Nasi Lemak

Recipe for Nasi Lemak on a Banana Leaf with Sambal, Ikan Bilis and Hard-boiled Egg
5 servings
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Recipe Description

Nasi lemak is a type of rice iconic dish that originates from Malaysia. It is typically eaten for breakfast, but can also be enjoyed as a snack or light meal.

Malaysian Nasi lemak is made with coconut milk, pandan leaves, and other seasonings, and is often served with spicy sambal (sauce), fried anchovies and peanuts, hard-boiled eggs, and cucumber slices.

The dish has become popular in other Southeast Asia countries such as Singapore and Indonesia and is now starting to gain popularity in the West. Thanks to its unique flavour and versatility, nasi lemak is quickly becoming one of the most popular rice dishes in the world.

Coconut Rice and Condiments
550 g Rice grain
500 ml Water
1 tsp Salt
200 ml Coconut milk
2 pieces Pandan leaf, knotted
½ tsp AJI-NO-MOTO®
100 g Cucumber, sliced
3 Egg, hardboiled and halve
50 g Anchovy, fried
50 g Peanuts, fried
  1. Put in rice grain, water, salt, coconut milk, pandan leaves and AJI-NO-MOTO® into a rice cooker and let it cook.
Sambal Tumis for Nasi Lemak
1 tbsp Tamarind paste
300 ml Hot water
2 tsp Salt
4 tbsp Sugar
1 tsp AJI-NO-MOTO®
5 Shallot, sliced

Ingredient A: blended finely (Sambal) 

¾ cup Cooking oil
40 g Dried chili, cut, remove seed, boiled.
3 Onion
3 Shallot
3 clove Garlic
5 g Shrimp paste
  1. Heat a pan and sauté ingredient (A) until oil rises to the top.
  2. Pour in tamarind paste and hot water mixture, stir well.
  3. Add in AJI-NO-MOTO®, sugar and salt.
  4. Simmer for 15 minutes.
  5. Add in sliced shallots and cook until they soften.
  6. Serve cooked rice together with sambal, hardboiled egg, cucumber, peanut and anchovy.
Product Used
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-NO-MOTO® Recipes
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