Nasi Lemak

Fragrant coconut rice with distinct grains, served with a deep red sambal where the oil has separated for maximum flavor. A perfect contrast between crunchy fried anchovies and the creamy softness of a hard-boiled egg.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 999
• Protein: 29 g
• Carbs: 101 g
• Fat: 52 g

Ingredients

• 400 g Thai or basmati rice ( washed )
• 250 ml Coconut milk
• 2 piece pandan leaves ( knotted )
• 1 tsp Ginger ground
• 1 pinch Gray sea salt
• 100 g European anchovy ( dried, for frying and sambal )
• 50 g Peanut ( raw )
• 2 piece Red onion ( finely sliced )
• 3 piece Garlic ( minced )
• 3 tbsp sambal oelek
• 1 tsp shrimp paste
• 1 tbsp tamarind paste
• 2 tbsp Brown sugar
• 4 piece Egg ( hard-boiled )
• 0.5 piece Cucumber ( sliced )
• 100 ml Peanut oil ( for frying )
• 100 g Dried anchovies ( rinsed and dried )

Instructions

1. Start the coconut rice

   Wash the rice several times until the water runs clear. In a saucepan, add the rice, coconut milk, salt, ginger, and knotted pandan leaves. Cook covered until fully absorbed. The rice should be shiny and not sticky.

2. Fry the crunchy garnish

   In a pan with hot oil, fry the ikan-bilis until they are golden brown and crunchy. Remove and do the same with the peanuts. Drain everything on paper towels.

3. Reduce the sambal

   Blend the onion, garlic, and shrimp paste. Sauté this paste in the ikan-bilis frying oil. Add the sambal oelek, tamarind paste, and sugar. Simmer gently until the oil rises to the surface and the sauce heavily coats the spoon.

4. Plate the dish

   Place a mound of rice in the center. Arrange a generous spoonful of sambal, the fried ikan-bilis and peanuts, fresh cucumber slices, and the halved hard-boiled egg around it.

Chef's tips

• The secret to a good sambal is oil separation: when the oil rises to the top, the chilies are cooked and the bitterness is gone.
• Avoid stirring the rice too much while cooking to keep the grains intact and prevent it from becoming mushy.

Storage

The sambal keeps for 1 week in the fridge. Rice is best fresh but can be steamed to reheat. Keep anchovies in an airtight container to maintain crunchiness.