Recipe

Nasi Lemak (Malaysian Coconut Rice)

Fragrant coconut rice with a quick spicy sambal, crunchy peanuts, cucumber, and eggs. Comfort food with bright, bold flavor.

By Matt Campbell

•

4.8

A plated nasi lemak with coconut rice, glossy sambal, sliced cucumber, hard-boiled egg, and roasted peanuts on a simple white plate on a warm kitchen table

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Nasi lemak is one of those dishes that makes you stop mid-bite and just listen to what the flavors are doing. You get coconut-scented rice that is soft and rich, sambal that is sweet-spicy and a little funky, and then all the crunchy, cooling, savory stuff around it that makes every forkful different.

This is my home-kitchen version built for real life. No specialty equipment required. No 2-hour hunt for obscure ingredients. We are going to make fragrant coconut rice, a quick sambal that hits the right notes, and the classic toppings that make nasi lemak feel like nasi lemak.

Coconut milk, jasmine rice, shallots, garlic, dried chilies, anchovies, eggs, cucumber, peanuts, and lime arranged on a clean kitchen counter in bright natural light

Why It Works

Coconut rice that actually tastes like coconut: simmered with coconut milk, water, and aromatics so every grain is fragrant, not greasy.
A sambal that is balanced: spicy, a little sweet, a little tangy, and savory enough to make rice exciting.
Texture contrast in every bite: crunchy peanuts, crisp cucumber, creamy egg, plus optional crispy anchovies for that signature salty pop.
Flexible serving: keep it simple (egg and cucumber) or go bigger with chicken, shrimp, or fried fish on the side.

Pairs Well With

Storage Tips

Store components separately if you can. Nasi lemak is all about contrast, and mixing everything together turns the crunchy stuff soft.

Coconut rice: Cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat with a splash of water, covered, in the microwave or in a small pot on low.
Sambal: Refrigerate up to 7 days. It actually gets better after a night in the fridge. Warm gently in a pan if you want it looser.
Eggs: Keep peeled eggs refrigerated up to 3 days (unpeeled up to 1 week). Slice right before serving.
Peanuts: Store at room temp in a sealed container for 1 to 2 weeks.
Crispy anchovies: They go soft fast in humidity. Store in an airtight container and use within 1 to 2 days for best crunch. If you want to keep them longer, refrigerate up to 5 days or freeze up to 1 month, then re-crisp in a dry skillet for 1 to 2 minutes.

Freezing: The rice freezes okay for up to 1 month, but the texture is best fresh. Sambal can be frozen for up to 2 months.

Common Questions

What does nasi lemak taste like?

Think: creamy, fragrant coconut rice plus a sweet-spicy sambal. Then you get salty crunch from peanuts (and often anchovies), cool snap from cucumber, and richness from egg. It is comforting and loud in the best way.

Do I have to use anchovies?

Nope. Traditional nasi lemak often includes crispy anchovies (ikan bilis), but you can skip them and still have an awesome plate.

If you want the classic crunch, you have two easy options: (1) buy a store-bought pre-fried anchovy snack (often labeled “crispy anchovies” or “ikan bilis goreng”), or (2) shallow-fry dried ikan bilis at home. If you want a similar savory edge without anchovies, add an extra pinch of salt to the sambal and consider a small splash of soy sauce.

Is sambal always super spicy?

It can be, but you control it. Start with fewer dried chilies and remove the seeds. You can also add a little more sugar to soften the heat without flattening the flavor.

Is this sambal traditional?

This is a simplified, weeknight-friendly sambal that hits the sweet, spicy, tangy notes. Many traditional nasi lemak sambals include belacan (shrimp paste) and may use fresh chilies, and they often cook longer. If you want to go more traditional, add a small piece of belacan while frying the paste and cook it a few minutes longer.

Do I have to use tomato paste?

No. It is optional here. I use a little as a shortcut for color and body, especially when I am using dried chilies. You can skip it and just cook the paste a touch longer to concentrate the flavor.

Can I use basmati rice instead of jasmine?

Yes. Jasmine is classic for the aroma, but basmati works. Keep the liquid about the same and taste for salt at the end.

What can I serve with nasi lemak?

Common add-ons are fried chicken (ayam goreng), sambal shrimp, curry chicken, or grilled fish. At home, I love it with a simple fried egg if I am feeling extra cozy.

Is banana leaf required?

No, but it is a fun, very classic touch. If you have banana leaf, warm it quickly over a flame or in a dry pan to make it pliable, then use it as a liner for serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot with lid (for rice)
Small skillet or saucepan (for sambal)
Blender, small food processor, or immersion blender cup
Fine mesh strainer (optional, for rinsing rice)
Cutting board and knife
Small pot (for boiling eggs)

The first time I tried nasi lemak, I remember thinking, this is basically a perfect plate blueprint. You have comfort (rice), heat (sambal), crunch (peanuts), cool (cucumber), and something rich (egg) all showing up to the party like they planned it. When I started making it at home, I learned fast that you do not need a massive pantry to get the vibe. You need good coconut milk, a sambal you actually taste as you go, and a willingness to let your rice smell like something you want to eat.

