Malaysian Nasi Lemak
Fragrant coconut rice served with spicy sambal, crispy fried chicken, and classic Malay sides for a complete, comforting meal.
Equipment
Ingredients
Rice
jasmine rice (rinsed)
400 g
coconut milk
400 ml
pandan leaf (tied in knot)
2 piece
salt
5 g
Sambal
dried red chilies (soaked)
15 g
shallots (peeled)
50 g
garlic (peeled)
10 g
ginger (peeled)
10 g
shrimp paste
5 g
palm sugar
10 g
tamarind paste
10 g
Protein
chicken drumsticks (skin-on)
4 piece
eggs
4 piece
Sides
cucumber (sliced)
100 g
roasted peanuts (roasted)
50 g
Instructions
Cook coconut rice
Rinse rice until water runs clear. Combine rice, coconut milk, pandan leaf, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid absorbed.
Prepare sambal
Blend soaked dried chilies, shallots, garlic, ginger, and shrimp paste into a smooth paste. Fry paste in oil over medium heat until fragrant and oil separates. Add palm sugar and tamarind paste, cook until thickened.
Fry chicken
Season chicken drumsticks with salt. Fry in hot oil over medium-high heat until golden and cooked through, about 12-15 minutes. Drain on paper towels.
Fry eggs
Fry eggs sunny-side up or over-easy in the same pan until whites are set but yolks remain runny.
Plate and serve
Spoon coconut rice onto plates. Top with fried chicken, sambal, fried egg, cucumber slices, and roasted peanuts. Serve immediately.
Original recipe
Storage
Store rice and chicken separately for best texture. Sambal keeps up to a week in fridge.
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