Homemade Nasi Lemak Recipe

Ingredients

 

For the Coconut Rice (Nasi Lemak):

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 4-5 pandan leaves (screwpine leaves), knotted
• 2-3 slices ginger
• 1 teaspoon salt
• 1 lemongrass stalk, bruised

For the Sambal (Spicy Chili Paste):

• 15-20 dried chilies, soaked and deseeded
• 6 shallots, peeled
• 4 cloves garlic
• 1 inch piece ginger
• 1 teaspoon belacan (shrimp paste) - optional for extra flavor
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 1 teaspoon salt
• 3 tablespoons cooking oil

For the Accompaniments:

• 4 hard-boiled eggs, halved
• 1 cucumber, sliced
• 1 cup roasted peanuts
• 4-6 pieces fried chicken (ayam goreng)
• Ikan bilis (anchovies) - fried until crispy
• Fresh banana leaves for serving (optional)

For the Fried Chicken (Ayam Goreng):

• 6 chicken pieces (drumsticks and thighs)
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 4 shallots
• 3 cloves garlic
• 1 inch ginger
• 1 inch galangal
• 2 lemongrass stalks
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons coconut milk
• Oil for deep frying

Instructions

Step 1: Prepare the Coconut Rice

1. Rinse jasmine rice until water runs clear and drain well.
2. In a rice cooker or heavy-bottomed pot, combine rice, coconut milk, water, salt, pandan leaves, ginger, and lemongrass.
3. If using rice cooker, cook as normal. If using stovetop, bring to boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
4. Let rice rest for 10 minutes, then fluff with a fork.
5. Remove pandan leaves, ginger, and lemongrass before serving.

Step 2: Make the Sambal

1. Soak dried chilies in warm water for 15 minutes, then drain and remove seeds.
2. In a food processor, blend chilies, shallots, garlic, ginger, and belacan (if using) with a little water to form a smooth paste.
3. Heat oil in a wok or heavy pan over medium heat.
4. Add the chili paste and stir-fry for 10-15 minutes until fragrant and oil separates.
5. Add tamarind paste, palm sugar, and salt. Continue cooking for 5-10 minutes until thick and glossy.
6. Taste and adjust seasoning. Set aside to cool.

Step 3: Prepare the Fried Chicken

1. Toast coriander and cumin seeds in a dry pan until fragrant, then grind to powder.
2. Blend shallots, garlic, ginger, galangal, and lemongrass into a paste.
3. Marinate chicken pieces with the spice paste, ground coriander-cumin, turmeric, salt, and coconut milk for at least 2 hours or overnight.
4. Heat oil to 170°C (340°F) for deep frying.
5. Fry chicken pieces until golden brown and cooked through (about 12-15 minutes).
6. Drain on paper towels.

Step 4: Prepare Other Accompaniments

1. Hard-boiled eggs: Boil eggs for 10 minutes, cool in ice water, peel, and halve.
2. Cucumber: Wash and slice into thin rounds.
3. Peanuts: Roast raw peanuts in a dry pan until golden and fragrant.
4. Ikan bilis: Fry small anchovies in oil until crispy and golden.

Step 5: Assembly and Serving

1. Place a portion of coconut rice on a plate or banana leaf.
2. Add a dollop of sambal on the side.
3. Arrange accompaniments around the rice: 2 egg halves, cucumber slices, roasted peanuts, fried chicken, and crispy anchovies.
4. Serve immediately while everything is fresh.

Tips for Perfect Nasi Lemak:

Rice Tips:

• Use good quality jasmine rice for the best aroma
• Don't skip the pandan leaves - they give the authentic flavor
• The rice should be fragrant and slightly creamy, not dry

Sambal Tips:

• Remove seeds from chilies for less heat
• Cook sambal slowly to develop deep flavors
• The sambal should be thick, not watery
• It can be made ahead and stored in the refrigerator for up to a week

Chicken Tips:

• Marinate overnight for best flavor
• Make sure oil temperature is correct - too hot will burn the outside before cooking inside
• Let chicken rest after frying to retain juiciness

Variations:

• Nasi Lemak Bungkus: Wrap individual portions in banana leaves
• Vegetarian version: Replace chicken with fried tofu or tempeh
• Seafood version: Add fried fish or prawns
• Rendang Nasi Lemak: Serve with beef or chicken rendang instead of fried chicken

Storage:

• Coconut rice: Best consumed fresh but can be stored in refrigerator for 1-2 days
• Sambal: Can be stored in refrigerator for up to 1 week
• Fried chicken: Best consumed immediately but can be reheated in oven

Nutritional Notes:

• This is a balanced meal with carbohydrates, protein, and healthy fats
• The coconut provides healthy medium-chain fatty acids
• Peanuts add protein and healthy fats
• Can be made lighter by using less oil in preparation

Prep Time: 45 minutes (plus marinating time)
Cook Time: 1 hour
Serves: 4-6 people

This authentic Nasi Lemak recipe brings the true flavors of Malaysia to your home kitchen. The combination of fragrant coconut rice with spicy sambal and crispy accompaniments creates a perfect harmony of flavors and textures that makes this dish so beloved across Southeast Asia!