Name: Authentic Nasi Lemak Telur Recipe from Singapore
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Coconut Rice:**; 2 cups Jasmine rice (or long-grain rice); 1 1/2 cups Water (plus extra for rinsing); 1 cup Coconut milk (full-fat, canned); 2 pandan leaves (knotted) - *Substitute: 1 pandan extract or 2 fresh knotted lemongrass stalks if unavailable*; 1 inch Ginger (sliced into thick coins); 1/2 teaspoon Salt; *For the Sambal (Chili Paste):**; 10-12 Dried red chilies (soaked in hot water to soften); 5-6 Fresh red chilies (or bird's eye chilies for more heat); 10 Shallots (peeled); 4 cloves Garlic (peeled); 1 inch Belacan (fermented shrimp paste) - *Toasting optional*; 1/2 cup Dried shrimp (soaked for 10 mins, drained); 1/2 cup Cooking oil; 1 tablespoon Tamarind paste (mixed with 1/2 cup water, strained to get tamarind juice); 1 tablespoon Gula Melaka (palm sugar) or brown sugar; 1 teaspoon Salt (to taste); *For the Sides:**; 2 cups Fried Anchovies (Ikan Bilis) - *Rinsed and patted dry*; 1/2 cup Raw Peanuts (skin on or off); 1 Cucumber (sliced into rounds or wedges); 2 Hard-boiled Eggs (peeled and halved) - *Optional but traditional base*; 4 large Eggs (for frying sunny-side up); *For the Fried Chicken (Ayam Goreng):**; 4 pieces Chicken drumsticks or thighs (bone-in, skin-on); 1 inch Ginger (grated); 3 cloves Garlic (minced); 1 tablespoon Light soy sauce; 1 teaspoon Five-spice powder

Nasi Lemak Telur 🇸🇬 Singapore

A variation of Nasi Lemak with an added fried egg, creating a heartier and more substantial meal.

Rice Spicy

Made with

Coconut rice sambal fried chicken peanuts

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