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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A traditional Malaysian dish featuring fragrant coconut rice, crispy fried chicken, and a sweet and spicy sambal.
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Combine the washed rice, water, ginger, pandan leaves, and coconut milk in a round pan. Stir to combine.
Put the rice into the steamer (or rice cooker) and bring it to a boil over medium heat, about 5 minutes. Reduce heat to low and let the rice simmer for 15 to 20 minutes until tender and the water is absorbed.
Marinate the chicken thighs with oyster sauce, light and dark soy sauce, and white pepper for 2 hours or overnight. Coat with corn starch.
Deep fry one cup of peanuts with cold oil on low heat until the peanuts turn red and golden brown. Remove and set aside.
Heat up the oil in a wok. Place in the chicken thighs and deep fry until both sides are golden brown. Double frying will make the chicken thighs extra crispy. Remove and set aside.
With the remaining oil from frying the chicken thighs, deep fry 1 cup of anchovies until golden brown. Remove and set aside for later to serve with nasi lemak.
Trim and cut the dried chilies into short lengths and boil in hot water until soft. Drain.
Blend dried chilies, fresh red chilies, onions, and belacan with a little water until a fine paste forms.
Heat up the cooking oil in a wok over medium heat. Add the blended chili paste and sauté until aromatic.
Add Gula Melaka, tamarind peel, and salt. Continue to sauté over low heat for 30 minutes, stirring constantly. If the paste becomes too thick, add water and continue to cook. Taste and adjust with additional salt and Gula Melaka as needed.
Serve the coconut rice with cucumber slices, fried anchovies, peanuts, hard-boiled eggs, and fried chicken thighs. Add a generous amount of sweet sambal on the side.
Double frying the chicken thighs will make them extra crispy.
If the sambal paste becomes too thick, add water gradually to achieve the desired consistency.
How do I make coconut rice for Nasi Lemak?
To make coconut rice for Nasi Lemak, combine washed jasmine rice with water, ginger, pandan leaves, and coconut milk in a round pan. Bring it to a boil over medium heat for about 5 minutes, then reduce the heat to low and let it simmer for 15 to 20 minutes until the rice is tender and the water is absorbed.
What are some dietary substitutions for Nasi Lemak?
If you're looking for dietary substitutions for Nasi Lemak, you can use brown rice instead of jasmine rice for a healthier option. For a vegetarian version, replace the chicken with tofu or tempeh, and use vegetable broth instead of chicken stock in the rice. You can also omit the shrimp paste from the sambal for a vegan-friendly dish.
How should I store leftover Nasi Lemak?
To store leftover Nasi Lemak, place the coconut rice and other components in airtight containers. The rice can be refrigerated for up to 3 days, while the fried chicken should be consumed within 2 days for optimal freshness. Reheat the rice in the microwave with a splash of water to prevent it from drying out.
What can I serve with Nasi Lemak for a complete meal?
Nasi Lemak is traditionally served with cucumber slices, fried anchovies, peanuts, and hard-boiled eggs. For a complete meal, consider adding a side of pickled vegetables or a fresh salad to balance the richness of the dish. You can also serve it with a spicy sambal on the side for extra flavor.
Can I make the sambal in advance for Nasi Lemak?
Yes, you can make the sambal in advance for Nasi Lemak. Prepare the sambal and store it in an airtight container in the refrigerator for up to a week. Just reheat it gently before serving to enhance the flavors. This can save you time on the day you plan to serve Nasi Lemak.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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