Nasi Lemak

By Mak

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Main Dish

Nasi Lemak

By Mak (Bishan)

Shared by SG Recipe Book, mother

Fragrant coconut rice served with sambal, fried anchovies, peanuts, cucumber, and egg - Malaysia and Singapore's beloved breakfast.

0
50 min
4 servings
Malaymedium

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https://sgrecipebook.com/r/tyTJXp
Nasi Lemak

Ingredients

  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 2 pandan leaves, knotted
  • 1 inch ginger, sliced
  • Salt to taste
  • 100g ikan bilis (dried anchovies)
  • 100g roasted peanuts
  • 4 eggs, hard-boiled or fried
  • Cucumber slices
  • For sambal: 15 dried chilies, 5 shallots, 3 cloves garlic, 1 tbsp belacan, tamarind juice, sugar, salt

Preparation

  1. 1

    Rinse rice and cook with coconut milk, water, pandan leaves, ginger, and salt.

  2. 2

    For sambal: Blend soaked dried chilies, shallots, garlic, and belacan.

  3. 3

    Fry sambal paste until oil separates, add tamarind juice, sugar, and salt.

  4. 4

    Fry ikan bilis until crispy, set aside.

  5. 5

    Arrange coconut rice on plate with sambal, ikan bilis, peanuts, egg, and cucumber.

  6. 6

    Serve wrapped in banana leaf for authentic presentation.

Tips from Mak

"Use good quality coconut milk - it makes all the difference in the rice fragrance."

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SG Recipe Book

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