Rice cooked with coconut milk and Sambal chili on the side with crispy fried anchovies, roasted red skinned peanuts and boiled egg halves. It is the breakfast of kings and the most delicious of dishes – The beloved Malaysian Nasi Lemak.
All Malaysians, tourists and Expats who have the luck to call Malaysia home adore this delicious and nutritious meal. It also has a history which is nearly as humble as its simple ingredients.
Table of Contents
A Brief History Of Malaysian Nasi Lemak.
Malaysian Nasi Lemak began as a farmer’s meal. A pre-prepared, pre-packaged and filling dish was required for those long days in the fields.
The rice provided carbohydrates, the peanuts, coconut, egg and anchovies added protein and essential oils with cucumber adding hydration. This provided workers with a near complete balanced diet. It was easy to make. It was easy to transport wrapped in simple Banana Leaf.
This dish is adored because of its simple and local individual ingredients.
Steamed Santan Rice
Plain white rice steamed with coconut milk is the essential component.
Coconut milk, or santan, provides the “lemak” of the dish hence the creaminess or richness. Often, cooks tend to add a little something extra to personalize the flavor of the rice. Garlic, ginger, lemongrass, or shallots are some of the additional flavors.
Pandan is one ingredient that is essential in the preparation of Nasi Lemak. Therefore it is required to achieve the taste of the Malaysian Nasi Lemak.
Spicy And Sweet Sambal
Liberally added to each plate is the Sambal. The sambal, spicy and sweet, is always as unique as its creator.
Malaysians have a fondness for spices. This is due to their multicultural Asian heritage.
More signature-worthy than the rice, this sambal, a crucial element to the Malaysian Nasi Lemak can range from a complementary sweetness to significant spiciness.
The chili oils provide taste and therefore are a great flavor mix for the rice. The red amber glow of the oils mixed with the rice promises a taste sensation.
Fried Ikan Bilis, Peanuts, Cucumber and Boiled Egg
These small side dish ingredients help to transform the Nasi Lemak package into a nutritionally balanced meal.
Therefore the anchovies and egg are essential to the dish.
Sold everywhere the Nasi Lemak is never far away. From the little roadside stalls found everywhere across Malaysia to the exclusive five-star restaurants that provide expansive buffets and east meets west fusion foods.
The side dishes may vary, but the best add-ons include rendang, a spicy savory curry usually made with beef; fried chicken spiced and herbed specially; and veggie assortments of spinach or kangkung (water spinach).
Whatever your preferred taste, as a result, the Malaysian Nasi Lemak is sure to impress with its understated flavors and humble charm.
Three Amazing Nasi Lemak Facts
1) Its Healthy
In 2016, TIME Magazine acknowledged Nasi Lemak as one of the top 10 healthiest international breakfasts. Interestingly, the name Nasi Lemak translates to “Fatty/Oily Rice,” although it conveys the idea of “creamy rice.” TIME described the dish as “supremely delicious” and noted that it offers a balance of manganese, protein, and carbohydrates. Additionally, the article mentioned that the chili in the sambal can help enhance metabolism. However, it also pointed out that the fat content shouldn’t be overlooked, stating “there’s a bit more fat than is good for you,” and recommended reducing rice consumption for a healthier meal.
2) It has Its Own Folklore
It is said that Nasi Lemak originated in a small village at the home of a widow named Mak Kuntum and her daughter, Seri. To support their family, Mak Kuntum worked as a masseur while Seri stayed home to handle household chores. There are two versions of how Nasi Lemak came to be: one suggests that Seri accidentally poured coconut milk into a pot of boiling rice, while the other claims she mixed in pandan leaves and coconut milk out of sheer boredom.
The tale goes on to describe Mak Kuntum returning home from work and, upon catching the delightful aroma of the rice, asking her daughter what it was. Seri responded, “Nasi le, mak!” (rice, mother!), which is how the dish got its name—Nasi Lemak. Although there is little solid evidence to support this story, it remains an enjoyable narrative to share.
3) The First Mention Was in 1909
The history of Nasi Lemak dates back to 1909, when it was first referenced in a book called “The Circumstances of Malay Life,” authored by Sir Richard Olaf Winstedt. This dish is recognized as a traditional Malay meal and gained popularity as a breakfast option. In earlier times, Nasi Lemak was served with fried fish, kangkung, and stir-fried sambal, while the rice was cooked over an open flame and carefully watched to avoid overheating the coconut milk. Today, preparing Nasi Lemak is much simpler thanks to rice cookers, and it is commonly accompanied by anchovies or various sambal made with anchovies.
Malaysian Nasi Lemak Recipe
Malaysian Nasi Lemak
6
people30
minutes30
minutes450
kcal1
hourRice cooked with coconut milk and Sambal chili on the side with crispy fried anchovies, roasted red skinned peanuts and boiled egg halves. It is the breakfast of kings and the most delicious of dishes – The beloved Malaysian Nasi Lemak.rnrnAll Malaysians, tourists and Expats who have the luck to call Malaysia home adore this delicious and nutritious meal. It also has a history which is nearly as humble as its simple ingredients.
