That pretty much completes my shopping for all the ingredients I needed for this dish. I love that I can get ALL my ingredients under one roof, especially since it’s quite a specific Malaysian dish with so many different components. Usually I’d have to slowly obtain the ingredients from various Asian Grocers and supermarkets and butchers / fish shops but I love that I could go to one market and get all the freshest ingredients conveniently.
Going back to my dish, as a direct translation, “Nasi” means Rice and “Lemak” means Fatty which then translates to “Fatty Rice” to represent the creamy, rich coconut rice.
Traditionally, Nasi Lemak comes as a platter of food wrapped in banana leaves, with fragrant coconut rice cooked with pandan leaves, a hot spicy sambal sauce, and several choices of accompaniments such as:
- Fried Chicken
- Fried / Hard Boiled Egg
- Sambal Sotong (Chilli Cuttlefish)
- Fried Curry Fish
- Beef Rendang
- Stir Fried Kangkung
- Acar (Pickled Vegetables)
- Cucumber Slices
- Fried Anchovies and Roasted Peanuts
I grew up eating and loving Nasi Lemak. What is there not to love? Every single component of this dish screams deliciousness. As a kid (and sometimes even now at home), I would dig into this dish with my bare hands and clean up the plate. The eating experience is so much more enjoyable and the food seems so much tastier when eating using bare hands.
I was very pleased with all the ingredients I picked up from the market, and very happy with the end result. It is a bit of work, as there are many elements to this dish, but it is all worth it. You can keep it simple by reducing the number of accompaniments and keeping to just the basic rice, sambal, egg and anchovies / peanuts combination.
Cooking Time: 60 minutes
3 cups of medium grain rice
400ml coconut milk
2 tsp salt
4 tbsp sugar
2 pandan leaves
In a rice cooker, combine all the above ingredients and stir well before cooking.
Sambal Chilli for Nasi Lemak:
500g chilli paste
2 big onions
1/2 cup cooking oil
3 tbsp sugar
2 tbsp gula melaka
1/2 tsp salt
1/4 piece of belachan
1/2 tbsp assam juice
Slice shallots and big onions thinly.
Heat cooking oil and fry sliced shallots and big onions until fragrant.
Add in chilli paste and belachan and fry until thick about 30 minutes.
Finally add sugar, gula melaka, assam juice and salt to taste.
8-10 chicken wings
2 egg whites, lightly beaten
1 packet of Kentucky seasoning flour
Oil for deep frying
Dip chicken wings into egg white, and coat with Kentucky flour. Deep fry until golden brown. Set aside.
2 tbsp vegetable oil
Heat 2 tablespoons of oil in a frypan on high heat. Fry each egg on one side, covering the pan for 30 seconds to cook the top side. Remove from pan and set aside.
8 fresh sardines
1 tbsp curry powder
Oil for deep frying
Lightly coat sardines with curry powder and deep fry until crispy. Set aside.
Place banana leaves onto plates. Plate up coconut rice, followed by fried egg on top, with the sambal, fried chicken, fried fish, cucumber slices, roasted peanuts and fried anchovies. Serve immediately and enjoy!