Malaysian Nasi Lemak (Coconut Rice)

Name: Malaysian Nasi Lemak (Coconut Rice)
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 2 cups Jasmine rice, rinsed; 1.25 cups Water; 1.25 cups Coconut milk; 1 whole Pandan leaf, tied in knot; 3 inches Lemongrass, lightly bruised; 1 inch piece Ginger, sliced; 0.5 tsp Salt; 1.75 cups Dried red chilies; 2 whole Bird's eye chilies; 1 tbsp Belacan (shrimp paste); 2 whole Shallots, peeled and halved; 4 whole Garlic cloves; 0.5 cup Water (for blending); 0.25 cup Oil; 1 tbsp Tamarind paste; 1 tbsp Coconut sugar or white sugar; 0.5 tsp Salt (for sambal); 0.5 medium Red onion, sliced; 2 cups Dried anchovies (ikan bilis), cleaned; 2 cups Oil (for frying); 2 cups Raw unsalted peanuts; 6 whole Eggs, hard-boiled and peeled; 1 whole Cucumber, sliced; 1 for serving Banana leaves (optional)

From: Malaysia

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Difficulty: Medium

Ingredients

2 cups Jasmine rice, rinsed
1.25 cups Water
1.25 cups Coconut milk
1 whole Pandan leaf, tied in knot
3 inches Lemongrass, lightly bruised
1 inch piece Ginger, sliced
0.5 tsp Salt
1.75 cups Dried red chilies
2 whole Bird's eye chilies
1 tbsp Belacan (shrimp paste)
2 whole Shallots, peeled and halved
4 whole Garlic cloves
0.5 cup Water (for blending)
0.25 cup Oil
1 tbsp Tamarind paste
1 tbsp Coconut sugar or white sugar
0.5 tsp Salt (for sambal)
0.5 medium Red onion, sliced
2 cups Dried anchovies (ikan bilis), cleaned
2 cups Oil (for frying)
2 cups Raw unsalted peanuts
6 whole Eggs, hard-boiled and peeled
1 whole Cucumber, sliced
1 for serving Banana leaves (optional)

Instructions

COOK COCONUT RICE: Rinse rice until water runs mostly clear and drain well. In pot, add rice, 1.25 cups water, 1.25 cups coconut milk, pandan leaf, lemongrass, ginger, and 0.5 tsp salt. Bring to simmer uncovered over medium heat. Once simmering, cover, reduce heat to low, and cook about 12 minutes until liquid absorbed and rice cooked. Turn off heat and let rest 10 minutes, then fluff with fork.
MAKE SAMBAL: Soak dried chilies in hot water until soft, drain. Blend soaked chilies, bird's eye chilies, shallots, garlic, belacan, and 0.5 cup water to smooth paste. Heat 0.25 cup oil in pan on medium. Add chili paste and fry 2 minutes stirring. Lower heat and cook 10-15 minutes until oil begins to separate from paste. Add tamarind paste, coconut sugar, 0.5 tsp salt, and sliced red onion. Continue cooking on low until onion softens (about 10 minutes). Adjust salt and sugar to taste.
FRY ANCHOVIES AND PEANUTS: Heat oil in wok or deep pan. Add peanuts and fry on medium until lightly browned, remove and drain on paper towels. In same oil, fry anchovies until golden and crispy, remove and drain.
PREPARE EGGS AND CUCUMBER: Hard-boil eggs (9-10 minutes), cool, peel, cut in halves or quarters. Slice cucumber into thin rounds or half-moons.
ASSEMBLE NASI LEMAK: For each plate: place scoop of coconut rice in center. Add generous spoonful of sambal to one side. Add small pile of fried anchovies, pile of fried peanuts, few cucumber slices, and 0.5-1 egg. Serve warm optionally on banana leaf.