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Nasi Lemak (Rice in Coconut Milk) Recipe

Nasi Lemak (Rice in Coconut Milk) Recipe

Nasi Lemak (Rice in Coconut Milk) Recipe

This breakfast meal is popular throughout Malaysia. It is traditionally wrapped in banana leaves and sold in many food stalls, Malay and Indian Muslim restaurants. The Spicy Baby Anchovies and eggs provide protein. Fresh vegetables such as cucumber or tomato slices complete the meal.

    • 2 hardboiled eggs, cut into halves, to serve
    • Freshly sliced cucumber and tomato, to garnish

Nasi Lemak :

    • 23/4 cups (650 ml) thin coconut milk
    • 500 g (21/2 cups) uncooked white rice, washed and drained
    • 2-cm (3/4-in) ginger, finely sliced into thin shreds
    • 5 shallots, thinly sliced
    • 1 teaspoon salt
    • 1 pandanus leaf, tied into a knot

Spicy Baby Anchovies :

    • 12 tablespoons oil
    • 300 g (10 oz) dried baby anchovies (ikan bilis), heads removed, washed and drained or 300 g (10 oz) medium fresh prawns, shelled and deveined
    • 10–15 dried red chillies, deseeded, cut into short lengths, soaked to soften
    • 5 shallots
    • 3 cloves garlic
    • 2 tablespoons Tamarind Juice
    • 3/4 cup (200 ml) thick coconut milk
    • 2 tablespoons sugar
    • 1 teaspoon salt, to taste

Method :

    1. Make the Nasi Lemak by combining the coconut milk and rice in the rice cooker. Add the shredded ginger, shallots and salt. Stir to mix well. Add the pandanus leaf. Cover and cook as you would normal rice. If you do not have a rice cooker, bring the washed rice and coconut milk to a boil with the other ingredients in an uncovered saucepan over moderately high heat. Reduce the heat once the liquid begins to evaporate, cover the saucepan and cook for another 5 minutes.
    2. To make the Spicy Baby Anchovies, heat 8 tablespoons of the oil in a wok over medium heat and fry the anchovies lightly until they turn a soft light brown. Remove with a slotted spoon and set aside to drain on a rack lined with paper towels. If using fresh prawns, cook until the prawns change colour and then remove and drain.
    3. Grind the dried chillies, shallots and garlic into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Heat the remaining 4 tablespoons of oil in a separate pan, add the ground paste and fry for 3 minutes until fragrant. Add the Tamarind Juice, thick coconut milk, sugar and salt. Stir to mix well. Return the fried anchovies to the pan. Cook for a further 5 minutes until the mixture is of a thick consistency.
    4. Remove from the heat and serve with the Nasi Lemak and the egg halves, and a plate of sliced cucumber and tomato on the side.

Serves 4–6
Preparation time : 25 mins
Cooking time : 45 min

See also Malaysia Cooking “Malay Curry Puffs Recipe”