Rice with Coconut milk: Malaysian Nasi Lemak Recipe
I’ll confess: Nasi Lemak is one of those dishes I simply can’t resist. Whether it’s from a hawker stall, a fancy Malaysian restaurant, or even a humble roadside eatery, I order it every chance I get. Why? Because Nasi Lemak isn’t just a meal—it’s an experience. Fragrant coconut rice, fiery sambal, crispy fried fish, tender chicken wings, and a spread of crunchy toppings come together in a harmonious feast that’s both satisfying and endlessly customizable. It’s a culinary build-your-own-adventure that celebrates Malaysia’s rich food culture.
When I lived in Singapore, my go-to spot for the best Nasi Lemak was at Changi Village Hawker Center. There, Mizzy’s Corner served up a version so good it became a ritual for breakfast cravings. The coconut rice was perfectly fluffy, the sambal packed just the right amount of heat, and every bite was a reminder of how this humble dish can be elevated to an art form.
Nasi Lemak, often regarded as Malaysia’s national dish, is much more than the sum of its parts. At its core, it’s a simple meal: coconut rice served with sambal (a spicy chili paste), and a variety of toppings that vary by region and personal preference. Yet, it represents the diversity and complexity of Malaysian culture.
The name Nasi Lemak translates to “rich rice,” referring to the creamy, fragrant rice cooked in coconut milk. This dish dates back centuries and was originally a farmer’s meal, designed to provide energy for long days in the fields. Over time, it evolved, with different regions adding their own twists—crispy fried chicken in urban areas, or fresh seafood in coastal regions.
What makes Nasi Lemak truly special is how it brings people together. Whether you’re eating it from a banana leaf at a roadside stall or enjoying a gourmet version in a high-end restaurant, it’s a dish that transcends class and background. It’s a favorite at breakfast but just as beloved at dinner, proof of its versatility and enduring appeal.
Today, Nasi Lemak is celebrated across Southeast Asia, with variations found in Singapore, Indonesia, and even Thailand. Despite its wide reach, it remains deeply rooted in Malaysian identity—a culinary symbol of the country’s rich history and vibrant food scene.
Creating Nasi Lemak at home means bringing that same magic to your kitchen. Yes, it takes a bit of effort and a few components to prepare, but once you’ve laid everything out—the coconut rice, sambal, crispy anchovies, peanuts, cucumber slices, and tender chicken wings—you’ll realize it’s more than worth it. This Nasi Lemak recipe is my homage to those unforgettable meals, a way to relive the memories of hawker centers and the incredible flavors of Southeast Asia.
So, let’s dive in and bring this Malaysian classic to your table. Trust me, the first bite will transport you straight to the vibrant hawker stalls of Changi Village.
More recipes from Southeast Asia
Rice with Coconut milk: Malaysian Nasi Lemak
Ingredients
Coconut Rice:
- 380 g 12 2/3 oz uncooked rice
- 250 ml 1 cup coconut milk
- 450 ml 15 fl oz water
- 5 pandan leaves knotted (find them at your local Asian grocery or skip if unavailable)
- 2 tsp salt or to taste
Sambal Chili:
- 20 shallots peeled
- 2 onions peeled
- 6 garlic cloves peeled
- 250 ml 1 cup cooking oil
- 300 g 11 oz dried chili paste (adjust this if you’re feeling spice-cautious)
- 80 g 2 2/3 oz palm sugar, chopped (brown sugar works too)
- 1 tbsp salt or to taste
Fried Fish:
- 10 small yellowstripe scad or similar small fish cleaned (sub with small mackerel if needed)
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp turmeric powder
- Fried Chicken Wings:
- 5 large chicken wings split if you prefer smaller pieces
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp ground white pepper
- 1/4 tsp chili powder
- 1 tsp salt
- 1 tbsp cornflour
- 1 tbsp rice flour
- 100 ml 3 1/2 fl oz coconut cream
Toppings (the fun part):
- Fried ikan bilis dried anchovies — find these at your local Asian store, or skip if unavailable
- Fried peanuts
- Sliced cucumber
Instructions
Marinate the Fish:
- In a bowl, toss the fish with salt, pepper, and turmeric. Let it hang out in the fridge for 2 hours. This gives the fish time to soak up all that seasoning.
Marinate the Chicken Wings:
- Now, do the same with the chicken. Toss it with cumin, coriander, turmeric, white pepper, chili powder, salt, cornflour, rice flour, and coconut cream. Cover and refrigerate. The longer you can let this sit, the more flavor you’ll get.
Make the Coconut Rice:
- Wash the rice thoroughly. Into your rice cooker (or a heavy pot if you’re doing this old-school), add the coconut milk, water, pandan leaves, and salt. Let it cook until the rice is tender and all the coconutty aroma fills your kitchen. Fluff it up when done.
Prepare the Sambal Chili:
- Blend the shallots, onions, and garlic until smooth. In a large pan, heat the oil over low heat. Add the blended mixture and cook, stirring often, until it turns translucent, about 10 minutes. Add the dried chili paste, palm sugar, and salt. Cook for another 20 minutes, stirring occasionally. Set aside.
Fry the Fish:
- In a wok or large frying pan, heat about 500ml (16 fl oz) oil to 180°C (350°F). Fry the fish for 6-8 minutes, until golden and crispy. Set on paper towels to drain.
Fry the Chicken Wings:
- In the same oil (because why not?), fry the marinated chicken wings for about 7-10 minutes, until they’re perfectly golden and crunchy. Drain on paper towels.
Assemble and Serve:
- Now comes the fun part. Set everything out buffet-style: the fluffy coconut rice, the spicy sambal, the fried fish, the crispy chicken wings, and all the toppings. Let everyone scoop, dip, and build their own perfect plate.
