Nasi LemakCoconut Rice with Sambal
Fragrant coconut and pandan rice served with sweet-spicy sambal, crisp fried anchovies, roasted peanuts, cucumber, and boiled egg. The rich, savory rice is balanced by bright and crunchy accompaniments.
Prep
20m
Cook
40m
Serves
4
Regional versions
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- Malaysia
- Singapore
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 400gJasmine Rice (rinsed)
- 400mlCoconut Milk
- 500mlWater
- 4pcsPandan Leaf (tied into knots)
- 6gSalt
Sambal
- 20mlVegetable Oil
- 150gOnion (finely chopped)
- 15gGarlic (finely chopped)
- 80gChili Paste
- 30gTamarind Paste
- 30gPalm Sugar
- 4gSalt
Garnish
- 60mlVegetable Oil
- 80gDried Anchovy
- 80gRoasted Peanuts
- 4pcsEgg
- 200gCucumber (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the jasmine rice until the water runs mostly clear. Combine it with the coconut milk, water, pandan leaves, and salt, then cook until tender. Rest, covered, for 10 minutes.
- 02
Blend or pound the onion, garlic, and chili paste into a coarse mixture.
- 03
Heat the vegetable oil over medium heat and cook the mixture until fragrant. Stir in the tamarind paste, palm sugar, and salt and cook until thick.
- 04
Heat the vegetable oil in a small pan and fry the dried anchovy until crisp. Drain well.
- 05
Divide the jasmine rice among plates and serve with the sambal, dried anchovy, roasted peanuts, cucumber, and eggs.
- 06
Serve promptly; refrigerate leftover rice within 2 hours.
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