An easy recipe for Malaysia's national dish, nasi lemak, using Amma's Malaysian Sambal. With every bite, there is a combination of textures (crunchy and soft), flavours: umami and spice with the sambal, saltiness with the ikan bilis (fried anchovies) and richness with the coconut and pandan-flavoured rice. Give it a try and let us know how your LITS experience was by dropping a comment below!
Recommendation: use it with your favourite protein - fried chicken, shrimp, fried mushrooms or grilled/fried fish.
Ingredients:
2 cups jasmine rice
11/2 cups coconut milk
11/2 cups water
3 pandan leaves (knotted)
1 stalk lemongrass (smashed)
1 inch ginger
1 tsp salt
Instructions:
Rice:
1. Wash rice 2-3 times until the water cleans. Drain thoroughly.
2. Rice, coconut milk, water, pandan leaves, ginger, lemongrass and salt are combined in a rice cooker or a pot.
3. Stir and cook as usual. Add to boil in a pot and lower the heat and steam with the lid on (15 minutes). Allow to rest 10 minutes prior to service.
Ikan Bilis/Fried Anchovies
Ingredients:
• 1/2 cup of dried anchovies (ikan bilis)
• Cooking oil for frying
Instructions:
1. Heat oil to 170degC in a deep pan.
2. Fry anchovies, until golden and crispy.
3. Peel and dry using paper towels.
Fried Peanuts
Ingredients:
• 1/2 cup red peanuts (with skin)
• Cooking oil for frying
Instructions:
1. Heat oil to 150degC in a deep pan.
2. Fry peanuts, stirring occasionally till golden brown.
3. Wipe and dry using paper towels.
Fried Egg / Hard-Boiled Egg
Fried Egg:
• Fry the eggs in a pan using a small amount of oil so that they are cooked to your liking.
Hard-Boiled Egg:
• The eggs should be boiled, 8 minutes, then put in cold water and peeled.
Additional Condiments:
• Amma's Malaysian Sambal
• Fresh cucumber (sliced) (to be fresh and crispy)
How to Serve:
• Put some aromatic coconut rice on a plate.
• Fry anchovies, peanuts, egg, sambal, and slices of cucumbers separately.