Best 3 Malay Style Coconut Rice Nasi Lemak Recipes

Nasi lemak, a traditional Malay dish, is a fragrant rice dish cooked in coconut milk and pandan leaves. It is often served with a variety of side dishes, including hard-boiled eggs, fried anchovies, peanuts, cucumber slices, and sambal. This flavorful dish is a staple in Malaysia and is also popular in other Southeast Asian countries.

This article provides three different recipes for nasi lemak:

1. **Classic Nasi Lemak Recipe**: This recipe provides step-by-step instructions for making the traditional nasi lemak rice, using coconut milk, pandan leaves, and fragrant rice. It also includes a recipe for the classic sambal, a spicy condiment made with chili peppers, shrimp paste, and other ingredients.

2. **Nasi Lemak with Chicken Rendang Recipe**: This recipe combines the classic nasi lemak with chicken rendang, a rich and flavorful beef stew. The chicken rendang is cooked in a blend of spices and coconut milk, and served on top of the nasi lemak.

3. **Nasi Lemak with Sambal Tumis Sotong Recipe**: This recipe features nasi lemak served with sambal tumis sotong, a spicy stir-fried squid dish. The squid is cooked in a sambal sauce made with chili peppers, tomatoes, and other ingredients, and served on top of the nasi lemak.

Whether you are a fan of classic nasi lemak or looking for variations with chicken rendang or sambal tumis sotong, this article provides detailed recipes to guide you in creating this delicious Malay dish.

Here are our top 3 tried and tested recipes!

MALAYSIAN NASI LEMAK

Malaysian Nasi Lemak image

Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.

Provided by Tuty Jek

Categories World Cuisine Recipes Asian Malaysian

Time 1h

Yield 8

Number Of Ingredients 21

Ingredients

2 cups coconut milk
2 cups water
¼ teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
¼ cup tamarind juice

Steps:

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.
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.
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.
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.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Nutrition Facts : Calories 578.3 calories, Carbohydrate 57.4 g, Cholesterol 127.5 mg, Fat 31.9 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 14 g, Sodium 230.4 mg, Sugar 7.7 g

MALAYSIAN COCONUT MILK RICE (NASI LEMAK)

Malaysian Coconut Milk Rice (Nasi Lemak) image

This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments.

Provided by Debbie R.

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups long-grain rice
1 1/2 cups coconut milk
1/2 inch piece fresh ginger, peeled and finely sliced
1/2 teaspoon salt
1/2 cinnamon stick

Steps:

In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).

Nutrition Facts : Calories 466.3, Fat 20.1, SaturatedFat 17.6, Sodium 349.6, Carbohydrate 64.7, Fiber 3.3, Sugar 6.9, Protein 7.9

MALAY STYLE COCONUT RICE (NASI LEMAK)

Malay Style Coconut Rice (Nasi Lemak) image

Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot)

Provided by ida ku zaifah

Categories One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

2 cups uncooked rice, washed
1 cup thick coconut milk, from 1 coconut
2 cups water
2 screwpine leaves, knotted
2 cm fresh ginger, sliced
3 onions, sliced
1 cinnamon stick
1 star anise
salt
sugar

Steps:

Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.

Nutrition Facts : Calories 527.7, Fat 13.7, SaturatedFat 11.8, Sodium 42.8, Carbohydrate 91.9, Fiber 4.2, Sugar 8.1, Protein 9.2

Tips:

For the best results, use fresh coconut milk. Canned coconut milk can also be used, but it will not be as flavorful.
If you don't have pandan leaves, you can use lemongrass or kaffir lime leaves instead.
Soak the rice for at least 30 minutes before cooking. This will help to remove the starch and make the rice more fluffy.
When cooking the rice, use a low heat and cover the pot. This will help to prevent the rice from sticking to the bottom of the pot and burning.
Once the rice is cooked, fluff it with a fork and let it cool slightly before serving.
Nasi lemak is traditionally served with a variety of side dishes, such as rendang, chicken satay, and sambal. You can also serve it with hard-boiled eggs, cucumber slices, and fried peanuts.

Conclusion:

Nasi lemak is a delicious and flavorful Malaysian dish that is perfect for a special occasion or a weeknight meal. With its rich coconut flavor and variety of side dishes, nasi lemak is sure to please everyone at the table. So, next time you're looking for a new and exciting dish to try, give nasi lemak a try!