Low Sodium Nasi Lemak

Experience the authentic flavors of Malaysia with this irresistibly aromatic Low Sodium Nasi Lemak, a heart-healthy twist on the beloved classic! This recipe retains all the signature elements—fragrant coconut jasmine rice infused with pandan leaves, spicy and tangy homemade sambal, crunchy fried anchovies and peanuts, creamy boiled eggs, and refreshing cucumber slices—while significantly reducing sodium without sacrificing taste. Ideal for those seeking a wholesome yet flavorful meal, this simplified dish uses natural ingredients like tamarind paste and brown sugar to enhance its depth of flavor. Serve it as a satisfying lunch or dinner plate, and delight in the balance of rich textures and bold tastes. Perfect for health-conscious foodies, this low-sodium nasi lemak proves that you can enjoy traditional comfort food guilt-free!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1 cup Coconut milk
• 1.5 cups Water
• 2 leaves Pandan leaves
• 0.5 cup Unsalted peanuts
• 2 tablespoons Vegetable oil
• 1 large Onion
• 3 Garlic cloves
• 1 cup Dried anchovies (ikan bilis), rinsed with water
• 4 Eggs
• 1 Fresh cucumber, sliced
• 2 Red chili peppers
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 0.25 cup Water (for sambal)
• 0.25 teaspoon Salt (optional for taste)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Step 2

In a rice cooker or pot, combine the rinsed rice, coconut milk, water, and knot the pandan leaves before adding them. Stir to combine, then cook according to your rice cooker's instructions or bring to a boil, cover, and simmer on low until water is absorbed.

Step 3

For the sambal, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat.

Step 4

Peel and thinly slice the onion, then add to the saucepan, sautéing for 5 minutes or until translucent.

Step 5

Finely mince the garlic and red chili peppers, then add them to the onion and continue to sauté for another 3 minutes.

Step 6

Add the tamarind paste, brown sugar, water, and optional salt. Stir well and simmer for 10-15 minutes until thickened. Set aside.

Step 7

In a separate skillet, heat the remaining vegetable oil over medium-high heat.

Step 8

Add the unsalted peanuts and gently stir-fry them until golden and fragrant. Remove and set aside.

Step 9

In the same skillet, add the cleaned and dried anchovies; fry until they're golden brown and crisp. Remove and set aside.

Step 10

Boil the eggs: place them in a small pot, cover with water, bring to a boil, then simmer for 9-10 minutes. Drain and transfer to a bowl of ice water to cool. Peel and cut the eggs in halves.

Step 11

To serve, place a generous scoop of coconut rice on each plate. Add a portion of sambal, fried peanuts, fried anchovies, half a boiled egg, and cucumber slices.

Step 12

Enjoy your flavorful and low-sodium nasi lemak!

Nutrition Facts

Serving size	(1895.2g)

Amount per serving	% Daily Value*
Calories	2297.8

Total Fat 99.0g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 994.0mg	0%
Sodium 3430.5mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 15.2g	0%
Total Sugars 54.0g
Protein 143.2g	0%

Vitamin D 414.0IU	0%
Calcium 1346.3mg	0%
Iron 18.3mg	0%
Potassium 2820.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 24.7%

Carbs: 37.0%