Nasi Lemak
Malaysian coconut rice served with a choice of protein, sambal, and fresh accompaniments. Rice cooks in coconut milk with aromatics, then pairs with swappable proteins and vegetable sides.
Ingredients
Method
Rinse jasmine rice under cold water until the water runs clear. Mince garlic and ginger. Slice cucumber into rounds. If using eggs, hard-boil them (10 minutes in boiling water), peel, and halve.
Heat a medium saucepan over medium heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
Add rinsed rice, stirring for 1 minute to coat with the aromatics.
Pour in coconut milk and broth. Add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
While rice cooks, prepare your chosen protein: grill or pan-fry chicken; shallow-fry shrimp; cube and pan-fry tofu; grill pork chops; pan-fry sardines; or use hard-boiled eggs. Season lightly with salt.
Fluff rice with a fork. Divide among serving bowls or plates.
Arrange cooked protein, cucumber slices, and egg halves alongside the rice. Spoon sambal paste to the side of each plate.
Scatter fried shallots and fresh cilantro (if desired) over the rice. Serve with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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