Entrée: Philippines – Nasi Lemak (Coconut Rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

2 cups (360 g) jasmine rice, rinsed until water runs clear
1 1 / 2 cups (360 ml) canned coconut milk
1 cup (240 ml) water (adjust slightly as needed)
1 tsp salt
2 pandan leaves, tied in a knot (optional) or 1-2 slices ginger
12–15 dried red chilies, seeds removed and soaked in hot water 15–20 minutes (or 6–8 fresh red chilies for less heat)
6 shallots, peeled
3 cloves garlic, peeled
1 tbsp belacan (shrimp paste) or 1 tbsp Filipino bagoong alamang (adjust to taste), about 0.6 oz (18 g)
1–2 tbsp tamarind paste (or 1 tbsp lime juice)
2 tbsp palm sugar or dark brown sugar (adjust to taste)
2 tbsp neutral oil (vegetable or sunflower) plus more as needed
1 / 2 cup (120 ml) water or stock to loosen the sauce
Salt to taste
150 g (about 1 1 / 2 cups) dried anchovies (ikan bilis or Filipino dilis), rinsed and drained
1 / 2 cup (70 g) raw peanuts
4 large eggs
1 medium cucumber, thinly sliced
Optional: fried chicken, grilled tuna, or salted fish (for serving)
Lime or calamansi wedges, extra sliced chilies, or fried shallots (optional garnish)

Instructions

Prepare the rice: Rinse the jasmine rice well under cold water until the water runs clear. Drain.
Combine the rinsed rice, coconut milk, water, and salt in a rice cooker or a medium pot. Add the pandan leaves if using.
Cook the rice: If using a rice cooker, cook on the normal setting until done. If using a pot, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Let rest covered 10 minutes, then remove pandan leaves and fluff with a fork.
Soak chilies for sambal: While the rice cooks, soak the dried chilies in hot water for 15–20 minutes until softened. Drain and reserve a little soaking liquid if needed.
Make the chili paste: In a blender or mortar and pestle, combine the softened chilies (or fresh chiles), shallots, and garlic. Add a splash of the soaking liquid or water and blitz/pound to a coarse paste.
Cook the sambal base: Heat 2 tablespoons oil in a medium skillet over medium heat. Add the belacan/shrimp paste and fry for 30–60 seconds, stirring, until fragrant to temper the paste.
Add the chili-shallot-garlic paste to the skillet and sauté over medium-low heat for 6–8 minutes, stirring frequently, until the raw smell dissipates and the oil separates slightly.
Add sugar and tamarind (or lime juice) and 1/2 cup water (or stock). Simmer gently for 8–12 minutes, stirring occasionally, until the mixture reduces to a thick, glossy sambal. Season with salt and adjust sugar or acidity to taste. If it gets too dry, add a splash of water.
Crisp the anchovies: Heat about 1/2 inch of oil in a small skillet over medium-high heat. When hot, add the drained dried anchovies in a single layer. Fry, stirring or tossing, for 2–4 minutes until crisp and golden. Transfer to a paper towel-lined plate and drain. (To reduce splatter, fry in batches if needed.)
Roast the peanuts: In a dry skillet over medium heat, toast the raw peanuts, stirring frequently until golden and fragrant, about 4–6 minutes. Alternatively, fry peanuts in a tablespoon of oil until golden. Drain on paper towels.
Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then simmer 7–8 minutes for slightly soft-centered hard-boiled eggs or 9–10 minutes for fully hard-cooked yolks. Transfer to an ice bath, peel, and halve.
Slice the cucumber: Thinly slice the cucumber and set aside chilled.
Optional protein: If serving with fried chicken or grilled fish, prepare and cook to desired doneness while other components finish.
Assemble the nasi lemak: On individual plates or a communal platter, mound a serving of coconut rice. Arrange a spoonful of sambal on the side, a handful of crispy anchovies, a portion of roasted peanuts, cucumber slices, and a halved egg. Add optional protein if using. Garnish with lime or calamansi wedges and fried shallots or extra sliced chilies if desired.
Serve immediately: Nasi lemak is best served warm with the sambal freshly made and the anchovies still crisp. Leftover sambal keeps well refrigerated for several days and intensifies in flavor.