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Ramadan Recipe | Nasi Lamak and Sambal | Malaysian Breakfast

cooking halal food halal recipe kuala lumpur malaysia nasi lamak Ramadan Recipe sambal

Inspired by my Malaysian trip this is my favorite, its only served in the morning as its a breakfast dish so there were loads of times that i wasn't able to enjoy it and only a few restaurants served this dish all day so im really happy that i have mastered this simple and easy recipe, sometimes things can look a bit intimidating but until you give it a ago yours not going to know if its easy or hard to do, the ingredients were a bit hard to source but my recommendation is Hoo Hing Ltd supermarket Romford, so lets begin 


  • 1 fried egg
  • 1/2 cup red shelled uncooked peanuts 
  • 1 cup dried anchovies 

Sambal - Chili Sauce

  • 1 red onion
  • 25gr dry chilies for Hot or 50g dry chilies EXTRA hot
  • 2 garlic cloves
  • 1 teaspoon shrimp paste
  • Water
  • Oil
  • salt to taste 
  • 2 tablespoon palm sugar
  • 1 tablespoon tamarind juice

Coconut Rice:

  • 1 cups basmati rice 
  • 1 cups coconut milk 
  • 1 cup water 
  • 2 pandan leaf
  • 1 lemongrass


  1. Measure out the chili and cut into small pieces remove the seeds - place chilli in a bowl, add hot water and leave to soak for 1 hour - rinse and drain the chilli, set
  2. In a blender, add chilli, onion, garlic and some of the water from the soaked chilies, blend into a fine paste, set aside.
  3. In a wok with abundance of oil, fry the peanuts until golden brown and crunchy, strain and leave on a paper towel
  4. in the same oil fry the anchovies until they are crispy, strain and leave on a paper towel
  5. Remove some of the oil from the wok leaving only 1/4 cup. Using low medium heat, pour in the blended chilli and stir, if mixture is too thick add the water from the soak chili to losen the mixture, is the sauce is to wet then cook until the sauce is thick 
  6. once the sauce is reduced by half add in salt, palm sugar and tamarind paste. Stir and mix well. A good sambal needs to be a bit sweet with a balance of sour and salty.
  7. wash rice until water runs clean, strain and add to a pot, 
  8. using a morta and pestle bash bruise the lemongrass and add to the rice, knot the pandan leaf and add to the rice 
  9. add salt, water and coconut milk and cook until rice is cooked
  10. when rice has cooked take out the lemon grass and pandan leaf, using a chopstick fluff out the rice 
  11. here is the video instruction on how to plate up and enjoy 



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