Nasi lemak with coconut rice, sambal, anchovies and peanuts
Coconut-milk rice served with spicy anchovy sambal, fried anchovies, toasted peanuts, egg and cucumber. Makes 4 servings; times are approximate.
Nasi lemak, part of Malay culinary tradition, is also enjoyed in Brunei. This version pairs coconut rice with anchovy sambal and familiar accompaniments of egg, cucumber and peanuts. Preparation and cooking times are estimates for these quantities.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the sambal
Blend the dried red chilies, fresh Thai chilies and red peppers. Dissolve the tamarind paste in the hot water. Blend the shallots, garlic and dried anchovies for the sambal into a paste; set both mixtures aside.
Ready to continue when: The mixtures are blended, and the tamarind paste has dissolved.
15 min - 02
Cook the sambal
Heat the vegetable oil for the sambal in a wide pan. Add the shallot, garlic and anchovy paste and fry for about 5 minutes. Stir in the chili mixture and cook for about 10 minutes, stirring. Add the dissolved tamarind and sugar; cook over medium-low heat for about 10 more minutes, stirring, until the sauce thickens.
Ready to continue when: The sambal is thick, and the mixture no longer looks raw.
25 min - 03
Cook the coconut rice
Rinse the jasmine rice until the water runs clear, then drain well. Put it in a saucepan with the coconut milk, water and salt. Bring to a boil, lower the heat and cover; simmer gently until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered to rest for 10 minutes.
Ready to continue when: The rice is tender, the liquid has been absorbed, and the grains separate when fluffed after resting.
30 min - 04
Fry the anchovies and peanuts
Heat half the vegetable oil for frying in a pan. Fry the dried anchovies for serving until golden and crisp; remove and drain them. Heat the remaining oil and fry the peanuts until golden. Remove and drain them as well.
Ready to continue when: The anchovies are crisp and the peanuts are golden, with no burnt patches.
10 min - 05
Prepare the eggs and cucumber
Boil the eggs until hard-cooked, then peel them once they are cool enough to handle. Slice the cucumber.
Ready to continue when: The eggs are cooked and peeled, and the cucumber is sliced.
15 min - 06
Assemble and serve
Divide the coconut rice among 4 plates. Serve it with the sambal, fried anchovies, peanuts, boiled eggs and cucumber. Serve immediately.
Ready to continue when: All 4 plates have rice and a portion of each accompaniment.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.