Nasi Lemak

Nasi lemak is a fragrant Malaysian rice dish cooked in coconut milk and made savory with anchovies and ground peanuts.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 595 Calories

Ingredients

• 1 pinch salt
• ½ cup water
• 1 large onion, chopped
• 1 cup uncooked white rice
• 1 cucumber, peeled and sliced
• 1 tablespoon vegetable oil, or as needed
• 4 hard-boiled eggs, halved lengthwise
• 1 cup fresh coconut milk
• 1 slice ginger
• 2 pandan leaves, or more to taste
• 4 fresh red chile peppers
• ½ cup anchovy fillets, or more to taste
• ½ cup finely chopped peanuts, or more to taste

Recipe Instructions

Step 1

Combine coconut milk, rice, water, ginger, pandan leaves, and rice in a rice cooker and stir a few times. Cover and cook according to manufacturer's directions until rice is tender and water has been absorbed, about 15 minutes.

Step 2

Put chile peppers in a blender or food processor and grind into a paste.

Step 3

Heat oil in a pan over medium heat. Add onion and cook until fragrant, about 3 minutes. Add ground chile peppers and cook until incorporated, about 2 minutes more.

Step 4

Heat another pan over medium heat. Add anchovies and peanuts and roast until golden brown, about 5 minutes.

Step 5

Divide cooked rice into 4 individual serving bowls in a rounded shape. Add 2 tablespoons of spicy paste, a pinch of anchovy-peanut mixture, 2 hard-boiled egg halves, and a portion of sliced cucumber to each bowl.