Nasi Lemak: Malaysia’s National Dish
Nasi lemak is more than just a meal - it’s a cultural icon in Malaysia.
Known for its rich and aromatic coconut rice, this dish is a staple breakfast food but is enjoyed at any time of the day. Served with a variety of savoury, spicy, and crunchy toppings, it’s a perfect balance of textures and flavours.
Whether you’re new to Malaysian cuisine or a longtime fan, this easy nasi lemak recipe will bring authentic flavours straight to your kitchen.
Hey, I'm Verna!
About this recipe
What is Nasi Lemak?
Nasi lemak, which translates to "fat rice" (though "rich rice" is a better description), is Malaysia’s beloved national dish.
It consists of fragrant rice cooked in coconut milk and pandan leaves, giving it a subtle sweetness and a luxurious, creamy texture.
Traditionally, it’s served with a variety of toppings that add spice, crunch, and umami, including:
- Sambal: A fiery chilli paste that brings heat and depth.
- Fried anchovies (Ikan Bilis): Crispy, salty, and packed with umami.
- Roasted peanuts: A crunchy, nutty contrast to the soft rice.
- Cucumber slices: Refreshing and cooling, balancing the spice.
- Egg: Usually hard-boiled, but I love it with a crispy fried egg and a soft yolk!
Many enjoy nasi lemak on its own, but it can also be served with chicken rendang, fried chicken, or curry for an even heartier meal.
A Brief History of Nasi Lemak
Nasi lemak has deep roots in Malaysian culture and history. It originated as a farmer’s meal, providing long-lasting energy for hard labour.
Over time, it evolved into a national favourite, sold by street vendors, hawker stalls, and even high-end restaurants.
Today, it’s enjoyed not only in Malaysia but also in neighbouring countries like Singapore, Indonesia, and Thailand, each with their own variations.
Why You’ll Love This Nasi Lemak Recipe
- Authentic Flavours: Recreates the classic taste of Malaysian nasi lemak.
- Easy to Make: Simple steps and readily available ingredients.
- Customisable: Enjoy it on its own or pair it with chicken rendang for an extra indulgence.
- Perfect Anytime Meal: Whether for breakfast, lunch, or dinner, nasi lemak never disappoints.
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
1. 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.
2. 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
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. Enjoy!
FAQs
1. What kind of rice is best for nasi lemak?
Traditionally, jasmine rice is used because of its soft, fluffy texture and fragrant aroma. However, basmati rice or long-grain rice can also work.
2. Can I make nasi lemak in a rice cooker?
Yes! Simply add the rice, coconut milk, pandan leaves, and water to your rice cooker and cook as you normally would.
3. How spicy is sambal?
Sambal can be quite spicy, but you can adjust the heat level by using fewer chillies or adding a bit of sugar to balance it out.
4. What can I substitute for pandan leaves?
If you can’t find pandan leaves, you can leave them out or add a small drop of pandan extract. The dish will still be delicious!
5. How do I store leftover nasi lemak?
Store the rice and toppings separately in airtight containers in the fridge. The rice can be reheated in the microwave or on the stovetop with a splash of water.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
