Malaysian Nasi Lemak
Malaysia's national dish: fragrant coconut rice served with spicy sambal, crispy anchovies, peanuts, cucumber, and a hard-boiled egg. A complete plate.
Ingredients
- 2 cups jasmine rice
- 1.5 cups coconut milk
- 1/2 cup water
- 2 pandan leaves (knotted) or 1 tsp pandan extract
- 1 tsp salt
- Sambal: 10 dried chilies (soaked), 4 shallots, 2 cloves garlic, 1 tbsp shrimp paste, 2 tbsp oil, 1 tbsp tamarind, 2 tbsp sugar
- Sides: 1/2 cup fried anchovies, 1/2 cup roasted peanuts, sliced cucumber, hard-boiled eggs
Instructions
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1
Rinse rice. Cook with coconut milk, water, pandan, and salt until tender, about 18 minutes. Fluff and let rest.
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2
Sambal: Blend chilies, shallots, garlic, and shrimp paste into a paste. Fry in oil for 5 minutes until fragrant. Add tamarind and sugar. Simmer until thick.
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3
Fry anchovies in oil until crispy.
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4
To serve: Mound coconut rice on each plate. Arrange sambal, fried anchovies, peanuts, cucumber slices, and a halved hard-boiled egg around the rice.
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5
Mix everything together as you eat for the full experience.
