Nasi lemak

Story behind the dish

Nasi lemak is a beloved Malaysian dish that embodies the vibrant flavors and comforting traditions of Southeast Asia. Its fragrant coconut rice, paired with a medley of spicy, salty, and sweet accompaniments, creates a harmonious sensory experience in every bite. This dish is often enjoyed as a hearty breakfast or festive meal, bringing friends and family together around a shared love for bold flavors.

The magic of Nasi lemak lies in its combination of aromatic rice cooked in coconut milk, crispy anchovies, crunchy peanuts, and fresh vegetables. Each element tells a story of Malaysia’s rich culinary history—a tapestry woven with spices, seafood, and tropical ingredients that celebrate the bounty of the region.

Ingredients

• 2 cups (480 ml) coconut milk
• 2 cups (480 ml) water
• 1/4 teaspoon ginger paste
• 1 fresh ginger root, grated
• 1 bay leaf
• 2 cups (370 g) rice
• 4 eggs
• 1 cucumber, sliced
• 1 cup (150 g) peanuts
• 4 oz (113 g) anchovy fillets (divided into two portions)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 shallots, sliced
• 2 teaspoons chili powder
• 3 tablespoons sugar
• 1/3 cup tamarind paste

Step-by-step

1. In a medium saucepan over medium heat, stir together coconut milk, water, ginger paste, grated ginger, a pinch of salt, bay leaf, and rice. Cover and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes, or until the rice is tender and fragrant.

2. While the rice cooks, place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from heat. Cover and let the eggs sit in hot water for 10 to 12 minutes. Transfer eggs to cold water, peel, and slice in half. Slice the cucumber into thin rounds and set aside.

3. In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. Add peanuts and cook briefly until lightly browned. Using a slotted spoon, remove peanuts and drain on paper towels. Next, add one portion of anchovy fillets to the skillet; cook briefly until crisp, turning occasionally. Remove with a slotted spoon and drain on paper towels. Discard any excess oil and wipe out the skillet.

4. Heat 2 tablespoons of oil in the same skillet. Sauté the onion, garlic, and shallots until fragrant, about 1-2 minutes. Stir in the chili paste and cook for 10 minutes, stirring occasionally to prevent sticking. If the paste becomes too dry, add a small splash of water. Incorporate the remaining anchovy fillets and cook for 5 minutes. Stir in salt, sugar, and tamarind paste; simmer until the sauce thickens, about 5 minutes.

5. To serve, spoon the fragrant onion and garlic sauce over the warm coconut rice. Garnish with peanuts, fried anchovies, cucumber slices, and halved eggs for a complete, delicious Nasi lemak plate.

Chef’s tips & serving ideas

• For extra flavor, add a handful of fresh herbs like cilantro or Vietnamese coriander on top before serving.
• Serve this dish with a side of sambal chili for those who love an extra spicy kick.

Closing thoughts

Nasi lemak is more than just a meal—it’s an invitation to explore Malaysian culture through its rich, complex flavors. Whether enjoyed at dawn or in the evening, this comforting dish promises a satisfying journey for your taste buds. Embrace the warmth and boldness of each ingredient, and let it transport you to the bustling streets of Kuala Lumpur with every bite.