National Dish Of Malaysia Recipe
coconut rice, fried anchovies, cucumber
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Ingredients
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Coconut Rice (Nasi Lemak Rice)
Crispy Fried Anchovies & Peanuts (Ikan Bilis & Kacang)
Sambal (Spicy Chili Paste)
Sides & Garnish
Method
Coconut Rice (Nasi Lemak Rice)
- 1
Rinse rice
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.
- 2
Assemble and cook rice
In a rice cooker or medium saucepan, combine the rinsed rice, coconut milk, water, smashed ginger (or galangal), smashed shallots, pandan leaves (or pandan paste), and salt. If using a rice cooker, close and cook according to the cooker instructions. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer for 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving and discard pandan and ginger pieces.
Crispy Fried Anchovies & Peanuts (Ikan Bilis & Kacang)
- 3
Prepare anchovies
Pat the rinsed anchovies dry with paper towels. Remove excess moisture so they crisp evenly.
- 4
Fry peanuts
Heat about 2–3 tablespoons of oil in a small frying pan over medium heat. Add the raw peanuts and fry, stirring frequently, until golden brown and toasted, about 3–5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while hot.
- 5
Fry anchovies
Increase oil amount to a depth of about 1/2 inch (use more of the reserved oil if needed) and heat over medium-high until shimmering but not smoking. Add the anchovies in a single layer and fry, stirring occasionally, until they are golden and crisp, about 3–4 minutes. If using turmeric for color, toss the anchovies with turmeric powder before frying or sprinkle lightly during frying. Remove anchovies with a slotted spoon and drain on paper towels. Immediately season with 1/4 tsp salt. When cool, combine anchovies and peanuts in a bowl and set aside.
Sambal (Spicy Chili Paste)
- 6
Prepare chilies and aromatics
Soak the dried red chilies in hot water for 15–20 minutes until softened. Drain and roughly chop. In a blender or food processor, combine the soaked dried chilies, fresh chilies (if using), shallots, and garlic. Blitz to a smooth or slightly coarse paste using a little of the soaking liquid if necessary. If you prefer a smoother sambal, blend longer.
- 7
Cook sambal
Heat 3 tablespoons oil in a skillet over medium heat. Add the chili-shallot-garlic paste and fry, stirring constantly, for 6–8 minutes until the raw smell disappears and the oil begins to separate from the paste. Add tamarind paste, palm sugar, and fish sauce (or soy). Taste and adjust: add more sugar for sweetness, tamarind for tang, or fish sauce/soy for saltiness. Continue to cook another 3–5 minutes until thickened. Reduce heat to low and simmer gently for up to 10 minutes if you want a deeper, caramelized flavor. Keep warm.
Sides & Assembly
- 8
Prepare cucumbers and eggs
Thinly slice the cucumber and set in a small bowl. Peel and halve the hard-boiled eggs.
- 9
Plate the dish
To serve, place a generous scoop of flaky coconut rice on each plate or banana leaf. Arrange a portion of fried anchovies and peanuts beside the rice. Spoon 1–2 tablespoons (or more to taste) of sambal on the plate. Add sliced cucumber, half a boiled egg, and a sprinkle of fried shallots if using. Serve with lime or calamansi wedges on the side to squeeze over. Offer extra sambal at the table for those who want more heat.