Malaysian nasi lemak
Fragrant coconut-and-pandan rice served with sambal, crisp anchovies, boiled egg, peanuts, and cucumber. Serves 4.
Malaysian nasi lemak brings together rice cooked with coconut milk and pandan with a selection of accompaniments. This version serves the rice with chile-and-tamarind sambal, fried anchovies, boiled egg, toasted peanuts, and cucumber.
Method
- 01
Cook the rice
Rinse the rice until the water runs almost clear, then drain it. Put it in a lidded pot or rice cooker with the water for the rice, coconut milk, salt for the rice, and knotted pandan leaves. Cook until the rice is tender and has absorbed the liquid; if using a rice cooker, follow its instructions. Remove the pandan leaves and gently fluff the rice.
30 min - 02
Make the tamarind water
Put the tamarind pulp in a bowl with the warm water for the tamarind. Soak for 15 minutes, pressing it occasionally to release the pulp; strain the liquid and discard the fibers and seeds.
15 min - 03
Make the sambal paste
Grind the shallots, garlic, soaked and drained dried red chilies, and belacan into a thick, fragrant paste. Use a mortar or a food processor.
- 04
Cook the sambal
Heat the neutral oil for the sambal in a pan. Add the red onion and sambal paste; cook gently, stirring, until the paste darkens slightly and becomes fragrant. Stir in the strained tamarind water, salt for the sambal, and sugar. Simmer gently until the sauce thickens.
- 05
Fry the anchovies and boil the eggs
Heat the neutral oil for frying the anchovies in a deep pan. Fry the dried anchovies in a single layer, stirring occasionally, until golden and crisp; drain them. Boil the eggs until hard-cooked, then halve them.
4 min - 06
Serve
Divide the rice among the plates and serve it with the sambal, crisp anchovies, roasted peanuts, egg halves, and cucumber cut into half-moons.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.