Nasi Lemak (Coconut Fragrance Rice)


Coconut Rice

  • 500gm Thai fragrant rice (aged rice)
  • 750ml water
  • 1 tsp salt
  • 1 bunch of pandan leaves, cleaned and knotted
  • 200ml Kara UHT Coconut Cream

Sweet Chilli Paste

  • 50gm dried chilli, pounded
  • 50gm shallots
  • 15gm shrimp paste
  • 30g sugar
  • 8 tbsp cooking oil
  • 60ml tamarind, squeezed, strained
  • Pinches of salt

Side Condiments

  • 8 Ikan Kuning/yellow-banded scad (optional)
  • 2 eggs
  • 8 sliced cucumbers
  • 20gm ground nuts, deep fried
  • 20gm Ikan Bilis/anchovies, deep fried
  • Pinches of sugar


  1. Coconut Rice 
    Wash the rice and drain the water. Mix Kara UHT Coconut Cream with water, salt and pandan leaves. Add the mixture to the rice. Cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes and set aside.
  2. Sweet Chilli Paste
    Heat the oil in a wok and fry dried chilli till fragrant. Add the shallots, shrimp paste, sugar, salt, tamarind juice, and continue to cook till paste thickens.
  3. Side Condiments 
    Fry the egg into thin layers. Toss evenly in ikan bilis and groundnuts with sugar.
  4. Present as shown in the picture.

Serving portion: 4 persons

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