Nasi Lemak with Anchovies and Egg
Sarapan • Malaysia
How to Make Nasi Lemak with Anchovies and Egg (Traditional & Healthy Version)
Nasi Lemak is Malaysia’s quintessential breakfast dish, celebrated for its fragrant coconut rice, spicy sambal, crunchy anchovies, and perfectly cooked egg. Rooted in Malaysia’s rich multicultural heritage, Nasi Lemak brings together Malay, Chinese, and Indian influences, making it a beloved comfort food across all communities. Traditionally served on banana leaves, this dish’s aroma is enhanced with local ingredients like pandan leaves and fresh santan (coconut milk), while sambal adds a punchy, spicy kick. This healthy version of Nasi Lemak with anchovies and egg is lighter without sacrificing authenticity. By steaming the rice with reduced santan and using oven-baked ikan bilis (anchovies) instead of deep-frying, the calories and saturated fat are kept in check. Enjoying Nasi Lemak in Malaysia is more than a meal—it's an experience that connects you to the heart of Malaysia, perfect for breakfast or a light lunch. With its balance of flavors and textures, this dish remains a delicious and satisfying choice for anyone who wants to savor traditional Malaysian cuisine the healthy way.
Bahan-bahan(untuk 1 plate with coconut rice, sambal, anchovies, cucumber, peanuts, and 1 egg)
- 1 cup White rice (preferably long-grain or basmati)
- 1/2 cup Santan (coconut milk) (light coconut milk for lower calories)
- 2 leaves Pandan leaves (tied into a knot)
- 1/4 tsp Salt
- 1/3 cup Ikan bilis (anchovies) (rinsed and patted dry)
- 2 Eggs (hard-boiled or poached)
- 1/2 Cucumber (sliced)
- 2 tbsp Unsalted peanuts (lightly toasted)
- 1/4 Red onion (finely sliced)
- 2 tbsp Sambal (homemade or store-bought, see notes)
Arahan
- 1
Rinse rice until water runs clear. Combine rice, santan, pandan leaves, salt, and 1 cup water in a rice cooker. Cook until fluffy and fragrant.
15 minutes
Use pandan leaves for authentic aroma.
- 2
While rice is cooking, bake ikan bilis in a preheated oven at 180°C for 8-10 minutes until crisp. Set aside.
10 minutes
Baking reduces oil and keeps anchovies crunchy.
- 3
Hard-boil eggs (8 minutes) or poach for a lighter version. Peel and halve.
8 minutes
Soak eggs in ice water after boiling for easy peeling.
- 4
Toast peanuts in a dry pan over low heat until golden brown. Let cool.
3 minutes
Stir constantly to prevent burning.
Kenapa hidangan ini sihat
By reducing santan and opting for oven-baked ikan bilis, this Nasi Lemak maintains classic Malaysian flavors with less fat and calories. The inclusion of boiled eggs and fresh vegetables adds protein and fiber, supporting longer satiety and balanced energy levels. This approach ensures you enjoy a traditional Malaysian breakfast without compromising your health or calorie goals.
This Nasi Lemak recipe provides a balanced macronutrient profile with quality protein from eggs and ikan bilis, healthy fats from light santan, and complex carbohydrates from rice. The dish is rich in minerals like calcium and iron from anchovies, and vitamins from cucumber and onions. Using less coconut milk and baking instead of frying helps reduce saturated fat and calories, making it a nutrient-dense meal suitable for a wholesome Malaysian breakfast.
Petua
- 💡Wash rice thoroughly to prevent stickiness and achieve fluffy texture.
- 💡Bake anchovies for a crispy finish without excess oil.
- 💡Prepare sambal in advance and adjust spiciness to taste.
Penyimpanan & hidangan
Store leftover coconut rice and toppings separately in airtight containers in the fridge for up to 2 days. Reheat rice gently before serving. Sambal can be refrigerated for up to a week.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 520.0 kcal |
