Rice Dishes
Traditional Singaporean Nasi Lemak Recipe
Nasi Lemak is Singapore's beloved national treasure, featuring rice steamed with coconut milk and pandan leaves for an unmistakable creamy aroma. Served with a side of robust sambal tumis and crunchy ikan bilis, it is the ultimate comfort food for any time of day.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 620 kcal
Method
Wash the jasmine rice until the water runs clear, then drain well. Place the rice in a rice cooker pot with the coconut milk, water, salt, bruised ginger, and knotted pandan leaves.
Cook the rice as per your rice cooker's normal setting. Once done, fluff the rice gently with a fork and keep warm.
Prepare the sambal: Blend soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste. Fry this rempah in oil over medium heat until the oil separates (pecah minyak). Add sugar, salt, and tamarind juice to taste.
Fry the peanuts in a small amount of oil until toasted and crunchy. Remove and drain. In the same oil, fry the dried ikan bilis until golden brown and crispy.
Boil the eggs for 9 minutes, peel, and cut into halves.
Assemble the dish by serving a mound of coconut rice with a side of sambal tumis, fried ikan bilis, peanuts, cucumber slices, and hard-boiled egg.
Notes
Wash the rice thoroughly to remove excess starch so the grains stay distinct and fluffy.
For the most authentic flavor, ensure you fry the sambal until the oil floats on top (pecah minyak); this indicates the aromatics are fully cooked.
Place the fried ikan bilis and peanuts on a paper towel to cool completely before serving to ensure maximum crunch.
