Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis

Name: Malaysian Nasi Lemak with Coconut Rice and Sambal Ikan Bilis
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Jasmine rice; Coconut milk; Water; Pandan leaves; Salt; Dried ikan bilis (anchovies); Shallots; Garlic; Chili paste; Tamarind paste; Sugar; Salt; Hard-boiled eggs; Cucumber; Roasted peanuts; Fried 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

Jasmine rice

2 cups, rinsed and drained

Coconut milk

1 1/2 cups

Water

1 1/2 cups

Pandan leaves

2, knotted

Salt

1 teaspoon

For the Sambal Ikan Bilis

Dried ikan bilis (anchovies)

1 cup, rinsed

Shallots

4, peeled and sliced

Garlic

3 cloves, peeled and minced

Chili paste

3 tablespoons

Tamarind paste

1 tablespoon

Sugar

2 tablespoons

Salt

to taste

For the Sides

Hard-boiled eggs

2, peeled and halved

Cucumber

1, sliced

Roasted peanuts

1/2 cup

Fried ikan bilis

1/4 cup

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