Recipes Cuisine Asian Malaysian Malaysian Nasi Lemak 4.7 (15) 8 Reviews 7 Photos Nasi lemak is delicious Malaysian coconut rice, drizzled with an anchovy and hot chile sauce, then topped with fried anchovies, fried peanuts, sliced cucumber, and hard-boiled egg. Submitted by Tuty Jek Updated on November 14, 2023 Save Rate Print Share Trending Videos Close this video player 7 7 7 7 7 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 8 Jump to Nutrition Facts Ingredients Rice: 2 cups coconut milk 2 cups water 2 cups long grain rice, rinsed and drained 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced ¼ teaspoon ground ginger 1 whole bay leaf salt to taste Garnish: 1 cup oil for frying 1 cup raw peanuts 1 (4 ounce) package white anchovies, washed 4 large hard-boiled eggs, peeled and halved 1 medium cucumber, sliced Sauce: 2 tablespoons vegetable oil 1 medium onion, sliced 3 medium shallots, thinly sliced 3 cloves garlic, thinly sliced 2 teaspoons chile paste 1 tablespoon water, or more as needed (Optional) 1 (4 ounce) package white anchovies, washed ¼ cup tamarind juice 3 tablespoons white sugar salt to taste Directions Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready. While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease. Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet. Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed. Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes. Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber. Recipe Tip If you don't have tamarind juice, use the same amount of lemon juice as a substitute. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 578 Calories 32g Fat 57g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 578 % Daily Value * Total Fat 32g 41% Saturated Fat 14g 70% Cholesterol 128mg 43% Sodium 230mg 10% Total Carbohydrate 57g 21% Dietary Fiber 3g 12% Total Sugars 8g Protein 20g 39% Vitamin C 4mg 5% Calcium 72mg 6% Iron 5mg 29% Potassium 473mg 10% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved