Nasi Lemak with Crispy Fried Chicken

If there's one dish that captures the soul of Malaysian cuisine, it's nasi lemak. Coconut-infused rice, a sambal that hits all the right notes of sweet, spicy, and savory, and when you add crispy fried chicken? That's not just a meal—that's an experience.

The Story

Nasi lemak literally means 'rich rice' or 'fatty rice'—and it earns that name from the coconut milk that makes every grain impossibly fragrant. Originally a humble breakfast wrapped in banana leaves for farmers and workers, it's now served proudly at every hour, from roadside stalls to fine dining restaurants.

The fried chicken version? That's the upgrade everyone orders when they want to treat themselves.

Instructions

Part 1: The Coconut Rice

1. Rinse the jasmine rice until water runs clear. Drain well.
2. In your rice cooker or pot, combine rice, coconut milk, pandan leaves, lemongrass, ginger, and salt.
3. Add water to reach your normal rice-to-liquid ratio (the coconut milk counts as liquid).
4. Cook as usual. When done, fluff gently and remove the aromatics.

Part 2: The Sambal

1. Blend soaked chilies, shallots, garlic, and belacan into a smooth paste.
2. Heat oil in a wok over medium heat. Fry the paste until fragrant and oil separates, about 15-20 minutes. Stir frequently to prevent burning.
3. Add tamarind paste and palm sugar. Cook until the sambal turns dark and glossy.
4. Season with salt to taste. The sambal should be sweet, spicy, and slightly tangy.

Part 3: The Crispy Fried Chicken (Ayam Goreng)

1. Marinate chicken with turmeric, coriander, cumin, and salt. Let sit for at least 30 minutes (overnight is better).
2. Heat oil for deep frying to 350°F (175°C).
3. Fry chicken pieces until golden and cooked through, about 12-15 minutes depending on size.
4. Drain on paper towels. The skin should be crispy and deeply golden.

Part 4: The Condiments

1. Fry anchovies in hot oil until crispy. Drain and set aside.
2. Fry peanuts until golden. Drain and set aside.
3. Hard-boil the eggs (10 minutes), then halve them.
4. Slice cucumber into thin rounds.

Assembly

On a plate (or banana leaf for authenticity), place a mound of coconut rice. Arrange the fried chicken alongside. Add a generous spoonful of sambal, a pile of crispy anchovies and peanuts, egg halves, and cucumber slices.

Mix everything together as you eat. That's the Malaysian way.

Pro Tips

• Toast the belacan first: Wrap in foil and dry-roast for deeper flavor.
• Low and slow sambal: Don't rush the sambal. The longer it cooks, the better it tastes.
• Double-fry the chicken: For extra crispy skin, fry once at 325°F, rest, then fry again at 375°F.
• Make extra sambal: It keeps for weeks in the fridge and goes with everything.

Serve With

• Teh tarik (pulled milk tea)
• Kopi-O (black coffee with sugar)
• Fresh lime juice

Prep Time: 30 minutes

Cook Time: 1 hour

Serves: 4

Selamat makan! (Enjoy your meal!)