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Indonesian/Malaysian · Breakfast

Nasi Lemak

Non-vegEasy

Diet: Non-veg

Nasi Lemak is a Indonesian/Malaysian dish. Keep the rice covered during cooking and resting.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Nasi Lemak. The photo includes fried chicken and a coconut drink as accompaniments.
The photo includes fried chicken and a coconut drink as accompaniments. Representative photograph of Nasi Lemak. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Rice

Sambal

Serve

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Rice · About 15 min

  1. Rinse rice from 300 g jasmine rice, 250 ml coconut milk, 250 ml water, 2 pandan leaves, ½ tsp salt; combine with its remaining ingredients. Simmer covered 15 minutes; rest 10 minutes.

Sambal · About 10 min

  1. Cook onion in oil from 20 ml neutral oil, 100 g onion, chopped, 30 g sambal oelek, 15 g sugar, 15 g tamarind paste, 50 ml water 5 minutes. Add remaining sambal ingredients; simmer 10 minutes.

Serve · About 7 min

  1. Remove pandan. Divide rice and sambal among plates with 4 hard-boiled eggs, 150 g cucumber, sliced, 40 g roasted peanuts.

    Check: The rice grains are tender and the coconut liquid is absorbed.

Tips

  • Keep the rice covered during cooking and resting.
  • Judge Nasi Lemak by the texture and doneness signs in its steps. Your pan and heat affect how long Nasi Lemak takes to cook.

Substitutions

  • Use cashews instead of peanuts.

Storage

  • Cool Nasi Lemak in shallow portions and refrigerate promptly, ideally within one hour. Finish Nasi Lemak within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Nasi Lemak once, until it steams throughout and reaches 74°C / 165°F. If serving Nasi Lemak as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Nasi Lemak one day ahead. For Nasi Lemak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasi Lemak on the day of serving.

FAQ

What matters most when making Nasi Lemak?

Keep the rice covered during cooking and resting.

What can I substitute in Nasi Lemak?

Use cashews instead of peanuts.

Can I prepare Nasi Lemak ahead?

Prepare the measured ingredients for Nasi Lemak one day ahead. For Nasi Lemak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasi Lemak on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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