NASI LEMAK
WITH SAMBAL IKAN BILIS

Nasi lemak – Malaysia’s most popular dish. Aromatic rice, spicy condiments, crunchy garnishing… it is no wonder why the nasi lemak is also favoured by many Malaysians. Here’s a recipe for a simple nasi lemak that you can try.

INGREDIENTS

Coconut Rice
• 5 cups rice
• Water
• 2 pandan leaves (also knows as screwpine leaves), tied into a knot [optional]
• 1 packet coconut milk
• Ginger - slice
• Sugar and salt to taste

Sambal Ikan Bilis
• Ikan Bilis [Dried Anchovies]
• 1 large red onion, sliced
• Vegetable oil
• 3 tsp tamarind juice
• Dried Chilli – 20 - 25 strand
• 6 shallots
• 1 tsp belacan [dried shrimp paste]
• 1 large onion

Garnishing
• Hard boiled eggs, cut into quarters
• 1 cup of ikan bilis, fried until crispy
• 1 cup of peanuts, fried or roasted
• Cucumber, peeled and sliced

PREPARATION

Coconut Rice
• Wash rice several time until water runs quite clear
• In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice]
• Add ginger and pandan leaves [optional]
• NOTE: You can use a rice cooker to cook the rice

Sambal Ikan Bilis
• Blend dried chilli together with onion, shallot, belacan into a paste
• To a wok or saucepan, oil, fry ikan bilis until crispy
• Remove, drain well on paper towels
• Remove all but 2 tbsp of oil, sauté ground paste
• Add red onions (slices), tamarind paste, sugar, salt to taste
• Cook until gravy thickens [to a dark reddish brown]
• Add ikan bilis, mix to combine, remove from heat

SERVING

• Dish a serving portion of coconut rice onto a plate [or banana leaf], a little of each garnishing and some sambal ikan bilis.

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