New this month
Malaysian Nasi Lemak

Malaysian Nasi Lemak

Tuty Jek

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 578 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 7
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

for the rice, do add one stalk of crushed lemongrass. it enhances the flavor and aroma. and for the sauce, blend the shallots and garlic together with the chile paste until smooth. First, saute ...

Most helpful critical review

A Malaysian classic. Nice recipe that turned out well.

Most helpful
Most positive
Least positive
Newest

for the rice, do add one stalk of crushed lemongrass. it enhances the flavor and aroma. and for the sauce, blend the shallots and garlic together with the chile paste until smooth. First, saute ...

We substituted lemon juice for the tamarind, and it turned out great. The recipe is a little complicated, but it's worth it!

this meal is absolutely delicious!.. i had a leftover of chicken curry n it goes really well with this meal too! definitely a keeper!

wow very very delicious i eat nasi lemak(fat rice) everyday the most popular one is nasi lemak antarabangsa in kg baru, kl, malaysia come people, visit malaysia n taste the real pot of malaysian...

A Malaysian classic. Nice recipe that turned out well.

For the coconut rice,instead of bay leaf i put in 1 pandan leaf and some fenugreek seeds.it really does enhance the aroma even more.as for the chilli sauce,i blended the shallots and the garlic ...

Very good. I used Sriracha as Chili paste. Other than that I followed the recipe.

Other stories that may interest you