Nasi Lemak

Ingredients

• 2 cups jasmine rice, rinsed
• 1 can coconut milk
• 1/2 cup water
• 2 pandan leaves (knotted) or 1 bay leaf
• 1 tsp salt
• For sambal: 8 dried chillies soaked, 4 shallots, 2 garlic, 1 tbsp shrimp paste, 2 tbsp oil, 1 tbsp tamarind paste, 1 tbsp sugar
• To serve: fried anchovies, roasted peanuts, sliced cucumber, boiled egg

Instructions

1. Cook the rice with the coconut milk, water, pandan and salt — bring to a simmer, cover and cook 18 minutes; rest 10.
2. Blend the sambal ingredients; fry in oil for 10 minutes until dark, then add tamarind and sugar.
3. Toast the peanuts and lightly fry the anchovies until crisp.
4. Plate the rice with a spoon of sambal, peanuts, anchovies, cucumber and egg.

Serving suggestions

• Eat with hands or fork, mixing each bite with sambal.

Storage & reheating

Sambal keeps 2 weeks; rice best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions