Nasi Lemak
Ingredients
Sambal Ikan Bilis
-
3½
oz.
dried paper lantern chiles
-
2
cups
vegetable oil
-
½
cup
red-skin Spanish peanuts
-
2½
cups
small dried anchovies
-
2
medium
shallots
-
3
cloves
garlic
-
2
Holland chiles
-
4½
tsp.
sugar
-
1½
tsp.
tamarind concentrate
Rice and Assembly
-
2
cups
jasmine rice
-
1
tsp.
kosher salt
-
3
leaves
pandan (optional)
-
½
cup
light unsweetened coconut milk
-
4
large
eggs
-
½
English hothouse cucumber
-
to taste
soy sauce (for serving)
Instructions
- Chop chiles and soak them in boiling water for 30 minutes.
- Simmer oil and peanuts until golden brown, then fry anchovies until crisp.
- Blend shallots, garlic, and some anchovies into a paste, then blend soaked chiles into a purée.
- Cook shallot mixture in reserved oil until fragrant, then add chile purée and cook until thickened.
- Rinse rice and cook with water and salt, adding pandan leaves if using, then stir in coconut milk.
- Boil eggs for 10 minutes, then cool and halve them.
- Combine sambal mixture with peanuts and anchovies, then assemble bowls with rice, sambal, cucumber, and eggs.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
200mg
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