Nasi Lemak
“Malaysia's national dish of fragrant coconut rice served with sambal, fried anchovies, peanuts, egg, and cucumber.”
Rice
Coconut Milk
Anchovy
Peanut
Egg
CucumberWhere it comes from
Nasi Lemak is Malaysia's national dish, celebrated for its fragrant coconut rice and diverse accompaniments. Its roots can be traced back to Malay culture, where it was traditionally a farmer's meal, providing energy for long days of work. A surprising detail is that it is often enjoyed for breakfast, showcasing its versatility across different meals.
On the Palate
How it's made
5 steps · Show ↓44 min active
How it's made
5 steps · Show ↓- 15 min
Rinse rice under cold water until the water runs clear. In a pot, combine rice, coconut milk, sliced ginger, and a pinch of salt. Add water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low and cover tightly.
Watch outEnsure the pot lid is tight to prevent steam from escaping, which can affect the rice texture.
- 220 min
Cook the rice for 15-20 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and let it sit covered for 5 minutes off the heat.
- 35 min
In a small pan, dry roast peanuts over medium heat until golden and fragrant, about 5 minutes. Set aside.
- 44 min
Fry anchovies in a little oil until crispy and golden, about 3-4 minutes. Drain on paper towels.
- 510 min
Assemble the dish by plating the coconut rice with crispy anchovies, roasted peanuts, sliced cucumber, and boiled eggs. Serve with sambal on the side.
