Malaysian Nasi Lemak with Sambal and Anchovies
A fragrant and iconic Malaysian breakfast featuring coconut rice, a spicy sambal, crispy anchovies, and fresh garnishes. This dish is a harmonious blend of creamy, spicy, and savory flavors, perfect for starting your day.
Ingredients
Ingredients
- 1.5 cups Jasmine rice Rinsed until water runs clear
- 1 cup Coconut milk Full-fat for best flavor
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Dried anchovies (ikan bilis) Rinsed and patted dry
- 2 tbsp Vegetable oil
- 1 cup Dried red chilies Soaked in hot water and drained
- 1 medium Shallot Peeled and roughly chopped
- 2 cloves Garlic Peeled
- 1 tbsp Belacan (shrimp paste) Toasted (optional, omit for vegetarian)
- 1 tbsp Tamarind paste Mixed with 2 tbsp water and strained
- 1 tbsp Sugar
- 2 whole Cucumber Sliced into rounds
- 2 large Hard-boiled eggs Peeled and halved
- 1 small Red onion Thinly sliced
Notes
Storage: Store leftover rice, sambal, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat rice with a splash of water. Make-ahead: Cook rice and sambal a day ahead; reheat before serving. For a vegetarian version, omit the belacan and use a pinch of salt. Serve with extra sambal on the side for those who love more heat.