Nasi Lemak

  • 20 mins

  • Feeds 1

  • 3 Blocks

Nasi Lemak literally means "rice in cream" in Malay which refers to cooking rice in coconut milk. It's traditionally served with spicy Sambal chilli sauce, roasted peanuts and slices of fresh cucumber. You can buy ready-to-eat coconut rice to speed this up, or you can do it yourself with this recipe.
  • 3 Rendang Blocks
  • Long-grain/Basmati Rice
  • Coconut Milk
  • ¼ Cucumber
  • Coriander
  • Roasted Peanuts
  • 1 Egg
  • 1 Tbsp Sambal (or chilli sauce)
  • Salt and Pepper
  1. For your rice, you need a ratio of 2:2:1, Rice: Coconut Milk: Water. 
  2. Bring the water and the coconut milk to the boil and season with salt and pepper.
  3. Rinse your rice until the water runs clear and add to the pan. Cover with a tight fitting lid and cook for around 12 minutes, stirring occasionally. Once cooked, remove from the heat and leave the lid on.
  4. Bring a pan of water to the boil and gently lower in the egg. After 7 minutes, remove the egg and submerge in cold water to stop the cooking. Peel the egg and slice in half.
  5. Heat up your Rendang Blocks until piping hot.
  6. Remove the seeds from the cucumber and slice into chunks.
  7. Arrange the elements on a plate and top with a spoonful of sambal or chilli sauce. Sprinkle roasted peanuts and coriander leaves over the top.