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Nasi Lemak

Prep:

Cook:

While there are several different varieties of Nasi Lemak, the basic elements tend to be: coconut rice, ikan bilis (mini fried anchovies) and sambal (a sort of hot, spicy, chilli paste) topped with peanuts, cucumber and egg - one ingredient included in almost every Malaysian meal it seems. Nasi Lemak is often eaten for breakfast in Malaysia but is suitable at any time of day. Whatever time it is, we hope you enjoy this Malaysian staple!

IngredientsMethod

Sambal

  • 12 dried chillies soaked in hot water
  • 2 small onions (or 5 shallots) finely chopped
  • ½tbsp of tamarind dissolved in 2tsp of water
  • 2 tbsp of vegetable oil
  • 1tsp sugar and ½tsp of salt.

Rice

  • 1 cup of white rice
  • ½ cup of stock (vegetable or chicken)
  • ½ cup of coconut milk

Toppings

  • peanuts
  • ikan bilis (salt-cured anchovies)
  • sliced cucumber

Sambal

Drain the chillies then blend with the onions/shallots and half of the tamarind mixture until smooth

Fry the paste off with the oil in a saucepan over a low heat for 10 minutes until fragrant and darker in colour.

Add the sugar, salt and the rest of the tamarind then simmer for 5 minutes.

Rice

Place one cup of white rice in a saucepan and wash well to remove excess starch.

Then mix ½ cup of coconut milk and ½ cup of stock (vegetable or chicken) and pour over the rice. Cook with a lid on and bring the rice to the boil on a high heat.

Once boiling vigorously, turn the heat down to low and simmer for 10 minutes until the water level is the same as the top of the rice.

At this point, turn the heat off and leave for 10 minutes with the lid on for the rice to suck up the rest of the moisture.

Toppings

Fry some peanuts (skins on preferably) in a little oil until brown

Then do the same with the ikan bilis - you should be able to find these at most good Chinese supermarkets.

Serving

Fluff up the rice with a fork.

Serve everything together with slices/chunks of fresh cucumber and a hard-boiled egg and there you have it.

Snap a pic and send it to us on Facebook, Twitter or Instagram.


Sambal

  • 12 dried chillies soaked in hot water
  • 2 small onions (or 5 shallots) finely chopped
  • ½tbsp of tamarind dissolved in 2tsp of water
  • 2 tbsp of vegetable oil
  • 1tsp sugar and ½tsp of salt.

Rice

  • 1 cup of white rice
  • ½ cup of stock (vegetable or chicken)
  • ½ cup of coconut milk

Toppings

  • peanuts
  • ikan bilis (salt-cured anchovies)
  • sliced cucumber

Sambal

Drain the chillies then blend with the onions/shallots and half of the tamarind mixture until smooth

Fry the paste off with the oil in a saucepan over a low heat for 10 minutes until fragrant and darker in colour.

Add the sugar, salt and the rest of the tamarind then simmer for 5 minutes.

Rice

Place one cup of white rice in a saucepan and wash well to remove excess starch.

Then mix ½ cup of coconut milk and ½ cup of stock (vegetable or chicken) and pour over the rice. Cook with a lid on and bring the rice to the boil on a high heat.

Once boiling vigorously, turn the heat down to low and simmer for 10 minutes until the water level is the same as the top of the rice.

At this point, turn the heat off and leave for 10 minutes with the lid on for the rice to suck up the rest of the moisture.

Toppings

Fry some peanuts (skins on preferably) in a little oil until brown

Then do the same with the ikan bilis - you should be able to find these at most good Chinese supermarkets.

Serving

Fluff up the rice with a fork.

Serve everything together with slices/chunks of fresh cucumber and a hard-boiled egg and there you have it.

Snap a pic and send it to us on Facebook, Twitter or Instagram.

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