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Name: Authentic Nasi Lemak Pandan Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Pandan Coconut Rice:**; 2 cups Jasmine rice (or long-grain rice); 1 ½ cups thick coconut milk (from a can, do not shake the can; use the creamy top layer); 1 cup water (or use the remaining watery part from the coconut milk can); 3 fresh pandan leaves, tied into a knot; 1 inch ginger, smashed; ½ teaspoon salt; *For the Pandan Chicken:**; 500g chicken thighs (bone-in or boneless, skin-on preferred); 3 fresh pandan leaves; 3 cloves garlic; 1 inch ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; ½ teaspoon white pepper; ½ teaspoon salt; ½ cup vegetable oil (for frying); *For the Sambal (Chili Paste):**; 10 dried red chilies, soaked in hot water to soften; 5 fresh red chilies (adjust for spice level); 1 large shallot (approx. 50g); 3 cloves garlic; 1 tablespoon shrimp paste (belacan), toasted; 1 tablespoon tamarind paste, mixed with ½ cup water (strained to get juice); ½ cup vegetable oil; 1 tablespoon palm sugar (or brown sugar); ½ teaspoon salt; *Traditional Garnishes (Sides):**; 2 hard-boiled eggs; ½ cup roasted peanuts

Nasi Lemak Pandan

🇲🇾 Malaysia

Peninsular Malaysia

Fragrant coconut rice often served with pandan-flavored chicken and sambal.

Rice

Fragrant

Pandan

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Ingredients

Coconut rice

pandan-flavored chicken

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