This iconic Malaysian dish features fragrant coconut rice infused with pandan leaves and served with crispy fried chicken, sambal, and traditional accompaniments. A beloved breakfast and lunch staple, it's bursting with rich flavors and textures that transport you straight to the streets of Kuala Lumpur.
⏱️80 min
📊Medium
👥4 servings
🍽️Main
familyfestivespicymeat
Ingredients
400 gjasmine rice
400 mlcoconut milk
300 mlwater
3 piecespandan leaves
1 teaspoonsalt
600 gchicken thighs
4 piecesred chilies
3 piecesgarlic cloves
3 piecesshallots
1 teaspoonbelacan (shrimp paste)
1.5 tablespoontamarind paste
1 tablespoonpalm sugar
500 mlvegetable oil
4 pieceseggs
1 piececucumber
1 piecered onion
Instructions
1PREPARE THE COCONUT RICE: Rinse 400g jasmine rice under cold water until the water runs clear, then drain thoroughly to remove excess starch. This ensures fluffy, separated grains. In a medium pot, combine the rice with 400ml coconut milk, 300ml water, salt, and 3 pandan leaves (tied in a knot). Bring to a boil over medium-high heat, then immediately reduce to low heat, cover tightly, and simmer for 18-20 minutes until all liquid is absorbed and the rice is tender but still maintains its shape. The pandan leaves impart an aromatic, subtle sweetness that's essential to authentic nasi lemak.
2MAKE THE SAMBAL: Pound 4 red chilies, 3 garlic cloves, 3 shallots, and 1 teaspoon belacan (shrimp paste) together in a mortar and pestle until you achieve a coarse paste—aim for texture rather than smoothness. Heat 2 tablespoons vegetable oil in a small pan over medium heat, add the paste, and fry for 3-4 minutes, stirring constantly, until fragrant and deepened in color. Add 1.5 tablespoons tamarind paste and 1 tablespoon palm sugar, stirring well to combine. Cook for another 2 minutes until the sambal is glossy and the flavors meld together. This fiery condiment should be spicy, tangy, and slightly sweet—taste and adjust seasonings as needed.
3PREPARE THE FRIED CHICKEN: Pat 600g chicken thighs dry with paper towels—this is crucial for achieving a crispy exterior. Season generously with salt and pepper on both sides. Heat 400ml vegetable oil in a deep pan or wok to 180°C (350°F), testing with a small piece of bread that should turn golden in about 60 seconds. Carefully place the chicken pieces skin-side down into the hot oil and fry for 8-10 minutes until the skin is deep golden brown and crispy. Flip and fry for another 7-8 minutes until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer. The chicken should be golden, crispy, and cooked through without being dry.
4FRY THE EGGS: In the same oil used for chicken (maintaining temperature at 170°C/340°F for safety), carefully crack eggs into the hot oil one at a time, or use 200ml fresh oil in a separate pan. Fry for 2-3 minutes until the whites are crispy and golden brown with lacy edges while the yolks remain slightly runny—this creates the perfect textural contrast. Using a slotted spoon, carefully remove the eggs and drain on paper towels. The crispy edges should shatter between your teeth while the yolk provides richness.
5PREPARE FRESH ACCOMPANIMENTS: Slice 1 cucumber into thin rounds without peeling to retain color and texture. Thinly slice 1 red onion and quickly soak it in ice water for 5 minutes to mellow its harshness while keeping it crisp. These fresh, cool elements provide essential contrast to the rich, warm coconut rice and sambal, balancing the overall dish beautifully.
6ASSEMBLE AND SERVE: Fluff the cooked coconut rice gently with a fork, removing the pandan leaves, and mound it onto a serving plate or banana leaf for authenticity. Arrange the crispy fried chicken, fried egg, cucumber slices, and pickled red onions around the rice. Serve with a generous dollop of sambal on the side, allowing each person to customize the heat level. The plate should showcase contrasting colors and textures—white rice, golden-brown chicken, bright cucumber, and ruby-red sambal—making it as visually stunning as it is delicious. Nasi lemak is best enjoyed while the rice is still warm and the chicken remains crispy.