
Nasi Lemak
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!
Ingredients
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
Method
Sambal
Rice
Toppings
Serving
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
Rice
Toppings
Serving