🍚 Nasi Lemak

Name: Nasi Lemak
Total time: 50 min
Yield: 4
Cuisine: Malaysia
Ingredients: 300 g jasmine rice; 400 ml coconut milk; 2 pandan leaves, knotted; 60 g dried anchovies; 60 g peanuts; 4 eggs; 1 cucumber, sliced; Sambal: 10 dried chilies, 1 onion, 2 cloves garlic, 1 tbsp sugar, tamarind water

Origin: Malaysia

555kcal

per serving · 300 g

185kcal

per 100 g

18 gProtein6 g / 100 g

24 gFat8 g / 100 g

66 gCarbs22 g / 100 g

Nasi lemak is rice cooked in coconut milk with pandan leaf, served with a spicy-sweet sambal, crisp fried anchovies, roasted peanuts, a boiled or fried egg and cool cucumber slices. The rice is fragrant and rich, the sambal fiery, and the anchovies and peanuts add salty crunch. It is a classic Malaysian breakfast, often wrapped in banana leaf.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: sambal, fried anchovies

Not veganbecause of: sambal, fried anchovies, egg

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Peanuts

What it is made of

coconut ricesambalfried anchoviespeanutseggcucumber

Recipe

4 servings50 min

Ingredients

300 g jasmine rice
400 ml coconut milk
2 pandan leaves, knotted
60 g dried anchovies
60 g peanuts
4 eggs
1 cucumber, sliced
Sambal: 10 dried chilies, 1 onion, 2 cloves garlic, 1 tbsp sugar, tamarind water

Method

Rinse the rice and cook with coconut milk, 150 ml water, pandan and a pinch of salt until fluffy.
Blend soaked chilies, onion and garlic; fry the paste in 2 tbsp oil for 10 minutes, then add tamarind water, sugar and salt and simmer until thick.
Fry the anchovies and then the peanuts separately in a little oil until crisp; drain.
Boil the eggs for 8–9 minutes and halve them.
Serve the rice with sambal, anchovies, peanuts, egg and cucumber.

How to make it lighter

Make the rice with half coconut milk and half water to cut the fat.
Dry-roast the peanuts and anchovies in the oven instead of frying them.
Choose a boiled rather than fried egg and add extra cucumber.

History

'Nasi lemak' means 'rich' or 'creamy rice' in Malay, referring to the coconut milk. It is widely considered Malaysia's national dish and is also eaten in Singapore, Brunei and southern Thailand, from roadside stalls to restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →