Name: Malaysian Nasi Lemak
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 4
Ingredients: 2 cups jasmine rice, washed and drained; 1 1/2 cups coconut milk; 1 cup water; 3 pandan leaves, knotted; 1 teaspoon salt; 10 dried anchovies (ikan bilis), cleaned and fried until crispy; 1/2 cup roasted peanuts; 1 cucumber, sliced; 4 hard-boiled eggs, halved; 15 small red chilies (for sambal); 8 shallots, peeled (for sambal); 2 cloves garlic (for sambal); 1 teaspoon belacan (shrimp paste) (for sambal); 2 tablespoons tamarind juice (for sambal); 2 tablespoons vegetable oil (for sambal)

Instructions

Prepare the coconut rice

In a rice cooker or pot, combine washed rice, coconut milk, water, knotted pandan leaves, and salt. Cook until the rice is fluffy and fragrant, about 20-25 minutes. Remove pandan leaves before serving.
Make the sambal

Blend chilies, shallots, garlic, and belacan into a fine paste. Heat oil in a pan over medium heat. Sauté the paste for 8-10 minutes until fragrant and the oil separates. Add tamarind juice and cook for another 5 minutes until the sambal thickens. Season with salt and sugar to taste.
Prepare the anchovies

Rinse dried anchovies and pat dry with paper towels. Heat oil in a pan and fry the anchovies until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Prepare the eggs

Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer to ice water, peel when cool, and cut in half.
Assemble the dish

Place a portion of coconut rice on a plate or banana leaf. Arrange cucumber slices, halved hard-boiled eggs, fried anchovies, and roasted peanuts around the rice. Serve with a generous spoonful of sambal on the side.

Malaysian Nasi Lemak

Ingredients

Instructions

Nutritional Information