Malaysian Nasi Lemak
Equipment
Ingredients
Coconut Rice
Jasmine rice (rinsed)
400 g
Coconut milk
400 ml
Water
200 ml
Pandan leaf (tied)
2 piece
Salt
5 g
Sambal Chili
Dried red chilies (soaked)
15 piece
Shallots (peeled)
4 piece
Garlic cloves (peeled)
3 piece
Belacan shrimp paste
5 g
Palm sugar
15 g
Tamarind paste
10 g
Traditional Sides
Eggs (hard_boiled)
4 piece
Chicken drumsticks (marinated)
4 piece
Cucumber (sliced)
1 piece
Roasted peanuts (roasted)
50 g
Anchovies (ikan bilis) (fried)
30 g
Instructions
Prepare coconut rice
Rinse jasmine rice until water runs clear, then combine with coconut milk, water, pandan leaves, and salt in a rice cooker or pot.
Cook coconut rice
Cook the rice mixture until tender and fragrant with coconut aroma. Let rest for 10 minutes after cooking.
Make sambal chili paste
Blend soaked dried chilies, shallots, garlic, and shrimp paste into a smooth paste.
Cook sambal
Fry the chili paste in oil until fragrant and oil separates. Add palm sugar and tamarind paste, simmer until thickened.
Prepare chicken
Season chicken drumsticks with salt and turmeric, then fry until golden and cooked through.
Prepare eggs and sides
Hard-boil eggs, slice cucumber, and toast peanuts. Fry anchovies until crispy.
Assemble and serve
Scoop coconut rice onto plates, top with sambal, fried chicken, sliced egg, cucumber, peanuts, and crispy anchovies.
Original recipe
Storage
Store rice and sambal separately. Reheat rice with a splash of water to restore moisture. Sambal can be stored for up to a week in the refrigerator.
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