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Nasi Lemak
Malaysian coconut rice served with sambal, fried anchovies, peanuts, cucumber and egg. Cooking the rice with pandan leaves right in the pot is what perfumes every grain with that distinct fragrance, rather than leaving the rice tasting like plain coconut milk alone.
Ingredients
Instructions
Combine rice, coconut milk, water, pandan leaves and salt in a pot.
Bring to boil, reduce heat, cover and cook 15 minutes.
Steam remaining 10 minutes with heat off.
Arrange warm coconut rice on a banana leaf.
Serve with anchovies, peanuts, cucumber, egg and sambal.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
