Nasi lemak

Cook it at home: Nasi lemak with sambal ikan bilis

Rice, sambal and crunch. The rice is steamed in coconut milk with pandan; the sambal is cooked slowly until the oil separates, which is when it turns sweet and deep.

Pans and tools

• Rice cooker or heavy pot with lid
• Blender
• Wok
• Small frying pan

You’ll need

• For the rice: 2 cups (400 g) jasmine rice, rinsed until clear
• 1 cup (240 ml) coconut milk plus 1 1/4 cups (300 ml) water
• 2 pandan leaves, knotted (or 1/4 tsp pandan extract), 1 thin slice ginger, 1 tsp salt
• For the sambal: 15 dried red chilies, seeded and soaked in hot water 20 minutes
• 5 shallots, 3 garlic cloves, 1 tsp toasted belacan (shrimp paste)
• 1/4 cup (60 ml) neutral oil
• 1 large red onion, sliced into rings
• 2 tbsp tamarind paste mixed with 1/3 cup (80 ml) water, strained
• 2 1/2 tbsp palm or brown sugar, 1/2 tsp salt
• 1 cup (50 g) dried anchovies (ikan bilis), rinsed and patted dry
• 1/2 cup (75 g) raw peanuts with skins
• 4 eggs
• 1 cucumber, sliced
• Oil for frying

Steps

1. Put the rice, coconut milk, water, pandan, ginger and salt in a rice cooker or heavy pot. If using a pot, bring to a boil, then cover and cook on the lowest heat 18 minutes. Rest 10 minutes, covered, then fluff.
2. For the sambal, blend the drained chilies, shallots, garlic and belacan with 2 tbsp water into a smooth paste.
3. Heat the oil in a wok over medium heat. Add the chili paste and fry, stirring often, 15 to 20 minutes, until it darkens and the oil separates and pools around it. Don't rush this step.
4. Add the onion rings and cook 3 minutes until soft. Add the tamarind water, sugar and salt and simmer 5 minutes until thick. Taste: hot, sweet and a little sour.
5. Heat 1 inch of oil in a small pan to 325F (160C). Fry the peanuts 3 to 4 minutes until golden, then drain. Fry the anchovies 2 to 3 minutes until crisp and golden; drain. Stir a third of the anchovies into the sambal.
6. Boil the eggs 8 minutes, cool in cold water, peel and halve (or fry them sunny side up).
7. Pack a cup of rice into a small bowl and turn it out onto each plate. Arrange sambal, anchovies, peanuts, cucumber and egg around it, and serve. Add fried chicken or rendang for a full plate.

Contains: Fish, shellfish, peanuts, egg.