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

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