Nasi Lemak (Malaysian Coconut Rice)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4

Ingredients

For the coconut rice

2 cups jasmine rice
1 cup full-fat coconut milk
1 1/2 cups water
1 teaspoon kosher salt (plus more to taste)
2 pandan leaves, tied in a knot (optional)
1 (1-inch) piece fresh ginger, sliced (optional)

Pandan note: If you cannot find pandan, just skip it. The rice will still be fragrant from the coconut milk. Ginger is optional, but nice.

A saucepan on a stove with rinsed jasmine rice, coconut milk, water, and a tied pandan leaf ready to simmer

For the quick sambal

10 to 12 dried red chilies, stemmed (use fewer for milder)
Boiling water, enough to cover (for soaking chilies)
4 shallots, peeled and roughly chopped
3 cloves garlic
1 tablespoon neutral oil (plus more if needed)
2 tablespoons tomato paste (optional, for color and body)
1 tablespoon brown sugar or palm sugar (more to taste)
1 tablespoon tamarind concentrate or 2 tablespoons tamarind pulp mixed with 3 tablespoons warm water and strained
2 tablespoons water, as needed to loosen
1 tablespoon fish sauce (or soy sauce for no-fish option)
Salt to taste
Optional: 1/2 teaspoon belacan (shrimp paste), for a more traditional funk

For serving

4 large eggs (hard-boiled or fried)
1 large cucumber, sliced
1/2 cup roasted peanuts
1/2 cup crispy fried anchovies (optional, store-bought or homemade, see notes)
Lime wedges (optional but great)

Anchovy note: “Crispy fried anchovies” can mean a store-bought crunchy snack, which is the easiest route. If you have dried ikan bilis, you can shallow-fry them at home in a small amount of oil until crisp, then drain well.

Instructions

1) Rinse and start the coconut rice

Rinse the jasmine rice in cool water until the water runs mostly clear. Drain well.
Add rice to a medium pot with coconut milk, water, salt, and (if using) pandan and ginger. Stir once to combine.
Bring to a gentle boil over medium-high heat, then immediately reduce to low, cover, and simmer for 15 minutes.
Turn off heat and let the rice steam, covered, for 10 minutes. Fluff with a fork. Taste and add a pinch more salt if needed.

If the rice is still a bit firm: Sprinkle 2 to 3 tablespoons water over the top, cover, and steam on very low heat for 5 more minutes, then rest off heat for another 5 minutes.

A hand fluffing steamed coconut rice with a fork in a pot on a stove, with visible steam rising

2) Make the quick sambal

Use kitchen scissors to snip the dried chilies into shorter pieces. Tap out seeds for less heat.
Cover the chilies with boiling water and soak for 10 to 15 minutes until softened, then drain well.
Blend the softened chilies with shallots and garlic, adding 1 to 2 tablespoons water as needed to make a smooth paste.
Heat oil in a small skillet over medium heat. Add the chili paste and cook, stirring often, until it darkens slightly and smells sweet and toasty, 6 to 8 minutes. If it sticks, add a splash of water and keep going. A good cue is when it looks a little more glossy and the oil starts to separate at the edges.
If using belacan, add it now and cook 1 minute, stirring.
Stir in tomato paste (if using) and cook 1 minute.
Add brown sugar, tamarind, and fish sauce. Simmer 2 to 3 minutes, adding a little water if you want it saucier. Taste and adjust: more sugar for sweetness, more tamarind for tang, more fish sauce or salt for savoriness.

A small skillet on a stove with deep red sambal bubbling as a wooden spoon stirs

3) Prep the toppings

Boil eggs to your preference. For classic hard-boiled: simmer 10 to 11 minutes, then cool in ice water, peel, and halve.
For a fried egg option: Heat a small skillet with a thin layer of oil, crack in an egg, and fry until the edges are crisp and the white is set, 2 to 3 minutes. Season with salt.
Slice cucumber. Set out roasted peanuts and (if using) crispy anchovies.

Sliced cucumber, halved boiled eggs, and roasted peanuts arranged on a cutting board on a kitchen counter

4) Assemble and eat while it is good

Scoop warm coconut rice onto each plate. If you have banana leaf, use it as a liner for that classic look and aroma.
Spoon sambal over the rice or serve on the side for dipping.
Add cucumber, egg, peanuts, and anchovies if using. Finish with a squeeze of lime if you like that bright lift.

A casual table setting with a plate of nasi lemak, a small bowl of sambal, and a glass of water on a wooden table in warm evening light

Nutrition information is estimated.

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Nasi Lemak (Malaysian Coconut Rice)

Why It Works

Pairs Well With

Recommended

Chicken Pad Thai

Tom Yum Soup

Massaman Curry

Rice Porridge

Storage Tips

Common Questions

What does nasi lemak taste like?

Do I have to use anchovies?

Is sambal always super spicy?

Is this sambal traditional?

Do I have to use tomato paste?

Can I use basmati rice instead of jasmine?

What can I serve with nasi lemak?

Is banana leaf required?

Nasi Lemak (Malaysian Coconut Rice)

Ingredients

For the coconut rice

For the quick sambal

For serving

Instructions

1) Rinse and start the coconut rice

2) Make the quick sambal

3) Prep the toppings

4) Assemble and eat while it is good