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Nasi Lemak

Recipes Details

Preparation Time:

30 mins

Cooking Time:

45 mins

Servings:

2 people

Ingredients

Sambal

  • Sunflower oil
  • Water
  • 50g dried chillies (soaked)
  • 3 shallots
  • 4 garlic cloves
  • 1/2 inch ginger
  • 1/2 inch shrimp paste
  • 2 red onions (sliced)
  • 100g dry anchovies
  • 2 tbsp tamarind juice
  • 3 tbsp sugar
  • 1 tbsp salt

Rice

  • 1 cup rice
  • 250ml water
  • 250ml coconut milk
  • 1 inch ginger (sliced)
  • 2 garlic cloves (sliced)
  • 1/2 shallot (sliced)
  • 1 lemongrass (cut into 2 inch length)
  • 1 tbsp salt
  • 1 pandan leaf (knotted)

Fried Chicken

  • 4 chicken drumsticks
  • 1 red onion
  • 3 garlic cloves
  • 1 1/2 tbsp water
  • 1 stalk lemongrass (cut into 1 inch length)
  • 1 inch ginger
  • 3/4 tbsp fennel powder (jintan manis)
  • 1/2 tbsp cumin powder (jintan putih)
  • 3/4 tbsp coriander powder (ketumbar)
  • 1 tbsp meat curry powder
  • 1/2 tbsp chili paste
  • 1/4 tsp turmeric powder
  • 1 1/2 tbsp cornflour
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 1/2 egg (beaten)
  • 1/2 cup shredded coconut
  • 1 stalk curry leaves

Kitchen Appliances:

  • Rinnai RB-92G Hyper Burner Built-in Gas Hob

Method

Sambal:

  1. In a blender, blend soaked dried chillies, shallots, ginger, shrimp paste and a few tablespoon of water into a fine paste. Set the paste aside.
  2. Fry the anchovies until crispy then remove and set aside.
  3. Fry the sliced red onions then remove and set aside.
  4. Heat up 1/4 cup of oil in a pan then pour in the blended paste and 1/2 cup of water. Add in sugar, salt and tamarind juice and mix well. Fry until fragrant.
  5. Then stir in the fried anchovies and red onions. Mix to combine well and let the mixture simmer over low heat until it has thicken up.
  6. Once the mixture has thicken up, remove and set aside at room temperature to be served later.

Rice:

  1. Soak rice for 30 minutes.
  2. In a rice cooker, add in the rice (drained), coconut milk, water, ginger, garlic, shallot, lemongrass, salt and pandan leaf and let the rice does it’s magic.
  3. Once cooked, fluff the rice with chopstick or fork.

Fried Chicken:

  1. In a blender, blend onion, garlic and water.
  2. Using pestle and mortar, pound the lemongrass and ginger.
  3. In a big bowl, mix the blended and pounded ingredients with the drumsticks.
  4. Then add in the fennel powder, cumin powder, coriander powder, meat curry powder, chilli paste, turmeric powder, cornflour, shredded coconut, salt, sugar. beaten egg and curry leaves. Mix until all ingredients are well combined.
    If possible, marinate for at least an hour to let the flavours infuse.
  5. Fry the chicken for abut 15-20 minutes until golden brown.
  6. Then fry the leftover marinade to be used to garnishing (they taste great too!)

 

Serve the rice, fried chicken and sambal with hard boiled eggs, fried anchovies, peanuts and cucumber. Malaysia’s favourite nasi lemak, sorted!