Nasi Lemak
Prep time
Cook time
Total time
This is Malaysia's national dish.
Recipe type: Rice
Cuisine: Malaysian
Serves: 4 servings
  • 1 cucumber
  • 3-4 tablespoons dried anchovies
  • 6 eggs, hard boiled
  • ½ cup roasted peanuts
  • 3 cups jasmine or basmati rice (4 "rice cooker" cups)
  • ½ knob ginger, peeled and sliced into large chunks
  • 5-6 pandan or screwpine leaves, tied into a knot
  • 2 stalks of lemongrass, white part only, crushed/bruised with a stone
  • 3 cups (~700 mL) warm water
  • 1 can (400mL/1.7 cups) coconut milk
  • 2¼ teaspoons salt
  • 1½ teaspoons sugar
  1. Thinly slice cucumber and set aside.
  2. Deep fry anchovies in a pan with about 1 inch high of oil for 5-6 minutes. Set aside on a paper towel and let cool. Alternatively, toss anchovies with just enough canola oil to cover. Bake at 350°F for 8-10 minutes, or until fragrant and crispy. Set aside.
  3. Hard boil eggs and slice into ⅕ inch slices (or use an egg slicer!)
  4. Mix together salt, sugar, and water until dissolved. Combine water/salt/sugar mixture together with rice, ginger, pandan/screwpine leaves, lemongrass, and coconut milk into a rice cooker and cook according to the rice cooker’s instructions. Instead of using coconut milk and water, you can also use coconut water as the liquid for the entire dish.
  5. If you don’t have a rice cooker, then cook everything except for the coconut milk on a stovetop over low heat until the water is absorbed. Add coconut milk and cook, covered, for an additional 8-10 minutes at low heat, undisturbed. Turn off heat and let sit for an additional 10 minutes.
  6. Lay out all the accompaniments and serve with rice.
Recipe by Tiny Urban Kitchen at