Nasi lemak
Fragrant Malaysian coconut rice served with spicy sambal, crispy anchovies, peanuts, cucumber and boiled eggs — comforting, savory and aromatic.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 2 cups coconut milk
- 2 cups water
- 0.25 tsp ground ginger
- 1 pcs fresh ginger root
- 1 pcs bay leaf
- 2 cups rice
- 4 pcs eggs
- 1 pcs cucumber
- 1 cup peanuts
- 0.25 lb anchovy fillet
- 2 tbsp vegetable oil
- 1 pcs onion
- 3 pcs garlic cloves
- 3 pcs shallots
- 2 tsp chilli powder
- 0.25 lb anchovy fillet (for sambal)
- 3 tbsp sugar
- 0.33 cup tamarind paste
Directions
- Combine coconut milk, water, ground ginger, fresh ginger, salt (to taste), bay leaf and rice in a medium saucepan; cover, bring to a boil, then reduce heat and simmer 20–30 minutes until rice is done.
- Place eggs in a saucepan, cover with cold water, bring to a boil then remove from heat; cover and let stand 10–12 minutes. Cool, peel and halve. Slice cucumber.
- Heat 1 cup (240ml) vegetable oil in a large skillet over medium-high heat. Fry peanuts until lightly browned, remove and drain on paper towels.
- In the same oil, fry anchovies briefly until crisp, remove and drain. Discard oil and wipe skillet clean.
- Heat 2 tablespoons oil in the skillet. Sauté onion, garlic and shallots 1–2 minutes until fragrant. Add chilli powder (or paste) and cook about 10 minutes, adding a little water if too dry.
- Stir in remaining anchovies and cook 5 minutes. Add salt (to taste), sugar and tamarind paste; simmer until sauce thickens about 5 minutes.
- To serve, spoon sambal over warm coconut rice and top with peanuts, fried anchovies, sliced cucumber and halved boiled eggs.