Nasi Lemak with Squid

Nasi lemak with squid is a coastal variation of Malaysia’s national dish, swapping the traditional fried anchovies for tender squid (sotong) cooked in a spicy, aromatic sambal. The dish typically features coconut milk-infused rice, a hard-boiled egg, crisp cucumber slices, and a generous ladle of sambal squid, often accompanied by fried peanuts and a dollop of sambal belacan for extra heat.

A great version balances the rich, creamy rice with the sweet-spicy punch of the sambal, which should coat the squid without overwhelming its delicate texture. The squid must be cooked just until tender—overcooking renders it rubbery. The sambal itself should be deeply caramelized, with a complex layering of dried chilies, shallots, garlic, and belacan (shrimp paste), offering a slow-building heat rather than a sharp burn.

Regional variations abound. In Air Hitam, Penang, the dish is famously served at Nasi Lemak @ Air Itam, a humble stall celebrated by food vlogger Mark Wiens for its intensely flavorful sambal squid and perfectly fluffy rice. Along the east coast of Malaysia, the sambal may be sweeter and thicker, sometimes incorporating tamarind for a tangy edge. In Singapore, the squid is often grilled separately and served with a lighter sambal, while in Indonesian renditions, the squid might be fried crispy and paired with a drier sambal. Regardless of style, the hallmark of a great nasi lemak with squid is harmony—each component distinct yet unified, with the squid taking center stage.