Nasi Lemak

Fragrant coconut rice perfumed with pandan leaves and infused with garlic and chilies creates the aromatic foundation of this beloved Malaysian comfort food. Creamy coconut milk transforms simple rice into something richly luxurious, while the gentle heat builds with each bite. Perfect for a weekend brunch or whenever you crave authentic Southeast Asian flavors at home.

Ingredients

2 cups long-grain white rice (400g)

1 can (14 ounces/400ml) coconut milk

1 3/4 cups water (420ml)

3 pandan leaves, tied in a knot

1 teaspoon salt

3 cloves garlic, minced

2 red chilies, deseeded and chopped

4 shallots, chopped

1 tablespoon shrimp paste (belacan)

3 tablespoons vegetable oil

1 cup unsalted roasted peanuts (150g)

3/4 cup dried anchovies (ikan bilis), cleaned (100g)

3 large eggs

1 cucumber, sliced into batons

Salt and sugar to taste

Instructions

Rinse the rice under cold running water until the water runs clear, then drain completely.

In a blender or food processor, combine the minced garlic, red chilies, shallots, and shrimp paste. Blend into a smooth paste, adding 1 tablespoon of water if needed.

Heat 1 tablespoon of oil in a large pot or rice cooker over medium heat and fry the chili-garlic paste for 2-3 minutes, stirring constantly until fragrant and the raw smell disappears.

Add the rinsed rice to the pot and stir-fry for 1-2 minutes to coat with the oil and spice paste. Pour in the coconut milk and water, add the pandan leaves and salt, and stir well. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and all liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

While the rice cooks, heat the remaining 2 tablespoons of oil in a small skillet over medium-high heat. Add the cleaned dried anchovies and fry for 3-4 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and set aside.

In the same skillet, fry the roasted peanuts over medium heat for 2-3 minutes, stirring constantly until fragrant. Transfer to another paper towel-lined plate and set aside.

Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit covered for 12 minutes. Transfer to an ice bath, then peel and cut in half.

Remove the pandan leaves from the cooked rice and fluff gently with a fork to separate the grains.

To assemble, divide the coconut rice onto individual plates or a serving platter. Arrange the fried anchovies, roasted peanuts, hard-boiled egg halves, and cucumber slices around the rice in separate piles or sections.

Serve immediately with sambal (chili paste) on the side for diners to add according to their heat preference.