Nasi lemak with sambal and egg
Fragrant coconut rice with a sweet and spicy sambal, boiled egg, cucumber and crispy anchovies, the national dish of Malaysia.
- Time50 min
- LevelMedium
- Costabout £1.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the rice, coconut milk, water, pandan leaves, ginger and salt in a pan. Bring to the boil, stir once, cover and cook on the lowest heat for 15 minutes. Leave covered for 10 minutes.
15 min - 2
Boil the eggs for 8 minutes, cool under cold water and peel.
8 min - 3
For the sambal, heat 2 tablespoons of oil and fry the shallots and garlic for 5 minutes until soft. Add the blitzed chillies and shrimp paste and cook for 8 minutes until the oil separates.
8 min - 4
Stir in the tamarind, coconut sugar and 100 ml water. Simmer for 5 minutes until thick and glossy. Halve the eggs and turn them in the sambal.
5 min - 5
Fry the anchovies in the remaining oil for 3 minutes until crisp and golden. Drain on kitchen paper.
3 min - 6
Fluff up the rice and discard the pandan and ginger. Serve with the sambal eggs, cucumber and crispy anchovies.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.