Main Course · Breakfast · Lunch · Dinner · Asian ·

Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis

Name: Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Jasmine rice, 2 cups, rinsed and drained; Coconut milk, 1 1/2 cups; Water, 1 1/2 cups; Pandan leaves, 2, knotted; Salt, 1 teaspoon; Dried ikan bilis (anchovies), 1 cup, rinsed; Shallots, 4, peeled and sliced; Garlic, 3 cloves, peeled and minced; Chili paste, 3 tablespoons; Tamarind paste, 1 tablespoon; Sugar, 2 tablespoons; Salt, to taste; Hard-boiled eggs, 2, peeled and halved; Cucumber, 1, sliced; Roasted peanuts, 1/2 cup; Fried ikan bilis, 1/4 cup

A fragrant coconut milk-infused rice served with spicy sambal ikan bilis, cucumber, peanuts, and boiled eggs.

4.8(82 reviews)

·By Ethan Brooks·June 22, 2025

Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Coconut Rice

For the Sambal Ikan Bilis

For the Sides

Nutrition

Per serving

Calories: 613 kcal
Protein: 24.75 g
Carbs: 61 g
Fat: 32.5 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 2451 kcal
Protein: 99 g
Carbs: 244 g
Fat: 130 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Jasmine rice 2 cups, rinsed and drained	640	12	142	1	2
Coconut milk 1 1/2 cups	720	7	14	76	2
Water 1 1/2 cups	0	0	0	0	0
Pandan leaves 2, knotted	0	0	0	0	0
Salt 1 teaspoon	0	0	0	0	0
Dried ikan bilis (anchovies) 1 cup, rinsed	140	32	0	3	0
Shallots 4, peeled and sliced	120	4	28	0	4
Garlic 3 cloves, peeled and minced	15	1	3	0	0
Chili paste 3 tablespoons	45	1	9	1	2
Tamarind paste 1 tablespoon	15	0	3	0	0
Sugar 2 tablespoons	96	0	24	0	0
Salt to taste	0	0	0	0	0
Hard-boiled eggs 2, peeled and halved	140	12	2	10	0
Cucumber 1, sliced	20	1	4	0	1
Roasted peanuts 1/2 cup	430	18	15	36	6
Fried ikan bilis 1/4 cup	70	11	0	3	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Coconut Rice

1
Combine ingredients
Combine rice, coconut milk, water, and salt in a pot.
Tip: Rinse the rice thoroughly to remove excess starch for fluffier grains.
2
Add pandan leaves
Add knotted pandan leaves and bring to a boil over medium heat.
3
Simmer rice
Once boiling, reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes.
Tip: Do not over-stir the rice while it cooks, as it can become mushy.

Preparing the Sambal Ikan Bilis

1
Fry anchovies
Heat oil in a pan and fry ikan bilis until crispy; set aside.
2
Sauté aromatics
In the same oil, sauté shallots and garlic until fragrant.
3
Simmer sambal
Add chili paste, tamarind paste, sugar, and salt, then simmer until thickened.
Tip: Adjust the chili paste based on your spice tolerance.

How to Make Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis

Total time: 2 h · Yields 4 servings

1
Rice Cooking
Simmer the coconut rice on low heat until steam holes appear.
2
Sambal Frying
Cook the sambal mixture on medium heat until it achieves a rich, dark color.
3
Anchovies Prepping
Ensure ikan bilis is crispy for the best texture.