Nasi lemak — Malaysia's fragrant coconut rice served with spicy sambal, crispy anchovies and peanuts, boiled egg and cucumber. A beloved, well-balanced national dish.
- 2 cups Coconut Milk
- 2 cups Water
- 1/4 tsp Ginger Paste
- 1 Ginger
- 1 Bay Leaf
- 2 cups Rice
- 4 Eggs
- 1 Cucumber
- 1 cup Peanuts
- 2 tbs Vegetable Oil
- 1 Onion
- 3 cloves Garlic
- 3 Shallots
- 2 tsp Chilli Powder
- 4 oz Anchovy Fillet
- 3 tbs Sugar
- 1/3 cup Tamarind Paste
Video
Preparation
- In a medium saucepan over medium heat, stir together the coconut milk, water, ground ginger, ginger root, salt, bay leaf and rice. Cover and bring to the boil, then reduce the heat and simmer for 20 to 30 minutes, until done.
- Place the eggs in a saucepan, cover with cold water, and bring to the boil, then immediately remove from the heat. Cover and let stand in the hot water for 10 to 12 minutes, then cool, peel and halve. Slice the cucumber.
- Meanwhile, heat 1 cup vegetable oil in a large skillet or wok over medium-high heat. Stir in the peanuts and cook briefly until lightly browned, then remove with a slotted spoon onto paper towels. Add the contents of one package of anchovies and cook briefly, turning, until crisp, then remove onto paper towels. Discard the oil and wipe out the skillet.
- Heat 2 tablespoons oil in the skillet, stir in the onion, garlic and shallots, and cook until fragrant, about 1 to 2 minutes. Mix in the chilli paste and cook for 10 minutes, stirring occasionally, adding a little water if too dry. Stir in the remaining anchovies and cook for 5 minutes, then add the salt, sugar and tamarind juice and simmer until the sauce is thick, about 5 minutes.
- Serve the onion and garlic sauce over the warm rice, topped with peanuts, fried anchovies, cucumber and eggs.
