Nasi Lemak (Traditional)
Traditional dish · Malaysian
The quintessential Malaysian breakfast or meal, featuring fragrant rice cooked in coconut milk and pandan leaves, served with a variety of classic accompaniments.
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Ingredients
- Jasmine rice2 cups
- Coconut milk1.5 cups
- Pandan leaves3-4 leaves, tied into a knot
- Water1 cup
- Salt1 tsp
- Ikan Bilis (dried anchovies)1/2 cup
- Peanuts1/2 cup
- Eggs4
- Cucumber1/2, sliced
- Sambal Belacan1/2 cup
- Vegetable oilfor frying
Steps
- 1
Rinse the jasmine rice thoroughly. In a pot, combine rice, coconut milk, pandan leaves, water, and salt. Stir well.
- 2
Cook the rice using a rice cooker or on the stovetop until fluffy and cooked through. Remove pandan leaves before serving.
- 3
While the rice cooks, fry the ikan bilis in hot oil until crispy. Drain on paper towels. In the same oil, roast the peanuts until fragrant.
- 4
Hard-boil the eggs, peel, and halve them.
- 5
Slice the cucumber.
- 6
To serve, place a portion of the fragrant rice on a banana leaf or plate. Arrange the sambal, ikan bilis, peanuts, egg halves, and cucumber slices around the rice.
