Nasi Lemak

Often eaten as breakfast, it’s never wrong to eat it for lunch, dinner or even as a late night snack.

Prep Time

30 min.

Cook Time

30 min.

Total Time

60 min.


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2 cups Rice
3 Pandan leaves
2 stems Lemongrass
1 tbsp Ginger (sliced)
Pinch of Salt (or to taste)
2 cups Coconut Milk
2 cups Water
 Dried Anchovies Sambal
2 tbsp Oil
1 tsp of Prawn Paste (Belacan)
4 Shallots (sliced thinly)
3 cloves Garlic
10 Dried Chillies
¼ tsp Salt & Pepper
2 tbsp of Sugar
1 pkt Anchovies
 Peanuts (fried or roasted)
 Boiled Eggs (halved)
 Cucumber (sliced)


  1. Rinse the rice and drain.
  2. Add the Pandan leaves, lemongrass, and ginger, a pinch of salt, coconut milk, and water.
  3. Cook the rice as usual.
  4. Fry all the anchovies and peanuts until they are light brown - put aside.
  5. Pound the prawn paste, sliced shallots, garlic and dried chillies with mortar & pestle (or use a food processor)
  6. Heat oil in pan and pour in the prawn paste, mix in the sliced shallots until fragrant, then add half the fried anchovies.
  7. Simmer on low heat until sambal has thickened, then set aside.
  8. Serve the steamed coconut rice with a spoonful of sambal on top.
  9. Add the condiments : Anchovies, Peanuts, Boiled Egg and Cucumbers.

Notes: This is a simple version, but you can also add Prawn Sambal or Spicy Fried Chicken.

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Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken