Nasi Lemak | The Complete Recipe | Malaysia National Dish

This video is the full and complete recipe for making nasi lemak from scratch with all the ingredients and sides including the coconut rice, sambal, ayam goreng (fried chicken), fried ikan bilis (anchovies), and fried peanut. Try it and find out why nasi lemak is such a popular malaysian food (singapore too) to the point of national dish status. The recipe is complete with details on how to cook the coconut rice and each side dish as well as some tips on the timing and coordination of cooking each part of the recipe.

0:00 Intro
0:12 Ayam goreng (fried chicken)
1:12 Sambal nasi lemak
2:23 Fried ikan bilis and peanut
3:23 Coconut rice
4:25 Assemble nasi lemak

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The full recipe is below
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Makes 4 servings.

Fried Chicken

10-12 chicken wing pieces (~650g)
25g lemongrass, sliced
5g ginger, cut roughly
5g galangal, cut roughly
5 cloves garlic, cut roughly
3 tbs water
140ml coconut cream (~½ cup)
1 tsp turmeric powder
1 tbs coriander powder
1 tsp fennel seed powder
1 tsp cumin powder
½ tsp chilli powder
1 tsp salt
1 tsp sugar
½ tsp white pepper
2 tbs rice flour
1 tbs corn starch
Vegetable oil

Add lemongrass, ginger, galangal, garlic, and water into a blender and blend into a coarse paste.
Add to bowl along with remaining spices and dry ingredients.
Mix until well combined then add to chicken and mix well.
Leave to marinate for 4 hrs or overnight.
Fry in vegetable oil on medium heat for around 12-15 mins until crispy and golden brown turning every 2-3 mins.

Sambal

35g dried chilli, soaked in water for at least 4 hrs and drained
20g ikan bilis (dried anchovy), soaked in water for 30 mins and drained
3 cloves garlic, cut roughly
100ml water
1 medium red onion (~130g), sliced thinly
200ml vegetable oil
1 tsp salt
1 tsp sugar

Blend dried chilli, ikan bilis, garlic, and water together until it has a coarse paste consistency and set aside.
In a wok or pot, heat vegetable oil to low medium heat and add red onion.
Fry for 8-10 mins while stirring occasionally until it is fragrant and softened but not browned.
Add sambal paste and continue frying on low medium heat for 10-15 mins while stirring occasionally.
It is ready when the sambal paste should have a darker red colour and the oil is bright red.
Be careful not to fry it too long as it can become bitter in taste.
Turn off the heat, add salt and sugar, and mix through until well combined.

Fried Ikan Bilis And Peanut

½ cup ikan bilis (dried anchovy), rinsed and dried
½ cup raw peanut, rinsed and dried
1 clove garlic, chopped finely
¼ tsp salt
¼ tsp sugar
⅛ tsp white pepper
Vegetable oil

Fry peanut in vegetable oil on low medium heat for around 5 mins stirring.
It is ready when the peanut without skin is lightly browned. Drain well and set aside.
In the same oil, fry ikan bilis on medium heat for around 5 mins.
It is ready when the sizzling subsides. Drain well and set aside.
Remove most of the oil from the wok leaving only a small amount.
Fry garlic on medium heat for 1 min until fragrant.
Add fried ikan bilis and peanut and mix well.
Add salt, sugar, and white pepper and mix well.

Coconut Rice

1 cup jasmine rice
2 cloves garlic, cut roughly
1 shallot, cut roughly
½ tsp coriander seed
1 tbs water
10g ginger, sliced
10g galangal, sliced
1 stick lemongrass, cut 5cm and bruised
1 pandan leaf
½ tsp salt
½ cup coconut milk
1 cup water
Vegetable oil

Blend garlic, shallot, coriander seed, and 1 tbs water into a paste.
Fry paste in a small amount of vegetable oil on medium heat for 1-2 mins until fragrant.
Add ginger, galangal, lemongrass, and pandan leaf and fry for another 1 min.
Add rice and mix thoroughly until evenly coated.
Add salt and briefly stir to combine.
Add coconut milk and water and mix until well combined.
Once it starts to bubble, reduce to low heat and cook covered for 15 mins.
Leave the cover on for another 10 mins after that before fluffing the rice.

Final Step

Assemble the rice and sides as shown in the video along with an egg and some cucumber to complete the dish.

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