Nasi lemak
Rice cooked in coconut milk with pandan, served with sambal, anchovies, egg and peanuts.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the rice until the water runs clear and cover it with coconut milk let down with water, salt and pandan.
Add slices of ginger and cook covered for fifteen minutes, then let it stand ten.
Soak the dried chillies in boiling water for twenty minutes and blend them with the shallot, garlic and belacan.
Fry the paste in oil for twenty minutes over medium heat, until oil breaks out at the edges.
Add the tamarind, palm sugar and salt and cook the sambal ten minutes more to thicken it.
Fry the anchovies and peanuts separately until crisp and hard-boil the eggs.
Build the plate: a mound of rice, a spoon of sambal, anchovies, peanuts, half an egg and cucumber slices.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Meandkancil2020 · CC BY-SA 4.0