Malaysian · Breakfast & brunch

Nasi lemak

Name: Nasi lemak
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 3 cups jasmine rice, rinsed and drained; 1 can (13.5 ounces) coconut milk; 2 cups water; 2 pandan leaves, knotted; 1 1/2 teaspoons kosher salt, divided; 8 dried red chiles, soaked and drained; 3 shallots, chopped; 2 garlic cloves; 1 teaspoon belacan, toasted; 2 tablespoons tamarind concentrate; 2 tablespoons palm or brown sugar; 4 tablespoons neutral oil, divided; 1 cup dried anchovies, divided; 1/2 cup raw peanuts; 6 hard-boiled eggs, halved; 1 cucumber, sliced

Pandan-scented coconut rice with slow-cooked sambal, crisp anchovies and peanuts, egg, and cucumber.

About 1 hr 40 minTotal

About 1 hr 20 minActive

$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

3 cups jasmine rice, rinsed and drained
1 can (13.5 ounces) coconut milk
2 cups water
2 pandan leaves, knotted
1 1/2 teaspoons kosher salt, divided
8 dried red chiles, soaked and drained
3 shallots, chopped
2 garlic cloves
1 teaspoon belacan, toasted
2 tablespoons tamarind concentrate
2 tablespoons palm or brown sugar
4 tablespoons neutral oil, divided
1 cup dried anchovies, divided
1/2 cup raw peanuts
6 hard-boiled eggs, halved
1 cucumber, sliced

Instructions

Cook rice with coconut milk, water, pandan, and 1 teaspoon salt until tender. Rest covered 15 minutes, remove pandan, and fluff gently.
, shallots, garlic, belacan, tamarind, sugar, remaining salt, and half the anchovies with enough water for a paste.
Heat 3 tablespoons oil over medium-low and cook the paste, stirring often, until dark, glossy, and oil separates, 20 to 25 minutes. Add water by spoonfuls before it catches.
Heat remaining oil and fry the remaining anchovies and peanuts separately until crisp; drain and cool uncovered.
Mound coconut rice on each plate with sambal, crisp anchovies, peanuts, egg, and cucumber, keeping crisp components out of the sauce until eating.