Nasi lemak, often referred to as Malaysia’s national dish, is a flavorful, aromatic, and deeply satisfying meal that showcases the country’s rich culinary heritage. Translating to “rich rice” in Malay, nasi lemak features fragrant rice cooked in coconut milk and pandan leaves, traditionally served with a spicy sambal (chili paste), crispy anchovies, roasted peanuts, cucumber slices, and a hard-boiled or fried egg. Variations may include fried chicken, beef rendang, or sambal squid, making it a dish that’s as versatile as it is beloved.
What sets nasi lemak apart from many other rice dishes is the beautiful balance of textures and flavors—creamy rice, spicy sambal, salty anchovies, crunchy peanuts, and refreshing cucumber. It’s a meal that engages all the senses and reflects the multicultural influences of Malaysia, including Malay, Chinese, and Indian culinary traditions. Making it at home may seem intimidating at first, but this recipe guide will walk you through each component, showing how simple ingredients can come together into something extraordinary.
Whether you’re new to Malaysian cuisine or already a fan of Southeast Asian flavors, nasi lemak is a dish worth mastering. It’s not only a great introduction to bold and fragrant cooking, but it also brings the experience of a traditional Malaysian breakfast or lunch right into your kitchen—no passport required.
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Best Time to Eat & What to Serve With It
Traditionally, nasi lemak is served as a breakfast dish in Malaysia and Singapore, often wrapped in banana leaves and sold at roadside stalls. However, its rich and savory components make it suitable for any meal—breakfast, lunch, or dinner. In modern settings, it’s commonly enjoyed as a hearty lunch or dinner, especially when paired with proteins like fried chicken, beef rendang, or sambal prawns.
To complete the meal, consider serving it with a cup of Malaysian teh tarik (pulled milk tea) for breakfast or a refreshing lime soda for lunch. For a more festive dinner, pair nasi lemak with side dishes like acar (pickled vegetables) or a light soup. However you serve it, nasi lemak offers an unforgettable combination of flavors that turns even an ordinary day into a celebration of Malaysian cuisine.
How to Make Nasi Lemak
Nasi Lemak Recipe Ingredients
For the Coconut Rice:
2 cups jasmine rice
1 1/2 cups coconut milk
1 1/2 cups water
3 pandan leaves, knotted
1 teaspoon salt
For the Sambal:
2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
10 dried chilies, soaked in hot water and blended into a paste
1 teaspoon belacan (shrimp paste)
1/2 cup tamarind juice (soak tamarind pulp in warm water and strain)
2 tablespoons sugar
Salt
For the Sides:
4 hard-boiled eggs, halved
1 cup ikan bilis (dried anchovies), cleaned
1/2 cup peanuts
1 cucumber, sliced
Oil for frying
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Step By Step How to Make Nasi Lemak
Making the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker, combine the rice, coconut milk, water, pandan leaves, and salt. Cook until the rice is done. If using a pot, bring to a boil, then reduce to a simmer and cook covered for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Making the Sambal
Blend the soaked dried chilies into a paste. Prepare the tamarind juice and finely chop the onions, garlic, and ginger. Heat oil in a pan over medium heat. Sauté the onions, garlic, and ginger until fragrant and soft. Add the chili paste and belacan to the pan. Cook for 5-7 minutes, stirring frequently, until the oil separates from the paste.
Stir in the tamarind juice and sugar. Simmer for another 10 minutes until the sambal thickens. Add salt to taste.
Preparing the Sides
Heat oil in a pan and fry the ikan bilis until golden brown and crispy. Remove and drain on paper towels. In the same pan, toast the peanuts until golden brown. Remove and set aside. Hard boil the eggs, peel, and cut them in half.
Assembling Nasi Lemak
Place a serving of coconut rice on a plate. Arrange the sambal, fried ikan bilis, toasted peanuts, boiled eggs, and cucumber slices around the rice. Garnish with additional sambal on top of the rice if desired.
Tips To Make Nasi Lemak
Nasi Lemak is all about balancing flavors. Adjust the sweetness, saltiness, and spiciness of the sambal to your preference. These are essential for the fragrant aroma in the rice. If you can’t find fresh pandan leaves, pandan extract can be used as a substitute.
Ensure the ikan bilis is crispy by frying it over medium heat until golden brown.
How Many Calories Have Nasi Lemak
Coconut Rice: 300-350 calories per cup
Sambal: 100-150 calories per serving
Fried Ikan Bilis and Peanuts: 200-250 calories per serving
Boiled Egg: 70-80 calories each
Cucumber: 10-20 calories
Total: Approximately 680-850 calories per serving
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.