Nasi Lemak

Name: Nasi Lemak
Ingredients: 1.5 Onion (sliced); 0.5 Onion (for blending); 3 Garlic; 10 Dried Chilies (boiled in water); 5 Big Red Chilies; a handful Dried Anchovies; Belacan (Shrimp Paste) (amount depending on your preference); 0.5 cup Tamarind Juice; 1 tbsp Sugar; Salt (to taste); 2 cups Basmati Rice; 0.25 cups Coconut Milk; 1.25 cups Water; 1 Pandan Leaf (tied into a knot); 1 tsp Salt; 1 Lemongrass Stalk (bruised); 1 Shallot (peeled and left whole); Ginger; 2 Hard-Boiled Eggs (halved); 0.5 cup Roasted Peanuts; 0.5 cup Ikan Bilis (Dried Anchovies) (fried until crispy); 1 Cucumber (sliced)

Nasi lemak—there’s just something about that creamy coconut rice with the spicy, tangy sambal, refreshing cucumber, and crunchy ikan bilis and peanuts that really hits the spot!

Ingredients

For the Sambal

For the Rice

For the Garnishes

Directions

1
In a rice cooker, add the washed rice, water, pandan leaf, salt, lemongrass stalk, and shallot.
2
When the rice is cooked, add in salt with coconut milk. Stir everything together and cook the rice again until it’s fully absorbed and fragrant.
3
Blend all the ingredients, except for the sliced onions, into a smooth paste.
4
In a pan with oil, sauté the sliced onions until they turn golden brown.
5
Add the blended chili paste and continue sautéing until the oil separates from the paste.
6
Adjust seasoning with more sugar or salt if needed.
7
Serve the fragrant coconut rice on a plate.
8
Top with sambal, hard-boiled eggs, roasted peanuts, fried ikan bilis, and cucumber slices.

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