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National Dish Malaysia

Nasi Lemak is the most popular dish all over the Malaysia that is often considered the national dish of the country.

It is originally a Malaysian traditional dish that consists of fragrant rice cooked in coconut milk that is served with various accompaniments.

The rice of this dish is typically infused with pandan leaves (fragrant leaves) to give it a distinctive aroma.

Nasi Lemak is commonly served with anchovies, peanuts, boiled eggs, cucumber slices, and sambal (an especial spicy chili paste).

Sometimes, additional side dishes like fried chicken or beef rendang (a flavorful beef stew) are also included.

Nasi Lemak is a beloved and iconic dish in Malaysia that is being enjoyed by people of all backgrounds throughout the country.

In your next visit to Malaysia you can enjoy the taste of this famous and favorite meal by purchasing at any place from luxuries to street levels.


The price of this dish is considered from RM1 to about RM10.

Nasi Lemak Recipe & Nasi Lemak Ingredients:


Rice: 2 Cups.

Coconut Milk: 2 Cups.

Water: 2 Cups.

Pandan Leaf: 1Pc ( It's optional that is used just for extra fragrance).

Eventually: Salt to taste.

Sambal Preparation - (An Especial Spicy Chili Paste):

10-12 dried red chilies need to be soaked in hot water and deseeded.

3 chopped shallots.

3 chopped cloves garlic.

1 teaspoon toasted belacan (shrimp paste).

2 tablespoons tamarind pulp that is soaked in 1/4 cup water.

2 tablespoons palm sugar or brown sugar.

Salt to taste.

Oil to fry according to estimated needs.


Fried crispy anchovies.

Fried peanuts.

Sliced cucumber.

Hard-boiled or fried eggs.



Rinse the rice until the water runs clear and drain them properly.


Combine the rice, coconut milk, water, pandan leaf (if you want), and a pinch of salt in the same pot then bring to a boil over medium to high heat.


Reduce the heat to low once it looks boiled then cover the pot again and let it simmer for about 15-20 minutes or until the rice is cooked and all the liquid has been absorbed, now fluff the rice with a fork and let it sit covered for another 3-5  or 5-7 minutes.


Prepare the sambal during the period of your rice is being cooked then blend the soaked and deseeded red chilies, shallots, garlic, toasted belacan, tamarind pulp - "strained to remove seeds & fibers only" - palm sugar including salt until you are getting a smooth paste.


Heat some oil in a pan over medium heat then add the blended paste and keep frying it for about 10-15 minutes until the oil separates and the sambal turns aromatic - ( just to adjust the seasoning to taste ).


The Nasi Lemak should be served hot as it is accompanied by the sambal, fried crispy anchovies, fried peanuts, sliced cucumber, and boiled or fried eggs.


Enjoy your homemade Nasi Lemak with family members or friends at breakfast or in any seasonal get together.


You can adjust the recipe according to your taste preferences and dietary restrictions.

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