Nasi Lemak

nasi lemak


  • 4 tbsp cooking oil
  • 90g anchovies, cleaned
  • 1 onion, sliced thinly
  • 1 tsp tamarind, mixed with 2 tbsp water and squeeze out juice
  • ¼ tsp salt or to taste
  • 1 tsp sugar
  • Egg, boiled
  • Cucumber, sliced
  • Groundnuts, fried
  • 5 dried chilies, soaked
  • 3 red chilies
  • 6 shallots
  • 2 cloves garlic
  • 1 tsp belacan powder
  • 1 stock lemongrass, sliced (pounded)
  • 375gm long grain rice / 3 rice cooker cups
  • 1 teaspoon salt
  • 3 pandan leaves, tied into a knot
  • 200ml M&S Coconut Milk
  • 2 ½ cups water
  • Wash rice, drain and place in large pot. Add in salt & pandan leaves. Dilute 100ml M&S Coconut Milk with water and pour into rice. Cook until rice is almost cooked. Add in 100ml M&S Coconut Milk, reduce heat and cook till rice is tender.
  • Heat cooking oil and saute anchovies until golden brown. Remove and keep aside. In remaining oil, saute pounded sambal ingredients until fragrant. Add onion and mix well. Add in tamarind juice, sugar and salt, cook until thick. Stir in fried anchovies and mix well.
  • To serve with halved hard-boiled eggs, cucumber and groundnuts.

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