Nasi lemak (coconut rice with sambal, egg and crispy anchovies)

Malaysia's national dish: fragrant rice cooked in coconut milk and pandan, served with spicy sambal, crispy anchovies, peanuts, egg and cucumber. Traditionally breakfast, but eaten all day.

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Method

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1. Rinse the rice several times, then combine in a pot with the coconut milk, water, salt, pandan leaves and ginger. Bring to the boil, then simmer covered over low heat for 15 minutes and let rest for 10 minutes. ⏱ Timer: 15 min
2. For the sambal, blend the drained chillies, shallots, garlic and shrimp paste into a paste.
3. Fry the paste in 4 tbsp oil over low heat for 10-15 minutes until dark red and the oil separates out. Add the tamarind juice and sugar, season with salt, and simmer for 5 minutes to thicken. ⏱ Timer: 10 min
4. In the remaining oil, fry the peanuts until golden brown, remove, then fry the anchovies until crisp.
5. Boil the eggs for 7 minutes, cool in cold water, peel and halve (or fry sunny-side up). ⏱ Timer: 7 min
6. Mound rice on each plate, with sambal, anchovies, peanuts, egg and cucumber slices around it. You can stir some of the anchovies into the sambal too.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The sambal keeps for a week in the fridge, so it can be made ahead.
• Often served with chicken rendang or fried chicken for a heartier lunch.

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• Yam woon sen (glass noodle salad with prawns)
• Khao soi (northern Thai curry noodle soup with crispy noodles)
• Khao pad sapparod (pineapple fried rice with cashews)

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