Nasi Lemak Pandan Complete Skillet (Fragrant Coconut Rice, Sambal, Crispy Fish/Tofu & Peanuts) – Authentic Malaysia Recipe

Ingredients for Nasi Lemak Pandan Complete Skillet (Fragrant Coconut Rice, Sambal, Crispy Fish/Tofu & Peanuts) (4 Servings)

• 1.25 lbs (or 2.5 cups) coconut-and-pandan steamed jasmine rice, prepped into bite-sized pieces
• 1.5 cups sweet-spicy caramelized onion sambal, washed and trimmed
• 1 cup crispy pan-fried white fish/anchovies
• 1 medium onion and 3 cloves garlic, finely minced with coconut milk
• 1.5 tbsp traditional Malaysia seasoning (pandan/bay aroma, lemongrass, ginger, tamarind-chili sambal)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and coconut milk until golden.
2. Add pandan/bay aroma, lemongrass, ginger, tamarind-chili sambal along with coconut-and-pandan steamed jasmine rice and sweet-spicy caramelized onion sambal, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with crispy pan-fried white fish/anchovies.