Nasi lemak
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Unrated
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Prep Time
45 mins
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Cook Time
45 mins
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Rest
30 mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
1571 kcal
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Course
Main Course, Breakfast
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Cuisine
Indonesian, Malaysian, Singaporean
Nasi lemak
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Nasi lemak is a Malaysian dish of rice with coconut milk and pandan leaves that is popular in Indonesia, Thailand, Singapore and Brunei.
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Ingredients
For the ikan bilis sambal (hot pepper and anchovies paste)
- 2 oz. dried red hot peppers
- 10 Thai peppers (or other red peppers), stemmed and seeded
- 4 long red peppers (e.g. Holland peppers), or more, if no Thai peppers, stemmed and seeded
- 2 tablespoons tamarind paste
- 8 oz. shallots , peeled
- 1 head garlic , peeled
- 1½ oz. dried anchovies
- 2 tablespoons sugar
- 8 tablespoons vegetable oil
For the anchovies and peanuts
- 8 oz. dried anchovies
- 8 oz. peanuts
- 10 tablespoons vegetable oil
For the coconut rice
- 10 oz. jasmine rice
- 2 Pandan leaves , tied
- 1 teaspoon fine salt
- 1 cup coconut milk
To serve
- 4 large hard-boiled eggs , peeled
- 1 cucumber , sliced diagonally
- 4 banana leaves
Equipment
- food processor
- cheesecloth
- Skimmer
Instructions
Ikan bilis sambal (chili paste with anchovies)
- Mix the dry peppers and the fresh peppers in a blender or food processor.
- Dissolve the tamarind paste in ¼ cup (60 ml) of hot water.
- Filter through cheesecloth and discard the seeds if any. Set aside.
- Place the shallots and garlic in a food processor and reduce them to a smooth purée.
- Then add the anchovies and reduce again until forming a paste. Set aside.
- Heat the oil in a large skillet over medium to high heat.
- Add the paste to the anchovies and sauté for 5 minutes, then lower to low to medium heat.
- Add the reduced peppers and cook for 10 minutes, stirring regularly.
- Add the reserved tamarind and sugar.
- Cook over medium-low heat and stir until thickened, about 10 minutes.
Anchovies and peanuts
- In a frying pan, heat half the vegetable oil.
- Add the anchovies and fry them for 3 to 4 minutes.
- Using a skimmer, transfer the anchovies to a dish lined with paper towel.
- In another pan, pour the remaining oil and immediately immerse the peanuts.
- As soon as the oil comes back to the boil, fry them for 2 minutes.
- Using a skimmer, transfer the peanuts to a dish lined with paper towel to cool them slightly, then transfer them to a large bowl with the anchovies and toss.
- Mix 6 tablespoons of sambal ikan bilis with the anchovy and peanut mixture.
Coconut rice
- Wash the rice at least twice or until the water runs clear.
- Drain the rice and add into a saucepan.
- Cover with water about 1 inch (3 cm) above the rice level.
- Tie the pandan leaves and add them to the rice with salt.
- Cook over low heat for about twenty minutes, then remove the pandan leaves and gradually incorporate the coconut milk while stirring. Keep warm.
To serve
- Divide the anchovy and peanut mixture among 4 small bowls.
- Divide the rice into 4 equal parts and pack it into the bowls over the anchovy and peanut mixture. There should be about 2 volumes of rice per volume of sambal.
- Garnish 4 dishes with a banana leaf.
- Turn the bowl upside down so that the anchovy and peanut mixture sits on top.
- Garnish each dish with the cucumber slices and an egg, cut in half.
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