Malaysian Nasi Lemak Recipe - Yummy Tummy

Rinse coconut rice under cold water until the water runs clear.

Combine coconut rice, water, salt, and pandan leaves in a rice cooker.

Cook rice according to the rice cooker's instructions until fluffy.

Fry anchovies in oil until crispy and golden, then drain on paper towels.

Roast peanuts in a dry pan until golden brown, stirring frequently.

Boil hard-boiled eggs in water for 10-12 minutes, then cool in ice water before peeling.

Slice cucumber into thin rounds for garnish.

Prepare sambal by frying chili paste in oil until fragrant.

Fry chicken pieces until golden brown and cooked through.

Assemble the dish by placing a serving of coconut rice on a banana leaf.

Top rice with fried anchovies, roasted peanuts, sliced cucumber, and a hard-boiled egg.

Serve sambal on the side for added spice.

Garnish with additional fried chicken if desired.

Enjoy the dish while warm, allowing the flavors to meld.

Equipment Needed

Dietary

Allergens