A simple twist on Malaysia’s national dish
This recipe is a simplified version of Nasi Lemak. Not one for the purists but great to bring Malaysian accents to modest elements. A fragrant lemongrass-coconut rice is topped with fried eggs and a crunchy peanut and fried onion topping. Rice ready in 20min, just add your toppings.
Recipe
Serves: 2 | Time: 20 min
Ingredients
For the rice
- 1 cup jasmin rice (jasmin has a similar flavour profile to pandan which is usually used in nasi lemak)
- 1 cup coconut milk (235ml)
- 1 cup water (235ml)*
- 1/2 tsp salt
- Inside of 1 lemongrass stalk, smashed
To serve
- 2 eggs, 7min soft-boiled
- Sambal (or chilli sauce of choice – I used jarred Sambal Oelek available at my local grocery store)
- Sliced cucumber
- Toasted peanuts
- Crispy fried onions (optional)
Method
Cook the rice
*Rice varies from brand to brand, you may need to slightly amend the rice cooking method but keep the absorption method. If possible refer to package instructions: keep the same quantity of coconut milk and adjust quantity of water (1 cup coconut milk + water = recommended volume of water to cook 1 cup of your rice) and cook times as needed for your rice .
- Rinse the rice in cold water and drain.
- Open the coconut milk can and stir to evenly combine.
- Add coconut milk, water, salt and smashed lemongrass stalk to a saucepan.
- Bring to a low simmer and add rice. Stir, bring back to a low simmer, cover and cook for 10min.
- Turn the heat off and let the rice rest covered for another 10min to absorb the remaining water.
Assemble the dish
- Cook your eggs whilst the rice is cooking.
- Fill a saucepan with water, bring to a boil.
- Add a dash of vinegar and reduce to a low simmer.
- Add eggs and cook for 6.30 to 7min.
- Once ready run the eggs under cold water to stop the cooking.
- Peel eggs.
- Assemble all ingredients: once ready, plate your rice accompanied by all the toppings.
- Enjoy!
Substitutions
I highlight here the core that makes the soul of the dish and suggest some possible substitutions to adapt the “nasi lemak” to your preferences and diet.
Core: The rice and chilli sauce. The coconut rice is the heart and soul of the dish. Usually seasoned with pandan this fragrant alternative is simplified to comprise only 3 ingredients: rice, coconut milk and lemongrass.
Substitutions: This recipe is itself a twist opening a window to the Malaysian culinary universe. You can build around the rice with a variety of toppings.
| Recipe components | Possible substitutions* |
| 7 min eggs | • Hard boiled eggs • Fried eggs |
| Jarred Sambal | • Sriracha • Gochujang • Homemade sambal |
| Sliced cucumber | • Other greens (bok choy, green beans, spinach, etc.) |
| Toasted peanuts | • Crispy anchovies (for a more classic recipe) • Sliced spring onion |
Malaysia
The Global Homecook 