Nasi Lemak
A classic Malaysian dish of fragrant rice cooked in coconut milk, served with crispy accompaniments of anchovies, peanuts, boiled eggs, and spicy sambal.
Ingredients
- 480 ml Coconut milk
- 480 ml Water
- 400 g Rice
- 1 pcs Fresh ginger
- 1 tsp Ginger paste
- 1 pcs Bay leaf
- 1 to taste Salt
- 4 pcs Eggs
- 1 pcs Cucumber
- 240 g Peanuts
- 224 g Anchovy fillets
- 120 ml Vegetable oil
- 30 ml Vegetable oil
- 1 pcs Onion
- 3 clove Garlic
- 3 pcs Shallot
- 10 g Red chili powder
- 45 g Sugar
- 80 ml Tamarind paste
Instructions
- In a medium saucepan over medium heat, combine coconut milk, water, ginger paste, fresh ginger, bay leaf, and salt. Add rice and stir well. Bring to a boil, then reduce heat, cover with a lid, and simmer for 20–30 minutes until the rice is cooked through.
- While the rice is cooking, place eggs in a saucepan with cold water. Bring the water to a boil, immediately remove from heat, and cover with a lid. Leave the eggs in the hot water for 10–12 minutes. Remove the eggs, cool, peel, and cut in half. Slice the cucumber lengthwise into strips.
- In a large skillet or wok over medium-high heat, warm 120 ml of oil. Add peanuts and fry for 2–3 minutes until golden brown. Transfer peanuts to paper towels. Return the skillet to heat and fry the anchovy fillets, stirring, for about 2–3 minutes until crispy. Transfer to paper towels. Drain the oil and wipe the skillet clean.
- Heat 30 ml of oil in the skillet. Add the diced onion, garlic, and shallot, cook for 1–2 minutes until fragrant. Add chili powder and cook for 10 minutes, stirring occasionally (add a little water if needed to prevent the paste from becoming too dry). Add the remaining anchovy fillets and cook for another 5 minutes. Add salt, sugar, and tamarind paste, simmer until the sauce thickens, approximately 5 minutes.
- Divide the warm rice among serving plates. Generously drizzle with spicy sambal. Sprinkle with fried peanuts and crispy anchovies. Garnish with cucumber slices and boiled egg halves. Serve hot.