Nasi lemak recipe

Coconut rice steamed with knotted pandan leaves, served with a sambal tumis of dried chillies and belacan fried until the oil splits red.

1 hour and 15 minutesmedium12 ingredients

Ingredients

• 400 ml coconut milk
• 3 pandan leaves
• 300 g jasmine rice
• 100 g dried anchovies
• 15 dried red chillies
• 6 shallots
• 1 tsp shrimp paste
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 4 eggs
• 1 cucumber
• 60 g roasted peanuts

How to make Nasi lemak

1. Rinse 300 g of jasmine rice, then cook it with 400 ml of coconut milk, 200 ml of water, 1 teaspoon of salt and 3 knotted pandan leaves: without pandan it is not nasi lemak.
2. Rest the rice covered for 10 minutes, fluff with a fork and pull out the leaves.
3. Fry 100 g of dried anchovies in hot oil for 3 minutes until crisp, and set half aside for the sambal.
4. Soak 15 dried red chillies in hot water for 15 minutes, then blend them with 6 shallots and 1 teaspoon of belacan shrimp paste.
5. Fry this paste in oil over medium heat for 15 to 20 minutes, until the oil separates and rises red on the surface; this long fry is the sambal tumis.
6. Stir in 2 tablespoons of tamarind paste, 2 tablespoons of palm sugar and the reserved anchovies, and cook down 5 minutes.
7. Boil 4 eggs for 8 minutes, peel and halve them, and slice 1 cucumber on the bias.
8. Plate the rice with the sambal, the crisp anchovies, 60 g of roasted peanuts, the egg and the cucumber, and serve warm.

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