Nasi Lemak
Coconut rice with fiery sambal, crisp anchovies, peanuts, cucumber and a jammy egg.
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Per serving
640 kcal
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Instructions
Step 1: Rinse the rice, then cook it with coconut milk, pandan leaf, ginger and salt.
Step 2: Blend the dried chillies, shallot, garlic and shrimp paste into a rempah.
Step 3: Fry the rempah in oil over low heat for 12 minutes until dark and fragrant.
Step 4: Add tamarind and sugar and cook to a thick sambal.
Step 5: Fry the anchovies and peanuts separately until crisp.
Step 6: Boil the eggs for 7 minutes, then peel and halve.
Step 7: Plate the rice with sambal, anchovies, peanuts, cucumber and egg.
Ingredients
Quantities update automatically for 4 servings.
- 400 gJasmine rice — rinsed
- 400 mlCoconut milk
- 2 leavesPandan leaf — knotted
- 80 gDried anchovies — fried crisp
- 60 gRoasted peanuts
- 12 wholeDried chillies — soaked
- 1 tspShrimp paste
- 1 tbspTamarind paste
- 1 wholeCucumber — sliced
- 4 wholeEgg — soft boiled
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 640 kcal
- Protein
- 20 g
- Carbohydrates
- 78 g
- Fat
- 28 g
- Saturated fat
- 14 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 880 mg
These figures are estimates for general information only and are not medical or dietary advice.