A Timeless Malay Breakfast Built on Fragrance, Spice, and Perfect Harmony
Nasi lemak is not just a dish—it’s a cultural icon. At its heart is coconut rice, subtly perfumed with pandan and ginger, served alongside crispy ikan bilis, roasted peanuts, hard-boiled egg, and that essential spicy-sweet sambal. Finished with fried chicken or rendang for extra indulgence, this is a meal that delivers perfect balance—rich yet clean, fiery yet creamy, humble yet deeply comforting.
Ingredients
Serves 4
For the coconut rice
- 2 cups jasmine rice, rinsed
- 1½ cups coconut milk (375ml)
- 1 cup water (250ml)
- 2–3 pandan leaves, knotted
- 2 slices ginger
- ½ tsp salt
For the sambal
- 8 dried chilies, soaked
- 2 fresh red chilies
- 4 shallots
- 2 cloves garlic
- 1 small onion, sliced
- 1 tsp belacan (fermented shrimp paste)
- 2 tbsp tamarind juice
- 1 tbsp sugar
- ½ tsp salt
- 3 tbsp oil
Sides & garnishes
- 4 hard-boiled eggs, halved
- ½ cup ikan bilis (fried anchovies)
- ½ cup roasted peanuts
- Sliced cucumber
- Optional: fried chicken, sambal sotong, or beef rendang
Instructions
Combine rice, coconut milk, water, pandan, ginger, and salt in a rice cooker or pot. Cook until the grains are tender and fragrant. Fluff gently and keep warm.
For the sambal, blend soaked chilies, shallots, garlic, and belacan into a paste. Sauté the paste in oil until fragrant and deep red. Add sliced onion, tamarind juice, sugar, and salt, and simmer until the oil begins to separate and the sambal is rich and dark.
To assemble, plate a scoop of coconut rice, a spoonful of sambal, and arrange boiled egg, crispy ikan bilis, peanuts, and cucumber on the side. Add a protein for a heartier version, and serve hot.
Cooking Tips
Rinse the rice well for fluffiness—cloudy water equals starchy grains. Use thick coconut milk for richness, and always cook with pandan leaves for that unmistakable aroma. Fry ikan bilis low and slow until golden and crisp. The sambal can be made in advance—it keeps beautifully for up to a week and only deepens in flavor. Serve everything warm, but allow the rice to breathe for a few minutes after cooking to avoid clumping.
