• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation.

It truly is a dish that symbolizes the diversity of our country.

This recipe was first published in Flavours.magazine.

Recipe Ingredient

  • 300g long-grain rice (washed)
  • 1 1/2tsp salt
  • 4 pandan leaves (knotted)
  • 370-400ml santan sawit
  • Group A: Sambal ikan bilis
  • 10 dried chillies (cut into 3cm lengths and soaked)
  • 15g bird’s eye chillies
  • 2 red chillies
  • 150g shallots (peeled)
  • 3 candlenuts
  • palm oil (for frying)
  • 100g ikan bilis (fried anchovies)
  • 1 large onion (peeled & sliced)
  • 50ml water
  • 50g coarse sugar ( or to taste)
  • Group B: Condiments
  • hard-boiled eggs
  • sliced cucumber
  • peanuts
  • ikan bilis


  1. To prepare rice: Place rice, salt and pandan in a rice cooker. Pour santan over until about 2cm above the level of the rice. Cook rice till done, then fluff with a wooden ladle. Sprinkle any remaining santan over and stir to mix. Allow to stand for 10 to 15 minutes, and keep warm.
  2. To make sambal: Place the chillies, shallots and candlenuts in a blender and process to a paste, adding a little water if necessary. Heat oil in a wok over medium heat, sauté the paste until fragrant, stirring continuously. Then add the rest of the ingredients and simmer for 1 minute. Set aside.
  3. To serve: Spoon rice onto a cleaned banana leaf and arrange sambal, hard-boiled egg, cucumber, peanuts and ikan bilis around it.

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