Nasi Lemak
Nasi lemak, literally translated to "fat rice" but more accurately described as "rich rice," is Malaysia's national dish. It's a vibrant and flavourful combination of textures and tastes, making it a beloved breakfast and anytime meal.
The base of nasi lemak is fluffy white rice cooked with coconut milk and pandan leaves. The coconut milk infuses the rice with a subtle sweetness and a creamy texture, while the pandan leaves add a delicate, fragrant aroma.
Common accompaniments include:
- Sambal: A spicy chilli paste that adds a fiery kick to the dish. Sambal oelek, a bright red chili paste, is a popular choice.
- Roasted peanuts: These add a satisfying crunch and a touch of nuttiness to the overall flavour profile.
- Sliced cucumber: Cool and refreshing, cucumber slices provide a welcome contrast to the spicier elements.
- Fried Anchovies (Ikan Bilis): These tiny fried fish add a salty, savoury and crunchy element.
- An egg: though usually a hard-boiled egg, I like mine with a fried egg with a soft yolk and crispy edges as I love the creaminess of the yolk once it's burst.
I've also attached a recipe for easy chicken rendang here to serve alongside the coconut rice, but it's perfectly delicious to have the nasi lemak by itself with the cucumber, fried egg, fried anchovies and sambal.
Ingredients
For the Nasi Lemak (coconut rice):
- 240g Thai jasmine rice
- 165ml full-fat coconut milk
- 225ml water
- 1 stalk lemongrass, bruised and roughly quartered
- Pinch of salt
- 2 Pandan leaves
For the easy chicken rendang:
- 1kg chicken thighs
- 2 cloves garlic, minced
- 1 brown onion, finely chopped
- 1 tbsp red curry paste
- 1/2 can coconut milk (about 200ml)
- 2 tbsp brown sugar
- Water or chicken stock (as needed)
Pair it with
Instructions
For the coconut rice:
- In a rice cooker, combine the washed jasmine rice, coconut milk, water, lemongrass, salt, and pandan leaves (if using). Give it a stir and cook according to your rice cooker's instructions. If using a pot, bring the liquids and spices to a boil, then add the rice. Reduce heat to low, cover, and simmer for 18-20 minutes, or until cooked through. Fluff the rice with a fork before serving.
For an easy chicken rendang:
- Heat a pot over medium heat and add some cooking oil to sauté the onions for 3-4 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant.
- Add the chicken pieces and brown them on all sides, then stir in the red curry paste and cook for a further minute, allowing the spices to temper and release.
- Pour in the coconut milk and add the brown sugar. Bring the pot to a simmer, then reduce the heat to low and cover with a lid. Let the chicken simmer and cook for 30-45 minutes, or until tender and cooked through. Add water or stock as needed to maintain a sauce-like consistency.
To serve your fragrant nasi lemak with the flavourful chicken rendang, a side of fresh cucumber slices, sambal chili paste (if you have any), and roasted peanuts. It's a heavenly combo and one that you'll definitely be dreaming of after your first bite.
Tips:
- For a vegetarian option, replace the chicken for tofu in the rendang and reduce the cooking time as tofu cooks much faster in comparison.
Video demonstration
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