Nasi Lemak Recipe Huang Kitchen

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Nasi Lemak (Coconut Milk Rice 椰浆饭) is undoubtedly the national dish that represents Malaysia and most probably the most popular traditional dish in Malaysia, to locals and foreigners alike. It is one dish that binds everyone together, despite the wide diversity of cultures and cuisines in Malaysia.

A truly remarkable Nasi Lemak (Coconut Milk Rice) is not to be taken lightly. It constitutes of good quality rice cooked in rich and creamy coconut milk with screw pine leaves infused during the cooking process. This is key to create the best flavours and texture in the nasi lemak rice. Hence, much effort is required to prepare this legendary dish.

Best Nasi Lemak Recipe

Sambal ikan bilis is a very important component for the cooking of Nasi Lemak. It is a vital accompaniment and a MUST have dish for Nasi Lemak (Coconut Milk Rice).

To make the sambal, first fry the dried anchovies and then cook them with a spice paste, tamarind juice and the flavourful shrimp paste. And what we have is a much craved for anchovy dish, sambal ikan bilis.

A typical plate of Nasi Lemak is served alongside fried anchovies, roasted peanuts, sliced cucumber, hard-boiled eggs and an addictive spicy sambal. For more elaborate versions, spicy fried chicken, chicken rendang, curry chicken are also included. See recipes below for perfect accompaniments to the classic nasi lemak.Related recipes can be found here:Ayam Goreng Berempah (Malay Spiced Fried Chicken)Traditional Malaysian Chicken Rendang (Rendang Ayam)Home Style Chicken Curry

Best Nasi Lemak Recipe (coconut Rice With Sambal Tumis)

Nasi Lemak (Coconut Milk Rice) is a popular dish in Malaysia. It is usually served with a spicy sambal, sliced cucumber, deep-fried anchovies, fried peanuts and hard-boiled eggs.

It’s important to note that you must not add in ALL the thick coconut milk right at the start. Otherwise the oil in the coconut cream will prevent the rice grain from cooking properly.

For 1 kg of rice use 200 ml of thick coconut milk (1 coconut). However, use 50ml with water to cook first. Then the balance during warming stage. Also sufficient salt is necessary (2 teaspoon).

Nasi Kunyit & Kari Kay (turmeric Rice & Nyonya Chicken Curry)

Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.

Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.