National Dish of Malaysia – Nasi Lemak

December 1, 2018  Nationalfoody Avatar
National Dish of Malaysia – Nasi Lemak


jasmine rice 3 cups
pandan leaves (fresh or frozen) 10
stalks lemongrass (white part only, sliced) 1-2
red shallot (peeled and halved) 1
pieces (5mm) slices of ginger 2
salt 1 ½ tsp.
sugar 2 tsp.
coconut cream ¾ cup
ikan bilis (dried anchovies) ¾ cup
vegetable oil 2 cups
cucumber (halved lengthways and sliced into 5 mm pieces) 1
salted beer nuts ¾ cup
hardboiled eggs (sliced) 4
Banana leaves

Nasi Lemak is Malaysia’s national dish. The name of the dish translates to “creamy rice.” It is a fragrant, coconut infused rice dish and is traditionally served with sambal (a spicy paste), fried anchovies, cucumber slices, and hard-boiled eggs. This popular dish is sold throughout Malaysia, at markets, food courts, and roadside stalls. Customarily, Nasi Lemak is packaged in a banana leaf.

Directions for Preparing Nasi Lemak

  1. Rinse the rice and let soak overnight in a bowl of water, then drain and set aside.
  2. Line a bamboo steamer or steam pot with the pandan leaves.
  3. Add the lemongrass, shallot, and ginger to the steamer and position the vessel comfortably over a wok or pot.
  4. In a separate bowl, mix the rice with salt, sugar and the coconut cream.
  5. Pour the rice mixture into the steamer, cover and cook for about twenty-five (0:25) minutes or until the rice is soft, then set aside.
  6. Fry the Ikan bilis in vegetable oil over medium-high heat until crispy and golden then set them aside on paper towels.
  7. Line the serving plates with banana leaves and baste them with a little vegetable oil for a traditional Malaysian touch.
  8. Divide the rice equally and place onto each serving plate.
  9. Serve the rice with Ikan bilis, slices of cucumber, nuts, and slices of hardboiled egg.

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