How to Make Authentic Nasi Lemak at Home – Malaysia’s Favorite Coconut Milk Rice with Spicy Sambal

Nasi lemak is widely considered Malaysia’s national dish. At its core, it’s fragrant rice cooked in coconut milk and pandan leaf, served with sambal, fried anchovies, peanuts, cucumber slices, and boiled eggs. It’s eaten any time of day, from breakfast to late-night supper.

Nasi lemak with coconut rice, spicy sambal, fried anchovies, cucumber, peanuts, and egg

                                                

Ingredients:
For the rice:

• 2 cups jasmine rice

• 2 cups coconut milk

• 1 cup water

• 2 pandan leaves, tied in a knot

• 1/2 tsp salt

For sambal:

• 10 dried chilies (soaked, seeds removed)

• 5 shallots

• 2 cloves garlic

• 1 small piece belacan (shrimp paste)

• 1 tbsp tamarind juice

• 1 tbsp sugar

• Salt to taste

Condiments:

• 1/2 cup fried anchovies

• 1/2 cup roasted peanuts

• 2 hard-boiled eggs

• Sliced cucumber

Instructions:

1. Rinse rice until water runs clear. Combine with coconut milk, water, salt, and pandan leaves in a rice cooker. Cook until fluffy.

2. Blend soaked chilies, shallots, garlic, and belacan. Fry until fragrant. Add tamarind juice, sugar, and salt. Simmer until thick and oil separates.

3. Plate the rice with sambal, anchovies, peanuts, egg halves, and cucumber. Serve warm.
   Nasi lemak is aromatic, spicy, and satisfying—the essence of comfort food for many Malaysians.

Nasi lemak is more than just comfort food — it’s tradition, memory, and identity all in one dish. Whether you're cooking for family or showing off your skills to friends, this recipe brings a real taste of Malaysia right to your table.