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Ingredients
- Coconut Rice
3 cups 555 g basmati rice
1 tbsp 1 tbsp salt
4 4 garlic cloves
1 inch 1 inch ginger root fresh
2 2 pandan leaves
3 cups 700 ml coconut milk
1 1/2 cups 350 ml water
- Fried Peanuts And Anchovies
3/4 cup 180 ml canola oil
1 cup 150 g raw peanuts
1 1/2 cup 360 g dried anchovies
- Anchovy Sambal
6 tbsp 6 tbsp sambal ulek
4 4 garlic cloves
1 inch 1 inch ginger root fresh
4 4 shallots
3/4 cup 180 ml water
6 tbsp 6 tbsp oil
1 tsp 1 tsp salt
1 tsp 1 tsp sugar
1/2 1/2 white onion
3 tbsp 3 tbsp tamarind water
- Garnish
6 6 banana leaves
1/2 1/2 cucumber small
6 6 eggs hard boiled
Directions
- For The Coconut Rice
- Wash the 3 cup basmati rice, it will become cloudy so drain the water and repeat the process until the water runs clear. Place the rice in a large saucepan and add the 1 tbsp salt, 4 cloves garlic, 1 inch ginger root, 2 pandan leaves (tied in a knot), 3 cups coconut milk, and 1 1/2 cups water. Bring to a boil over medium heat, then simmer, uncovered, until steam holes appear in the rice and the surface looks dry – about 10 minutes.
Reduce the heat to low, cover with a tight-fitting lid, and cook, without stirring, until all the coconut milk is absorbed and the grains are tender and fluffy – about 20 minutes more. When the rice is done, discard the garlic, ginger, and pandan leaves and stir the rice. - For The Anchovies And Peanuts
- Heat the 200 ml canola oil in a wok or saucepan over medium-low heat. When the oil shimmers, add the 1 cup raw peanuts and cook until they brown – about 5 minutes. Transfer the peanuts with a slotted spoon to a paper towel to drain.
Reheat the oil to shimmer point. Carefully add the 1 1/2 cup dried anchovies and fry until golden brown and crispy – about 7 minutes. Transfer the anchovies to a paper towel. Discard the oil. Set aside half of the anchovies to serve with rice and use the other half for the Sambal. - For The Anchovy Sambal
- Add the 6 tbsp sambal ulek, 4 cloves garlic, 1 inch ginger root, 4 shallots, and 1/4 cup water to a blender and blend until you achieve a smooth paste. Heat the 6 tbsp oil in a wok over medium heat. When the oil is hot, add the sambal paste, 1 tsp salt, and 1 tsp sugar. Stir-fry until fragrant and the oils separate onto the surface – about 10 minutes.
Add your sliced 1/2 white onion and cook until the onion is soft – about 5 minutes. Add the 3 tbsp tamarind water and remaining 1/2 cup water and mix well to combine with the paste. Add half the crispy anchovies and allow to cook for 5 minutes. Taste the sambal and add more sugar or salt if needed; you want a balanced sweet-salty taste. Turn off the heat. - To Serve Nasi Lemak
- Line each diner’s plate with one of the 6 banana leaves. Press 1 cup of rice into a small bowl or cup first and then invert it onto the plate, in the middle of the leaf. Lift off the bowl or cup and you are left with a nice neat domed shape. Put about 3 tablespoons of the Anchovy Sambal on top of the rice. Place a few slices of cucumber, 2 boiled egg halves and 1 tablespoon each of the peanuts and fried anchovies around the rice. Serve warm
Equipment
Notes
- The absolute star dish and a must have meal on every trip to Malaysia. Nothing compares to Nasi Lemak! It is the breakfast of champions!
- For lunch or dinner add a portion of chicken rendang, and an extra portion of homemade sambal
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 1
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 500mg
- Potassium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 10IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 1mg
- Vitamin D: 0mg
- Vitamin E: 1mg
- Vitamin K: 1mg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 2mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0mg
- Folate: 10mg
- Biotin: 0mg
- Pantothenic Acid: 0.5mg
- Phosphorus: 100mg
- Iodine: 0mg
- Magnesium: 20mg
- Zinc: 0.5mg
- Selenium: 10mg
- Copper: 0.1mg
- Manganese: 0.5mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 200mg
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Regional Nasi Lemak
This popular Malaysian dish is considered the national dish of the country. It consists of fragrant rice cooked in coconut milk and pandan leaf, which gives it its distinctive flavor and aroma. The rice is typically served with a variety of side dishes and condiments, making it a flavorful and satisfying meal.
One of the key components is the sambal, a spicy chili paste made from a mixture of ingredients such as dried shrimp, chilies, shallots, garlic, and belacan (shrimp paste). The sambal adds a spicy kick to the dish and complements the rich coconut flavor of the rice.
In addition to sambal, it is usually served with accompaniments such as:
- Fried anchovies (ikan bilis) – crispy, salty anchovies that add a crunchy texture to the dish.
- Roasted peanuts – add a nutty flavor and crunch to the dish.
- Slices of cucumber – provide a refreshing contrast to the spiciness of the sambal.
- Hard-boiled or fried egg – adds protein to the dish and makes it more filling.
- Fried chicken or beef rendang – for a more substantial meal, it can be served with a protein such as fried chicken or beef rendang, a rich and flavorful coconut-based beef stew.
Regional variations can be found across Malaysia, with each region adding its own unique twist to the dish. For example:
- Penang: Served with additional side dishes such as acar (pickled vegetables) or curry chicken.
- Johor: Accompanied by sambal squid or prawns.
- Northern Kedah: especially in Alor Setar, as well as in the state of Perlis, it is called Nasi Lemak Kuning as the rice is yellow in color and commonly eaten with curries.
- East-coast state, Terengganu: served with mackerel tuna.
- Malacca: kangkung is served rather than cucumber.
- Cameron Highlands: The specialty dish is Strawberry Nasi Lemak. The fruit is added to the sambal, and the rice is colored dark pink.
Each variation reflects the diverse culinary traditions of Malaysia and showcases the creativity and adaptability of Malaysian cuisine. Overall, this fragrant rice, with spicy sambal, and flavorful side dishes makes it a delicious and satisfying meal that is enjoyed by people across Malaysia and beyond.
