Thursday, April 15, 2010

Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis)


Nasi Lemak is probably the most popular dish in Malaysia. Traditionally, it’s served as a quick hearty breakfast meal; but, these days it’s available everywhere, round the clock at many restaurants and hawker centers! Nasi Lemak or Coconut infused rice is usually served with a spicy sambal, sliced cucumber, deep-fried anchovies, fried peanuts, and eggs, either hard-boiled or fried. A popular side dish is Sambal Sotong Kering or Dried Cuttlefish Sambal. There are many versions of Nasi Lemak available in multi racial Malaysia. So, this is my version of Nasi Lemak, served with a Dried Anchovies Sambal recipe and a Dried Cuttlefish Sambal recipe, which I will post next.


Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis)
(Printable Recipe)

Ingredients

Coconut Rice
Dried Anchovies Sambal – Sambal Ikan Bilis
Cucumber, sliced
Deep-Fried Anchovies
Fried Peanuts
Hard-boiled Eggs, halved
Dried Cuttlefish Sambal With Peanuts

Coconut Rice
400 g (2 Cups) Long Grain Rice, washed and drained
3 Pandan/Screwpine Leaves, washed and knotted
1 Shallots, peeled and thickly sliced
1 tsp Sea Salt
400 ml Coconut Milk (preferably 100% coconut milk)
200 ml Water

Method

Place all the ingredients in a rice cooker and cook according to the manufacturer instructions. When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker.

Dried Anchovies Sambal
50 g Deep Fried Anchovies
1 Large (210 g) Red Onion, quartered and sliced thinly
60 to 70 g Light Brown Sugar
15 g Tamarind Paste mixed with 1 Cup of Water, discard the solids
1 ½ tsp Sea Salt
½ Cup Cooking Oil

Spice Paste
100 g Shallots, peeled and coarsely chopped
1 Big Yellow Onion, chopped
40 g Dried Red Chilies, soaked in boiling water and drained
1 tsp Roasted Shrimp Paste (Belacan)

Method

Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.

Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes. Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.

Author

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10 comments:

  1. i don't know if i've had this before, but it sure looks interesting. i just bought anchovies in oil for a pasta dish i'm making for dinner with broccoli.

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  2. This is my favorite Malaysian dish too! It's a true people's dish.

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  3. my favourite malaysian dish. I always get cravings for it, but never tried making it myself. thanks for the recipe

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  4. i miss nasi lemak deeply especially otak otak that goes with it. I can never make the sambal as well as my peranakan grandmother. Thanks for sharing this recipe, it looks alot more manageable than my Mother's!

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  5. Man, so much for a light dinner, I am craving for this now! Drool* Alamak!

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  6. I love your picture! It brings me right back to mamak! :) Thanks for sharing this recipe.

    KY

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  7. me n my husband were sitting in a coffee shop in jurong wr having this damn taste nasilamak, nw we wr back home to slanaka n still mouth watering when think about that ... our love story begins there in singapore 11 years ago.......

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  8. It is one of my very very favorite breakfasts... I am struggling with the paste on top.

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