- 5Arrange a mound of coconut rice on each plate.
- 6Surround with fried anchovies, roasted peanuts, hard-boiled egg halves, and cucumber slices.
- 7Spoon sambal generously alongside and serve.
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