Cooking Steamed Nasi Lemak: A Simple, Delicious Guide

Nasi lemak is a famous Malaysian rice dish, often served for breakfast and lunch. It is typically made with long-grain rice, coconut milk, ginger, onion, and pandan leaf (screwpine leaf). The rice is cooked in a mixture of coconut milk and water, or just coconut milk, and is infused with pandan leaves, although lemongrass or ginger slices can be used if pandan leaves are unavailable. The dish is served with various sides and condiments, including sambal (a spicy chilli paste), dried anchovies, hard-boiled eggs, sliced cucumber, and fried peanuts.

Rinse and cook the rice with coconut milk and water

Rinsing the rice is the first step in making nasi lemak. It is recommended to rinse the rice multiple times in running tap water until the water runs clear. This process ensures the rice is clean and helps to remove excess starch, making the rice less sticky.

Once the rice is rinsed, drain it thoroughly and add it to a rice cooker or saucepan. The liquid for cooking the rice is a combination of coconut milk and water. For every 100g of dry rice, use 175ml of liquid, consisting of equal parts coconut milk, chicken stock, and water. If using a rice cooker, add all the ingredients, including a pinch of salt and pandan leaves, and cook according to the cooker's instructions. If using a saucepan, bring the mixture to a boil over medium heat, then reduce the heat and simmer until the rice is tender.

The secret to delicious nasi lemak is in the aromatics added to the rice. Pandan leaves are highly fragrant with a floral aroma and are considered essential for an authentic dish. Fresh pandan leaves can be added directly to the rice. If using frozen pandan leaves, allow them to thaw first. Alternatively, you can use kewra water, adding a dash at the end of cooking. Ginger is another common aromatic added to nasi lemak, along with cinnamon, star anise, and lemongrass.

After cooking, remove and discard the pandan leaves and any other aromatics used. Fluff the rice with a fork before serving to ensure it is light and airy.

Prepare the sambal (chilli paste)

Sambal is the Malay word for chilli paste, and it is the most crucial component of nasi lemak apart from the rice. The process of making sambal starts with preparing the onion and garlic paste. To do this, blend the onion and garlic with oil—you can also add a few slices of galangal and ginger to the onions if you like. It is best to use oil instead of water when blending the aromatics as water will prolong the time required to caramelize the onion.

Next, transfer the paste to a wok or pan and sauté until it caramelizes and turns brown, which will take about ten minutes over low to medium heat. Then, cut the dried chilli into small sections and remove as many seeds as possible. If you don't remove the seeds, they will remain in the sambal and affect the texture. Boil the dried chilli in water until it becomes soft, then drain and blend into a smooth paste.

Now, remove the seeds from the red chillies and cut them into short pieces. Soak the dried shrimp in hot water until soft, then blend the dried chilli, red chilli, and dried shrimp with some oil. Combine the chilli paste with the caramelized onion in a wok or large saucepan and simmer for half an hour, adding some water if it becomes too dry.

Finally, add the onion slices, tamarind water, palm sugar, and salt to season the sambal. Simmer for up to an hour or until it becomes shiny and the oil separates from the sambal. It is now ready to serve.

Fry the peanuts

The peanuts are an important part of the nasi lemak dish, providing a nutty flavour and crunchy texture to the overall meal.

To fry the peanuts, you can either lightly fry them with a minimal amount of oil in a pan or toast them in the oven.

If frying, heat a small amount of oil in a pan over a medium heat. Add the peanuts and cook briefly, stirring occasionally, until lightly browned. Remove the peanuts with a slotted spoon and place them on paper towels to absorb any excess grease.

If toasting, preheat the oven to 180°C/350°F. Spread the peanuts in a single layer on a baking tray and bake for 5-10 minutes, or until lightly browned and fragrant. Stir the peanuts or shake the tray halfway through to ensure even cooking.

Once cooked, set the peanuts aside until you are ready to serve.

You can make a large batch of fried or toasted peanuts and store them in an airtight container to use another time.

Deep-fry the anchovies

Deep-frying the anchovies is the third step in preparing nasi lemak. The anchovies, or ikan bilis, are a key ingredient in this Malaysian dish, providing a salty crunch.

To deep-fry the anchovies, first heat up some cooking oil in a wok. You will need enough oil to submerge the anchovies. Once the oil is hot, add the anchovies and deep-fry them until they are crispy. This should take at least five minutes. You will know the anchovies are ready when the oil stops popping and tiny bubbles emerge at the side of the anchovies. Remove the crispy anchovies from the wok with a slotted spoon and drain them on paper towels. If you are not serving them immediately, keep them in an airtight container.

Boil the eggs

To make the hard-boiled eggs for nasi lemak, start by bringing a pot of water to a boil. Submerge the eggs in the water and simmer at just below boiling point for 16 minutes for hard-boiled eggs or 8 minutes for soft-boiled eggs. Transfer the eggs to ice water to prevent further cooking, then peel, cut, and serve.

If you're making the full nasi lemak dish, scoop the rice onto a plate and arrange the eggs, along with crispy anchovies, cucumber slices, and groundnuts around the rice. Place a dollop of sambal on top of the rice and serve with chicken curry, fried chicken, beef rendang, or tamarind prawns.

Frequently asked questions