Nasi lemak
“Discover the joy of making Nasi lemak at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Nasi lemak at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.
This Nasi lemak is a beloved Malaysian dish that brings comfort and satisfaction to any meal. Its flavors have been refined over time to create the perfect balance that keeps people coming back for more.
Cooking is more than just preparing food—it's an act of love, creativity, and connection. This recipe embodies that spirit, offering you a chance to create something special in your own kitchen.
📋 Nasi lemak
📝 Ingredients
- •2 cups Coconut Milk
- •2 cups Water
- •1/4 tsp Ginger Paste
- •1 Ginger
- •1 Bay Leaf
- •2 cups Rice
- •4 Eggs
- •1 Cucumber
- •1 cup Peanuts
- •4 oz Anchovy Fillet
- •2 tbs Vegetable Oil
- •1 Onion
- •3 cloves Garlic
- •3 Shallots
- •2 tsp Chilli Powder
- •4 oz Anchovy Fillet
- •3 tbs Sugar
- •1/3 cup Tamarind Paste
👨🍳 Instructions
- 1
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
- 2
Step 2
- 3
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
- 4
Step 3
- 5
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
- 6
Step 4
- 7
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
- 8
Step 5
- 9
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
💡 Why This Recipe?
Discover the joy of making Nasi lemak at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Coconut Milk
- 4Taste as you go and adjust seasonings to your preference
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