Recipe: Nasi Lemak


We're taking a risk with this one, because it doesn't get much more traditional than this dish from Malaysia. We hope we got it right!


For The Rice

  • 250 g long grain rice
  • 350 ml water
  • 250 ml coconut milk
  • 5 g ginger
  • 1 star anise
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 pandan leaf, tied in a knot
  • 1 tsp salt

To Serve

  • 2 tbsp sambal
  • 1 handful crispy shallots
  • 4 boiled eggs
  • 1 handful peanuts
  • 1/2 cucumber
cook the rice

Step 1

Cook The Rice

Peel and julienne the ginger into thin batons. Add the rice, 230ml water, 700ml coconut milk, the julienne ginger, star anise, cinnamon, cardamom seeds, pandan leaf, remaining sugar and salt to taste to a pan. Boil and simmer at low heat until the liquid is absorbed.


Step 2


Serve with sambal, crispy shallots, boiled eggs, peanuts and cucumber Serves 4



you can incorporate pandan to many south east asian desserts. example: green bean soup, barley ginko nut, sweet potato soup.


I'm Malaysian but I've never thought of using cardamom. Great idea though, will definitely give it a try.


hello from California: perhaps it's the 8 hour time difference but the ingredients measurements don't agree with the cooking instructions...'remaining sugar'?


What measurement of liquids is correct? The one in ingredients or the one in step 1?


Wow I really appreciate the effort in trying out more South East Asian dishes especially ones that I grew up with!! The sides are essential with Nasi Lemak, just add a protein of fried chicken and you're good to go for a filling meal. Also for the pronunciation it's "Nasi La-MAHK" and "Pahn-dahn" and "saahm-bahl" but I appreciate interest a lot!!!!!

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