Malaysian
Nasi Lemak with Sambal Ikan Bilis
Coconut-pandan rice with sambal ikan bilis, cucumber, peanuts, fried anchovies, and egg.
4 servings · 55 minutes prep · 55 minutes cook
Ingredients
Coconut Rice
- 2 cups, rinsed until water runs mostly clear
- 1 cup, full-fat
- 1 1/4 cups
- 2, tied in knots
- 3 slices
- 1 tsp
Sambal Ikan Bilis
- 12, soaked and seeded for less heat
- 6 medium, chopped
- 3 cloves, chopped
- 1 tsp, toasted shrimp paste
- 1/4 cup, for frying sambal
- 1 tbsp, mixed with 1/4 cup water
- 2 tbsp, palm sugar if available
- 1/2 tsp
- 1 cup, dried anchovies, rinsed and dried
Serving
- 1/2 cup
- 1, sliced
- 4, halved
Directions
Make the Coconut Rice
- Combine jasmine rice, coconut milk, water, pandan leaves, ginger, and in a rice cooker.
- Cook until tender, then rest covered for 10 minutes. Fluff gently and discard pandan leaves and ginger.
Make Sambal Ikan Bilis
- Blend dried red chiles, shallot, garlic, and shrimp paste into a paste, adding a splash of water only if needed.
- Heat avocado oil in a skillet over medium heat. Fry half the ikan bilis for 3 to 4 minutes, until crisp; remove and reserve for serving.
- Add the chile paste to the oil and cook for 10 to 12 minutes, stirring often, until dark red and glossy.
- Add the tamarind mixture, granulated sugar, , and the remaining ikan bilis. Simmer for 8 to 10 minutes, until thick and jammy.
Assemble
- Serve coconut rice with sambal, crisp ikan bilis, roasted peanuts, cucumber, and hard boiled eggs.
- The sambal should be spoonable but not watery, and the rice should smell distinctly of coconut and pandan leaves.
