Malaysian nasi lemak is widely regarded as the country’s national dish. Traditionally eaten for breakfast, it also makes a satisfying meal any time of day. At the heart of nasi lemak is coconut rice, aromatic with pandan leaves, served on a banana leaf alongside an array of accompaniments. The spicy sambal ikan bilis—made with dried anchovies—is a classic pairing that delivers the bold, savory, and slightly sweet flavors characteristic of Southeast Asian cuisine.
Malaysian Nasi Lemak (Coconut Rice with Dried Anchovy Sambal)
Course Main Dish
Cuisine Malaysian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author International Cuisine
Ingredients
- For the steamed coconut milk rice:
- 2 cups rice
- 3 pandan leaves, tied into a knot
- salt to taste
- 1 small can coconut milk5.6 oz
- water, as needed
- For the tamarind juice:
- 1 cup water
- tamarind pulp, about 3 tablespoons
- For the sambal ikan bilis:
- 1/2 red onion
- 1 cup dried anchovies (ikan bilis)
- 1 clove garlic
- 4 shallots
- 10 dried chilies (adjust to heat preference)
- 1 teaspoon belacan (prawn paste)
- 1/4 teaspoon salt
- 1 tablespoon sugar
- Sides:
- 2 hard-boiled eggs, sliced
- 8 small fish (smelt or small sardines)
- 1 cucumber, peeled and sliced
- roasted peanuts
- additional fried anchovies
- banana leaf for serving
Instructions
-
Rinse the rice until the water runs clear, then drain.
-
Combine the rice with coconut milk, a pinch of salt, and enough water to cook. Add the knotted pandan leaves for aroma and cook the rice until tender.
-
Prepare the tamarind juice by soaking tamarind pulp in 1 cup of water for about 15 minutes. Squeeze the pulp to extract the flavor, then strain and reserve the juice.
-
Rinse the dried anchovies, pat them dry, and shallow- or deep-fry until golden and crisp. Set aside.
-
Using a mortar and pestle (or a food processor), pound or blend the belacan with shallots, garlic and seeded dried chilies into a coarse paste.
-
Heat oil in a skillet and fry the paste until fragrant. Add the sliced red onion rings and cook briefly.
-
Stir in the fried anchovies, then add the reserved tamarind juice, salt and sugar. Simmer on low heat until the sambal thickens, then remove from heat.
-
Clean and halve the small fish, season with salt and deep-fry until crisp. Drain on paper towels.
-
To serve, place coconut rice on a banana leaf, spoon sambal ikan bilis over the rice, and arrange the fried fish, cucumber slices, sliced hard‑boiled eggs, roasted peanuts and extra fried anchovies on the side.
-
Enjoy this iconic Malaysian dish—balanced, aromatic, and full of texture and flavor.