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Greatest plates · Main
Nasi Lemak with Coconut Rice, Sambal & Fried Chicken
A full Malaysian nasi lemak plate: fragrant coconut rice with pandan, a rich chilli sambal, crispy fried chicken, jammy boiled eggs, roasted peanuts, fried anchovies and cool cucumber. Built around chicken and eggs so it lands well over 24 g protein a serve.
Serves 4Prep 25 minCook 45 minChicken
Containsegg · peanut · fish · shellfish
Protein 20%Carbs 39%Fat 41%
About 1052 kcal a serve — 53 g protein, 103 g carbs, 47 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
prepToss the chicken pieces with turmeric, crushed garlic and salt. Leave to sit while you get everything else going.
In the bowlChicken →
marinate 15 min
Rinse and start the rice
ricePut the rinsed rice, coconut milk, water, salt and knotted pandan into a saucepan. Stir once, bring to a gentle simmer uncovered.
In the saucepanCoconut rice →
simmer
Cook the rice
riceWhen the liquid drops to the level of the rice, cover, reduce to lowest heat and cook 12 minutes. Turn off and rest, lid on, 10 minutes, then fluff.
12 min + 10 min rest
Blend the sambal paste
sambalDrain the soaked chillies and blend with onion, garlic and belacan into a coarse paste, adding a splash of water if needed.
In the blenderSambal paste →
blend
Fry the sambal
sambalHeat 2 tablespoons of the oil in a pan, fry the paste over medium heat for 8–10 minutes until darkened and fragrant. Stir in tamarind and palm sugar, cook 2 minutes to a thick jammy sambal. Set aside.
In the panSambal →
10 min
Boil the eggs
sidesLower eggs into simmering water and cook 8 minutes for just-set yolks. Cool under cold water, peel and halve.
In the saucepanEggs →
8 min
Fry anchovies and peanuts
sidesIn the remaining oil over medium heat, fry the anchovies until crisp, then the peanuts briefly. Lift out and drain on paper.
In the panCrispy bits →
until crisp
Fry the chicken
chickenCoat the marinated chicken in cornflour. Fry in the hot oil, turning, for 10–12 minutes until golden and cooked through. Drain.
In the panFried chicken →
10–12 min
Plate up
finishMound the coconut rice on each plate. Add a spoon of sambal, the fried chicken, half an egg, cucumber slices and a scatter of peanuts and anchovies.
On the plateServe →
serve
Cook's noteFor a milder version, deseed the chillies before soaking. Skip belacan and anchovies to keep it lighter.
Estimated per serve
1052 kcal · 53 g protein · 103 g carbs · 47 g fatestimates, within ~10%
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