Nasi Lemak – 椰浆饭

Nasi lemak is an all time favourite dish at almost anytime of the day, a fragrant rice dish cooked in coconut milk and pandan leaves. For this recipe we made references to the Food Canon’s Nasi Lemak recipe. To us we there’s a few things we would expect in a good Nasi lemak other than the rice; firstly is the sambal chilli, as we all tend to take lots of it with the nasi lemak. Our version is on the sweet side as compared to the usual sambal.

Next we have the classic ikan kuning – we prefer it to be crispy on the outside yet not dry on the inside. Also not to forget our favourite coconut cream batter deep fried chicken wings! We recommend two for every serving even though it’s a bit too much simply because it’s really good and shiok!

Be it breakfast, lunch or dinner, Nasi Lemak is always one of our favourites, and we hope this recipe will be one of yours too.

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  • Servings: 4

  • Time: 50 min

  • Skill: Intermediate


  1. Rice

  2. 2 cups basmati rice

  3. 250ml of coconut milk

  4. 450ml water

  5. 5 knots of pandan leaves

  6. 2 tsp salt (adjust to taste)

  7. Sambal Chili

  8. 1 cup oil

  9. 300g dried chili paste

  10. 20 shallots

  11. 2 onions

  12. 6 clove garlic

  13. 50g chopped palm sugar

  14. 80g white sugar (adjust to taste)

  15. 1 tbsp salt

  16. 100g large ikan bilis

  17. 100g raw peanuts with skin

  18. 1 cucumber sliced into discs

  19. 500 ml oil

  20. 10 ikan kuning (yellowstripe scad)

  21. ½ tsp salt

  22. ½ tsp white pepper powder

  23. 1 tsp turmeric powder

  24. 4 large chicken wings

  25. ½ tsp fennel seed powder

  26. ½ tsp cumin powder

  27. ½ tsp coriander powder

  28. 1 tsp turmeric powder

  29. ½ tsp white pepper powder

  30. ¼ tsp chili powder

  31. ½ tsp salt

  32. 1 tbsp corn flour

  33. 1 tbsp rice flour

  34. 100ml coconut cream (Kara brand)


  1. Marinate ikan kuning

  2. Add ½ tsp salt, ½ tsp white pepper powder,1 tsp turmeric powder to 10 ikan kuning

  3. Mix well and let it marinate in the fridge for 2 hours

  4. Marinate chicken wing

  5. Add ½ tsp fennel seed powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp turmeric powder, ½ tsp white pepper powder, ¼ tsp chili powder, ½ tsp salt, 1 tbsp corn flour, 1 tbsp rice flour, 100ml coconut cream (Kara brand) to 4 large chicken wings

  6. Mix well and let it marinate in the fridge for 2 hours or more

  7. Coconut rice

  8. Wash 2 cups basmati rice

  9. Add washed basmati rice to rice cooker

  10. Then add 250ml of coconut milk, 450ml water, 5 knots of pandan leaves, 2 tsp salt (adjust to taste),

  11. Cover and cook, once done mix and loosen the rice

  12. Sambal Chili

  13. Blend 20 shallots, 2 onions, 6 cloves garlic in a food processor until fine

  14. Add 1 cup of oil to pan

  15. Add blended shallot mixture to pan

  16. Cook on low heat till shallot mixture turns translucent (around 10 mins)

  17. Add 300g dried chili paste, 50g chopped palm sugar, 80g white sugar (adjust to taste), 1 tbsp salt (adjust to taste)

  18. Stir and cook for another 20 mins

  19. Deep Frying

  20. In a wok heat 500ml oil to 180 degrees C

  21. Deep fry 100g large ikan bilis in 180 degrees C oil

  22. Remove when they turn golden and start to float

  23. Drain them on paper towels

  24. Next deep fry 100g raw peanuts

  25. Fry just them for just under a minute

  26. Remove and drain them on paper towels

  27. Add marinated ikan kuning and fry for around 6-8 mins depending on how crispy you like them, we prefer just a slight crispy on the outside and keep the meat inside not overly dried up. Once done, remove and drain them on paper towels

  28. Add marinated chicken wings fry for around 7-10 mins depending the size of the wings or chicken usage. Once they turn golden brown, remove one piece and cut at the thickest end to check if its cooked through. Once done, remove and drain them on paper towels

  29. To serve

  30. Once all the elements to the Nasi lemak are done, you can serve them self-service style or portion them out individually.

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