Nasi Lemak with Dried Anchovies Sambal
Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and “pandan” leaf commonly found in Malaysia, where it is considered the national dish.
Author: The Cook
Recipe type: Rice
For coconut rice
- 2 cups long grain rice, washed and drained
- 3 pandan leaves, washed and knotted
- 1 Asian shallot, peeled and thickly sliced
- 1 teaspoon sea salt
- 1½ cups coconut milk
- ¾ cup water
For dried anchovies sambal
- 50g deep fried anchovies
- 1 large red onion, quartered and sliced thinly
- 70g brown sugar
- 15g tamarind paste mixed with 1 cup of water, discard the solids
- 1½ teaspoons sea salt
For spice paste
- ½ cup cooking oil
- 100g Asian shallots, peeled and coarsely chopped
- 1 large onion, chopped
- 40g dried red chillies, soaked in boiling water and drained
- 1 teaspoon belacan
- Place all the coconut rice ingredients in a rice cooker and cook according to the manufacturer instructions. When the rice is cooked, fluff with a fork and keep warm in the rice cooker.
- Blend the spice paste ingredients and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the mixture.
- Add the red onion and give a quick stir.
- Mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes.
- Mix in the fried anchovies and cook for another 15 minutes.
- Season with additional sugar or salt if necessary.
History of Nasi Lemak
Malaysian Indian variation
Malaysian Chinese variation
Riau Islands variation
Singaporean Malay variation
Singaporean Chinese variation