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)
Dried Anchovies Sambal – Sambal Ikan Bilis
Hard-boiled Eggs, halved
Dried Cuttlefish Sambal With Peanuts
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
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
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)
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.