Malaysia · Breakfast and Brunch
Nasi Lemak (Malaysian Coconut Rice)
Nasi lemak is Malaysia's national dish — fragrant coconut rice cooked with pandan, ringed by a spicy-sweet sambal, crisp fried anchovies, roasted peanuts, cucumber, and a boiled egg.
Ingredients
- rice400 g
- coconut milk250 ml
- pandan leaves2 pcs
- dried anchovies80 g
- peanuts60 g
- dried chiles10 pcs
- shallots5 pcs
- shrimp paste1 tsp
- tamarind2 tbsp
- cucumber1 pcs
- garlic cloves, for the sambalto taste
- neutral oil: a thin layer for the anchovies, then a generous layer for frying the sambalas needed
- sugar, for the sambalto taste
- salt, for the rice and sambalto taste
- eggs, hard-boiled2 pcs
Method
- 1Rinse the rice until the water runs clear, then drain. Combine with the coconut milk, an equal amount of water, a pinch of salt, and the knotted pandan leaves.
- 2Bring to a boil, then cover, lower the heat, and cook gently 15 minutes. Rest off the heat, covered, 5–10 minutes, then fluff with a fork and discard the pandan.
- 3Soak the dried chiles in hot water until soft. Blend them with the shallots, garlic, and shrimp paste into a smooth sambal paste.
- 4Fry the dried anchovies in a little oil until crisp and golden, then set aside on paper. Toast the peanuts in the same pan until golden.
- 5Fry the sambal paste in oil over medium heat, stirring, until the oil separates and it darkens, about 10 minutes. Stir in the tamarind, a little sugar, and salt, and simmer to a thick, glossy jam.
- 6Fold half the fried anchovies into the sambal for the classic sambal ikan bilis; keep the rest crisp for garnish.
- 7Hard-boil the 2 eggs until the yolks are fully set, then peel and halve them. Mound the coconut rice on each plate and arrange the sambal, anchovies, peanuts, cucumber slices, and half an egg around it. Serve warm.