Malaysian nasi lemak with sambal, anchovies, and peanuts
Fragrant rice cooked with coconut milk and pandan, served with chile-tamarind sambal, crisp anchovies, egg, cucumber, and toasted peanuts.
Malaysian nasi lemak pairs coconut-and-pandan rice with spicy, tangy, and crunchy accompaniments. This version brings together the rice, sambal, anchovies, egg, cucumber, and peanuts; other accompaniments, such as fried chicken, are optional and are not included here.
Method
- 01
Cook the rice
Rinse and drain the rice. Put it in a rice cooker or pot with the water for the rice, coconut milk, salt for the rice, and pandan leaves. Cook according to the rice cooker instructions or until the rice is tender and has absorbed the liquid. Remove the leaves and gently fluff the grains.
30 min - 02
Prepare the tamarind
Put the tamarind pulp in a bowl with the warm water for the tamarind. Soak it for 15 minutes, pressing it occasionally to release the concentrate; then strain the liquid.
15 min - 03
Make the sambal paste
Blend the shallots, garlic, dried red chiles, and belacan into a coarse paste. Scrape down the sides of the container if needed to incorporate the ingredients.
- 04
Cook the sambal
Heat the neutral oil for the sambal in a pan. Add the paste and cook, stirring, until the oil begins to separate. Stir in the strained tamarind liquid, salt for the sambal, and sugar. Simmer for 15 minutes; add the red onion and continue cooking until softened.
15 min - 05
Fry the anchovies
Heat the neutral oil for frying in a deep pan or wok. Fry the drained anchovies in a single layer, in batches if needed, until golden and crisp. Remove and drain them.
4 min - 06
Prepare the accompaniments
Halve the cooked eggs. Set out the toasted peanuts and cut the cucumber into half-moons if it is not already prepared.
- 07
Serve the nasi lemak
Divide the rice among four plates. Serve each portion with sambal, fried anchovies, half an egg, cucumber, and toasted peanuts.
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.