Classic Malaysian Nasi Lemak
Fragrant Malaysian coconut rice with sambal, crispy anchovies, peanuts, cucumber, egg, and fried chicken.
Equipment
- Medium saucepan
- Food processor
- Large skillet
- Small saucepan
- Fine strainer
Ingredients
Coconut Rice
- 2 cups jasmine rice rinsed
- 14 oz coconut milk
- 1 1/2 cups water
- 2 leaves pandan knotted
- 1 tsp kosher salt
Sambal and Garnishes
- 4 oz dried red chilies soaked and drained
- 4 medium shallots peeled
- 3 cloves garlic
- 1/4 cup neutral oil
- 2 tbsp brown sugar
- 1 tbsp tamarind concentrate
- 1 cup dried anchovies
- 1 cup roasted peanuts
- 1 large cucumber sliced
- 4 large hard-boiled eggs halved
- 4 pieces fried chicken homemade or prepared
Instructions
Cook the Rice:
- Combine rice, coconut milk, water, pandan, and salt. Bring to a simmer, cover, and cook on low for 15 minutes. Rest 10 minutes.
Make the Sambal:
- Blend chilies, shallots, and garlic to a paste.
- Fry the paste in oil over medium-low heat for 20 minutes. Stir in sugar and tamarind and cook until thick and glossy.
Prepare and Serve:
- Fry the anchovies until crisp and drain.
- Serve coconut rice with sambal, anchovies, peanuts, cucumber, eggs, and fried chicken.
Notes
- Do not rush the sambal.
- Rinse rice until the water is nearly clear.
- Add sambal gradually if sensitive to heat.
Nutrition
Calories: 870kcalCarbohydrates: 92gProtein: 34gFat: 44gSaturated Fat: 18gCholesterol: 245mgSodium: 1320mgFiber: 8gSugar: 14g