Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis
Traditional Malaysian Delight
A fragrant coconut milk-infused rice served with spicy sambal ikan bilis, cucumber, peanuts, and boiled eggs.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Coconut Rice
For the Sambal Ikan Bilis
For the Sides
Preparation
Preparing the Coconut Rice
Combine ingredients
Combine rice, coconut milk, water, and salt in a pot.
Rinse the rice thoroughly to remove excess starch for fluffier grains.
Add pandan leaves
Add knotted pandan leaves and bring to a boil over medium heat.
Simmer rice
Once boiling, reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes.
Do not over-stir the rice while it cooks, as it can become mushy.
Preparing the Sambal Ikan Bilis
Fry anchovies
Heat oil in a pan and fry ikan bilis until crispy; set aside.
Sauté aromatics
In the same oil, sauté shallots and garlic until fragrant.
Simmer sambal
Add chili paste, tamarind paste, sugar, and salt, then simmer until thickened.
Adjust the chili paste based on your spice tolerance.
Cooking Process
Rice Cooking
Simmer the coconut rice on low heat until steam holes appear.
Sambal Frying
Cook the sambal mixture on medium heat until it achieves a rich, dark color.
Anchovies Prepping
Ensure ikan bilis is crispy for the best texture.
Plating & Serving
Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis
Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis
Plating & Serving
Serve coconut rice on a plate surrounded by sambal ikan bilis, cucumber slices, half a boiled egg, roasted peanuts, and fried ikan bilis.