Nasi Lemak With Rendang Beef Recipe

Rinse jasmine rice under cold water until water runs clear. Drain well.

Place rinsed rice in a rice cooker or pot. Add coconut milk, water, pandan leaves, smashed ginger and salt. Stir gently to combine.

If using a rice cooker: cook according to cooker instructions. If using a pot: bring to a gentle boil over medium heat, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with a fork before serving.

Prepare the spice paste: roughly chop shallots, garlic, fresh red chilies and (if using) soaked dried chilies. In a blender or food processor, combine chopped aromatics with ginger, galangal, turmeric or ground turmeric, ground coriander, ground cumin, 0.5 tsp salt and 1 tbs neutral oil. Blend to a smooth paste, adding a little water if needed to facilitate blending.

Heat 3 tbs oil in a heavy-bottomed pot or deep skillet over medium heat. Add the prepared spice paste and fry, stirring constantly, until fragrant and the oil separates from the paste, about 8–10 minutes.

Add beef cubes and stir to coat in the paste. Brown the beef for 4–6 minutes to seal the edges.

Pour in 400 ml thick coconut milk and 200 ml water. Add bruised lemongrass stalks, kaffir lime leaves and turmeric leaf (if using). Bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, for 1.5–2 hours until beef is tender and liquid has mostly evaporated and darkened. If the mixture dries too quickly, add a splash of water. Towards the last 20–30 minutes, stir in tamarind paste, palm sugar and 1.5 tsp salt. Continue to cook until oil separates and the sauce becomes thick and coats the beef (classic rendang should be fairly dry and deeply colored).

If using, stir in toasted desiccated coconut (kerisik) in the final 10 minutes and cook 5–10 minutes to incorporate and thicken. Adjust seasoning to taste. Remove and discard lemongrass stalks before serving.

Pat fish fillets dry with paper towel. Season both sides with turmeric powder, 0.5 tsp salt and garlic powder (if using). Lightly dredge each fillet in 1 tbsp flour to create a thin coating.

Heat 4 tbs oil in a non-stick skillet over medium-high heat. When shimmering, pan-fry fillets 3–4 minutes per side (depending on thickness) until golden and cooked through. Transfer to a paper towel-lined plate and keep warm.

Soak dried chilies in hot water for 10 minutes to soften, then drain. In a blender, combine soaked dried chilies, fresh red chilies, shallots, garlic and 1 tsp tamarind paste. Blend to a coarse paste, adding a little water if needed.

Heat 2 tbs vegetable oil in a small saucepan over medium heat. Fry the chili-shallot paste, stirring often, until the raw smell disappears and oil begins to separate, about 6–8 minutes.

Add 1 tbs palm sugar, 1 tsp fish sauce (or light soy sauce) and 0.5 tsp salt. Continue to simmer on low for 5 minutes until thickened. Taste and adjust sweetness, salt or tang with more sugar or tamarind as needed. Remove from heat and let cool slightly.

Prepare boiled eggs: if not already boiled, place eggs in simmering water for 9–10 minutes for firm yolks. Cool in ice water, peel and halve.

Heat 3 tbs oil in a small frying pan over medium-high heat. When hot, fry dried anchovies in a single layer, shaking the pan occasionally, until crisp and golden, about 3–5 minutes. Remove with a slotted spoon and drain on paper towels.

If using raw peanuts, toast or shallow-fry 80 g roasted peanuts for 2–3 minutes until warmed and fragrant; drain on paper towels. If already roasted, simply warm briefly in a dry pan.

Trim and thinly slice the cucumber to serve fresh and crisp.

On each plate, place a mound of coconut rice (about 1/2 cup cooked rice per serving). Arrange a portion of rendang beef (about 200 g per serving, adjust as desired) beside the rice.

Add a fried fish fillet portion, a spoonful of sambal, a small pile of crispy dried anchovies, a handful of roasted peanuts, half a boiled egg and several slices of cucumber.

Garnish with an extra kaffir lime leaf or a wedge of lime if desired. Serve immediately while rendang is warm and fish is crisp.