How To Make Nasi Lemak – The National Dish of Malaysia

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak. A product of multiple ethnic cuisines within Malaysia, nasi lemak starts with a paste of shallots, garlic, dried anchovies. Next, Chef Kyo blends dried and fresh chilis, shrimp paste, tamarind paste, mixes everything together, and fries it all in oil. Then, Chef Kyo makes coconut rice with jasmine rice, pandan leaves, and coconut milk. Finally, she completes the dish with fried peanuts, fried anchovies, 7-minute eggs, homemade sambal paste, and cucumber slices. Check out the recipe here: https://www.vice.com/en_us/article/evj7ja/nasi-lemak-recipe

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100 comments

  1. I lived with some Malaysians in college, wonderful people, and I can honestly say some of the dishes have some strong flavors to them. I miss them now because you just don’t find flavors that intense every day here. An amazing food culture in Malaysia and wonderful people.

  2. It’s one of my most favourite dishes out of the many of all time.
    I still miss my Malaysia days.

  3. We need munchies food guide to Southeast Asian food. Malaysia, Singapore, Philippines, Indonesia, Thailand etc. Those country has amazing food

  4. I grow up eat this every morning break at school . Good for body and wallet,love this cuisine can’t get enough of it. It’s Really humble food

  5. Food does bring everyone together. Now all we need is some GG4 and GSC buds to make it a celebration. 😂

  6. I am Malay Singaporean. But i strongly agree this comes from Malaysia. Okay don’t fight fight about food, be happy share food UwU

  7. I will die without Malaysian food.. I can’t face the bread and pasta all year long.. I still need the uniqueness of Malaysia to survive my year..

  8. Malaysia is a multiracial country and Malaysian may not agree with each other about a lot of things but one thing they can agree for sure is nasi lemak. Everyone love nasi lemak in Malaysia.

  9. Americanized Nasi Lemak, it’s cool still. Need more exposure on Malaysian food. Feel the need to point out that despite Singapore “winning” the street food battle, they can’t touch our diversity. Mee Kolok and Laksa Sarawak from Sarawak, Sata, otak-otak and Nasi Dagang from Terengganu, Nasi Kerabu from Kelantan. You guys can’t touch us on purely the food level.

  10. I personally eat it in Malaysia before and now back in the states my mother in law makes it all the time cause I did married a Malaysian. She’s the best thing that ever happened to me and the wonderful tastie Malaysian food has been a plus!! FYI that’s exactly how we make it at home ☺️

  11. This might be a little too adventurous for me. But I appreciate the unique and original content

  12. Indonesian and Malaysia is just nusantara before turning into a different country

    Change my mind

  13. Thank you so much chef Kyo Pang for representing Malaysians and Malaysian cuisine. We appreciate your effort.

  14. Though there is such a thing as sambal Ikan bilis (sambal with fried dried anchovies – what was made here), nasi lemak features the sambal and the anchovies as separate elements within the dish, not cooked together. Also for those who don’t know nasi lemak, you need to have the smelly fermented shrimp paste and the tamarind in the chilli, without which you are not making the correct chilli for nasi lemak.

  15. Was in Malaysia this summer.
    Have to say that Malay cuisine is absolutely phenomenal on multiple levels.
    Only ended up having Nasi Lemak before my flight out of Malaysia. Still craving it to this day 🥺

  16. Sorry but the sambal / chili gravy isn’t mixed together with the peanuts and anchovies.. they’re placed separately. And the sambal / chili gravy is given more generously as the dish would be too dry otherwise

  17. I’m not from SE Asia but I love nasi lemak. All the kinds I’ve tried had anchovy peanuts and sambal separately on the side. Plus I’m sure the coconut milk is added in the beginning. Is this a regional difference?

  18. Wayyyy too much anchovies, not enough sambal – the anchovies/sambal ratio is just off. I suspect that her version has been “westernized” to have less sambal for something less spicy for the western palate. But if you’re looking for something more authentic, check out Flavours of Asia on YT (though I think she’s also based in NA).
    https://www.youtube.com/watch?v=l9LTD0BSyDQ (nasi lemak)
    https://www.youtube.com/watch?v=o7XK8joyk-o (sambal)
    https://www.youtube.com/watch?v=f9tpe8bkBVw (steamed nasi lemak)

  19. I’m so faltered, like i just asked you guys a video on how to make nasi lemak like last week and now here we are.. thank you munchies. proud malaysian here! 🇲🇾

  20. Indonesian here. Nasi lemak is the bomb. Love it so much. Cheers to all Malaysians here, love y’all.

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