World Flavors Cookbook

Nasi Lemak

Name: Nasi Lemak
Cook time: 30 min
Cuisine: Malaysia
Ingredients: For the rice: 3 cups long-grain rice 2 cups coconut milk 1 cup water 2 pandan leaves, tied in a knot 1 inch ginger, smashed Salt to taste For the sambal: 1 cup dried chillies, soaked and blended 2 onions, minced 3 cloves garlic, minced 1 tbsp shrimp paste (belacan) Sugar and salt to taste Sides: Fried anchovies (ikan bilis) Toasted peanuts Cucumber slices Hard-boiled eggs Fried chicken or spiced fish (optional)

Malaysia's national dish; fragrant rice cooked in coconut milk and pandan leaves, served with a spicy sambal and various accompaniments.

Cuisine: Malaysia

Ingredients

For the rice: 3 cups long-grain rice 2 cups coconut milk 1 cup water 2 pandan leaves, tied in a knot 1 inch ginger, smashed Salt to taste For the sambal: 1 cup dried chillies, soaked and blended 2 onions, minced 3 cloves garlic, minced 1 tbsp shrimp paste (belacan) Sugar and salt to taste Sides: Fried anchovies (ikan bilis) Toasted peanuts Cucumber slices Hard-boiled eggs Fried chicken or spiced fish (optional)

Instructions

1. Wash the rice and drain. In a rice cooker, combine rice, coconut milk, water, pandan leaves, ginger, and salt. Cook until tender. 2. Prepare the sambal: Heat oil in a pan. Sauté the blended chillies, onions, garlic, and belacan until the oil separates. Season with sugar and salt. 3. Fry the anchovies until crispy. 4. Assemble by placing a mound of fragrant rice on a banana leaf or plate. 5. Serve with a generous spoonful of sambal, fried anchovies, peanuts, cucumber slices, and half a hard-boiled egg.