Nasi Lemak with Sambal and Egg
Malaysian • Non-Vegetarian
How to Make Nasi Lemak with Sambal and Egg (Traditional & Healthy Version)
Nasi Lemak is Malaysia’s most beloved breakfast dish, a true reflection of the country’s vibrant multicultural cuisine. Traditionally enjoyed by Malaysians of all backgrounds, Nasi Lemak features fragrant rice cooked in santan (coconut milk) and pandan leaves, served with spicy sambal and a hard-boiled or soft-boiled egg. This healthy adaptation maintains the authentic flavors while being mindful of calories, making it an excellent choice for a nutritious start to your day. The combination of creamy coconut rice, fiery sambal, and protein-rich egg creates a symphony of flavors and textures that has made Nasi Lemak a staple at roadside stalls, homes, and even festive gatherings across Malaysia. Rooted in Malay culinary heritage, Nasi Lemak celebrates local ingredients like pandan, lemongrass, and fresh chilies. The sambal, a tangy chili paste, provides heat and depth, while the egg adds a gentle richness. By using lighter cooking methods and portion control, this recipe ensures you can enjoy the classic taste of Nasi Lemak with Sambal and Egg without guilt. Savor this dish as part of a balanced breakfast or light lunch, and experience the heart of Malaysian cuisine with every bite.
Ingredients(for 1 plate with coconut rice, sambal, and 1 egg per person)
- 1 cup White rice (preferably local fragrant rice)
- 1/3 cup Santan (coconut milk) (light coconut milk for fewer calories)
- 2 leaves Pandan leaves (tied into a knot)
- 1/4 tsp Salt
- 2 Eggs (hard-boiled or soft-boiled)
- 3 Red chilies (fresh, sliced)
- 2 Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 tbsp Tamarind juice
- 1 tsp Vegetable oil (for sambal, use minimal for health)
- 1/2 tsp Brown sugar (or Gula Melaka (palm sugar))
Instructions
- 1
Rinse the rice thoroughly and add to a pot. Pour in santan, water (double the rice amount), salt, and pandan leaves. Cook on low heat until rice is fluffy and aromatic.
15 minutes
Use light coconut milk for fewer calories and stir to prevent sticking.
- 2
Boil eggs in a separate pot for 8-10 minutes. Cool and peel.
10 minutes
To make soft-boiled eggs, reduce cooking time to 6 minutes.
- 3
Prepare sambal: Heat oil in a pan, add shallots and garlic, sauté until fragrant. Add red chilies and cook for 2 minutes.
5 minutes
Use minimal oil for a healthier sambal.
- 4
Add tamarind juice and brown sugar to the pan. Simmer sambal for 5 minutes until thickened. Season with salt if desired.
5 minutes
Adjust chili quantity to control spiciness.
Why This Dish is Healthy
By using light coconut milk, brown sugar, and controlling oil, this Nasi Lemak with Sambal and Egg is lower in calories and saturated fat than traditional versions. It delivers essential nutrients without excess calories, making it suitable for weight management and heart health. Whole, fresh ingredients also support digestive health and overall wellness.
This healthy Nasi Lemak provides balanced macronutrients: complex carbohydrates from rice, lean protein from eggs, and healthy fats from coconut milk. Pandan leaves offer natural antioxidants, while sambal made with fresh chilies boosts vitamin C. The use of minimal oil and light santan lowers saturated fat content, making the dish suitable for calorie-conscious individuals. Eggs are a great source of vitamin B12 and choline, supporting brain health.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves to maximize aroma in the rice.
- 💡Tip 2: Prepare sambal in advance for deeper flavor.
- 💡Tip 3: Portion the rice and sambal to control calorie intake.
Storage & Serving
Store leftover coconut rice and sambal in separate airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Eggs should be kept peeled and consumed within 1 day for freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 600.0 kcal |
