Nasi Lemak Malaysian Coconut Rice Plate

Nasi lemak is Malaysia’s coconut rice plate: fragrant coconut rice served with sambal, egg, cucumber, roasted peanuts, crispy shallots, and whatever protein you want to build around it.

This home version focuses on the core pieces that make nasi lemak satisfying: fluffy coconut rice, sweet-spicy sambal, creamy boiled eggs, cool cucumber, and crunch from peanuts and fried shallots.

Why this nasi lemak recipe works

The coconut rice is rich but not heavy because it uses a balanced mix of coconut milk and water. The sambal brings heat, sweetness, tang, and depth, so every bite has contrast.

Ingredients

• 2 cups jasmine rice, rinsed until water runs mostly clear
• 1 cup full-fat coconut milk
• 1 1/4 cups water
• 1 pandan leaf, knotted, or 1 bay leaf
• 1/2 teaspoon kosher salt
• 3 tablespoons neutral oil
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons chili paste or sambal oelek
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon tamarind paste or lime juice
• 1/2 cup water for sambal
• 4 large eggs
• 1 cucumber, sliced
• 1/2 cup roasted peanuts
• 1/3 cup crispy fried shallots
• Optional: fried chicken, fried anchovies, or tofu for serving

Instructions

1. Combine rinsed rice, coconut milk, water, pandan or bay leaf, and salt in a saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes. Rest covered for 10 minutes, then fluff.
2. Place eggs in a saucepan, cover with water, bring to a boil, then turn off heat and cover for 9 minutes. Transfer to ice water, peel, and halve.
3. Heat oil in a skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and ginger and cook 1 minute.
4. Stir in chili paste and tomato paste. Cook 2 minutes, stirring often, until darker and fragrant.
5. Add brown sugar, tamarind, and water. Simmer 8 to 10 minutes until thick and glossy. Taste and adjust with salt, sugar, or lime.
6. Spoon coconut rice onto plates. Add sambal, egg halves, cucumber, peanuts, crispy shallots, and optional protein.
7. Serve warm, with extra sambal on the side.

Make it a full plate

For a heartier dinner, add fried chicken, crispy tofu, or fried anchovies. For a weeknight version, keep the rice and sambal as the base and use whatever protein is already cooked.

If you like coconut-rich Southeast Asian recipes, pair this with our coconut curry laksa noodle soup or serve it after Filipino chicken adobo for a rice-bowl dinner lineup.