https://www.youtube.com/watch?v=zJi7h-nKngw
My take on the Malaysian classic featuring a glorious mix of fragrant coconut rice and crispy fish sambal, with ingredients that you can find easily in store

https://www.thefoodranger.com/nasi-lemak-recipe/
Fry it until it dissolves, (4 or 5 minutes). Add in the fried ikan bilis and continue to stir for good 30 seconds. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon) Last but not least, add in curry leaf.

https://www.marionskitchen.com/nasi-lemak/
Heat the oil in a wok over high heat. Add the anchovies and cook, stirring often, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

https://rasamalaysia.com/nasi-lemak-recipe/
How to Make Nasi Lemak. Step 1: Coconut Rice. Rinse the rice with running tap water, repeating the process a few times until the water turns clear. Drain the water completely. Add 1 ½ cups of water to the washed rice, followed by the coconut milk and a pinch of salt.

https://www.youtube.com/watch?v=ULXXPGl-39k
This video is the full and complete recipe for making nasi lemak from scratch with all the ingredients and sides including the coconut rice, sambal, ayam gor

https://www.youtube.com/watch?v=RuUOnzbQbTs
Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak. A product of multiple ethnic cuisines within Malaysia,

https://www.foodrepublic.com/recipes/authentic-nasi-lemak/
Heat the oil in a wok or skillet over medium heat. When the oil is hot, add the sambal paste, salt, and sugar and stir-fry until fragrant and the oils separate onto the surface, about 10 minutes. Add the onion and cook until the onion is soft, another 5 minutes.

https://www.archanaskitchen.com/malaysian-nasi-lemak-rice-recipe
In a pressure cooker, add the washed and drained rice, water, coconut milk, salt and ginger and mix well. Close the pressure cooker and pressure cook for 3 whistles and turn off the flame. Allow the pressure to release naturally, open the cooker fluff up the rice with a fork. Transfer the Malaysian Nasi Lemak Rice to a serving bowl and serve hot.

https://www.nyonyacooking.com/recipes/nasi-lemak-recipe~BynkuvoPf9-X
Ensure to get rid of all excess water after rinsing the rice before adding the required amount of liquid. As the nasi lemak recipe requires 0.5 cup of coconut milk, the suggested amount of water needs to be reduced accordingly. That is to use 1.5 cup of water instead plus 0.5 cup of coconut milk to one cup of rice. Hence, the ratio of 2:1.

https://www.elmundoeats.com/nasi-lemak/
Traditionally nasi lemak and all its sides and trimmings are served wrapped in a piece of banana leaf and folded into a pyramid shape. The heat from the food awakens the aromatic smell of the banana leaf and being wrapped with it, the leaf infuses the food with that heavenly smell.

https://www.internationalcuisine.com/malaysian-nasi-lemak/
Heat some oil in a skillet and fry the paste from the mortar until fragrant. Add in the red onion rings. Add in the fried anchovies and stir well. Add in the tamarind juice, salt and sugar. Simmer on low heat until the sambal thickens. Set aside. Clean the small fish, cut them in half and season with salt.

https://www.seriouseats.com/nasi-lemak-malaysian-coconut-rice-recipe-7197924
Line the steamer tier with cheesecloth. Serious Eats / Michelle Yip. Meanwhile, place the rice in a strainer and rinse the grains under running water until the water is almost clear. Drain rice, then transfer to a 10-inch nonstick skillet and add the coconut milk, 7 ounces (200ml) water, pandan leaves, ginger, and salt.

https://www.yummytummyaarthi.com/malaysian-nasi-lemak/
1)Take washed jasmine rice in a sauce pan. Add coconut milk. 2)Add in water, I used the cup in which i measured coconut milk so it looks white. 3)Add pandan leaf. 4)Add salt. 6)Bring it to a boil. 7)Cover and simmer till rice is cooked completely. 8)Now lets make sambal sauce. Take shallots in a blender.

https://www.lokataste.com/nasi-lemak-recipe/
Clean the small fish, cut them into half lengthwise and season with salt. Deep fry the seasoned fish. Cut the cucumber into slices and quarter them. Serve the steamed coconut milk rice and pour some sambal ikan bilis over the rice (or at the side). Serve the dish with fried fish, cucumber slices and hard-boiled eggs.

https://tasteasianfood.com/nasi-lemak/
Remove as much water as possible. Add all the ingredients into the rice cooker, except the coconut milk and water. Now for every 100g of dry rice, I will add 175ml of liquid to cook the rice. (Long grain rice in this case). The 175ml liquid consists of 1 part of coconut milk, one part of chicken stock, and one part of water.

https://www.youtube.com/watch?v=K_pxkqOhM4U
🤤 RECIPE: https://www.nyonyacooking.com/recipes/nasi-lemak~BynkuvoPf9-XNasi Lemak, the national and traditional dish of Malaysia, is rice cooked in coconut

https://www.allrecipes.com/recipe/78938/malaysian-nasi-lemak/
Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet. Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring

https://www.willflyforfood.net/malaysia-a-festival-of-flavor-and-texture-called-nasi-lemak/
Soak tamarind pulp in water for 15 minutes. Squeeze tamarind constantly to extract flavor into water. Drain pulp and save tamarind juice. Heat some oil in pan and fry spice paste until fragrant. Add in onion rings. Add in ikan bilis and stir well. Add tamarind juice, salt, and sugar.

https://www.bonappetit.com/recipe/nasi-lemak
Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves (if using) together and tie into a knot; add to pan. Bring rice to a simmer over medium

https://www.196flavors.com/malaysia-nasi-lemak/
Heat the oil in a large skillet over medium to high heat. Add the paste to the anchovies and sauté for 5 minutes, then lower to low to medium heat. Add the reduced peppers and cook for 10 minutes, stirring regularly. Add the reserved tamarind and sugar.

https://www.kitchenstories.com/en/recipes/nasi-lemak-fatty-rice-malaysias-national-dish-3725
400 g rice (cooked, for serving) water (cold) 1 rice cooker. 1 pot (small, with lid, optional) knife. cutting board. Rinse the rice with water till it's clear. Then into a pot/ rice cooker, add water. Using the index finger, place the finger into the rice and measure it and make sure that the water is also the same measure as the rice.

https://asiancookingworld.com/nasi-lemak/
NASI LEMAK (The Ultimate Breakfast) The Nasi lemak is an incomparable dish in southeast Asia, which emerged from Malaysia and got a layout in the surrounding parts like southern Thailand and Singapore as the native dish for breakfast. Nasi lemak is 'buttery rice', or more specifically, Nasi means 'rich rice ', while Lemak means' fat

https://rasamalaysia.com/recipes/malaysian-recipes/
Malaysian Recipes. Dive into the delicious world of Malaysian food with my easy Malaysian recipes! From the comforting flavors of Nasi Lemak to the spiced Chicken Satay and from the fragrant Laksa to the velvety Kaya, these dishes bring the best of Malaysia right to your kitchen. Each recipe is packed with flavor and designed to be simple