Nasi Lemak – 椰浆饭

Fragrant coconut rice, deep fried chicken drumsticks, ikan bilis, hard boiled egg, Nasi Lemak is an all-time favourite for us Asians!

There’s a few key things to making a good nasi lemak, and that’s in adding the pandan leaves when cooking the rice. The sambal also needs to be done right for that spice with oomph! In our revised recipe, we’ve used fried chicken drumsticks, the really meaty ones that go well with a good batter.

Put it all together and you’ll have a favourite that can be eaten day to night!

Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :-

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  • Servings: 5

  • Time: 1hr 30 min

  • Skill: Intermediate


  1. 100g ikan bilis

  2. 200g raw peanuts (skin on)

  3. 5 hard boiled eggs

  4. 1 cucumber (cut into slices)

  5. 4 tbsp oil

  6. 5 chicken drumsticks (large)

  7. 100 ml coconut cream

  8. 2 tbsp sweet potato starch

  9. 1 tsp white pepper powder

  10. 1 tbsp fennel powder

  11. 1 tbsp cumin powder

  12. 1 tbsp coriander powder

  13. 1 tsp salt


  1. 1 onion

  2. 3 cloves garlic

  3. 10 shallots

  4. 150g dried chilli paste

  5. 20g belachan (optional)

  6. 1 tsp salt (adjust to preference)

  7. 2 tbsp sugar (adjust to preference)

  8. ½ cup oil

Coconut rice:

  1. 400g thai jasmine rice

  2. 200 ml coconut milk

  3. 500 ml water

  4. 1 tsp salt (adjust to preference)

  5. 4 pandan leaves (tie into a knot)

  6. 1 stick lemongrass


  1. Add 1 onion, 3 cloves garlic and 10 shallots to food processor

  2. Blend into a fine paste and set aside

  3. In a large mixing bowl mix 100 ml coconut cream, 1 tsp white pepper powder, 1 tbsp fennel powder, 1 tbsp cumin powder, 1 tbsp coriander powder and 1 tsp salt

  4. Add 5 chicken drumsticks (large), coat with mixture and let it marinate for 1 hour or longer

  5. Wash and drain 400g thai jasmine rice, then add to rice cooker

  6. Add to rice 200 ml coconut milk, 500 ml water, 1 tsp salt (adjust to preference), 4 pandan leaves (tie into a knot) and 1 stick lemongrass. Start rice cooker

  7. Toast and break up 20g belachan in a wok, add ½ cut oil and blended onion mixture

  8. Saute until mixture turns slightly translucent, add 150g dried chilli paste, 2 tbsp sugar (adjust to preference) and 1 tsp salt (adjust to preference).

  9. Mix well and stir fry on low heat for about 20 minutes. Transfer to bowl and set aside

  10. Air-fry 200g of raw peanuts with 1 tbsp of oil for 10 minutes at 200 °C

  11. Air-fry 100g of ikan bilis with 1 tbsp of oil for 8 minutes at 200 °C

  12. Add 2 tbsp sweet potato starch to marinated chicken drumsticks and mix well

  13. Air-fry chicken drumsticks for 10 minutes at 220 °C, apply oil on both surfaces and flip the drumsticks and air-fry for another 10 minutes at 220 °C

  14. Once coconut rice is cooked, remove pandan leaves and lemongrass, then loosen rice

  15. Serve coconut rice with cucumber slices, hard boiled egg, fried ikan bilis, fried peanuts, fried chicken drumstick and sambal chilli.

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