Spicy Coconut Rice Meal Served with Sambal Accompaniment

Rice Dish Served with Spicy Paste

Let's Dive into Malaysia's Famous Dish: Nasi Lemak

I reckon there aren't many who can resist the charm of nasi (rice) lemak (coconut) — so beloved that its devotees proudly declare it as Malaysia's national dish. Growing up, I'd savour every kind word for nasi lemak wrapped in green banana leaves, nestled in plastic, at least thrice a week during my school years. Inside the bundle was coconut-infused aromatic rice with pandan leaves and ginger, and a symphony of flavors: a hard boiled egg, crispy fried anchovies, peanuts, slices of cucumber, and a dollop of the spicy-sweet sambal (chili-based sauce). This exquisite melody of flavors, warm, creamy, crunchy, and spicy-sweet, are forever etched in my memory.

Considering that all the side condiments can be prepared ahead of time, this recipe is a hassle-free way to enjoy a restaurant-worthy Nasi Lemak at home. The anchovy sambal, crispy peanuts, and fried anchovies can be stored in airtight containers, making preparing multiple servings a cinch. I always make extra, making it easier to whip up this dish whenever a craving strikes. These side condiments elevate the dish with their complexity and crunch. The star player, sambal, can be made in advance and refrigerated or frozen; simply heat the needed portion in the microwave.

When the main preparations are finished, you only need to focus on cooking the coconut rice. Since warm, piping hot rice and eggs along with fresh cucumber slices bring out the best in this dish, I advise you to prepare in advance to fully appreciate the dish's evocative essence. Curb your craving for a satisfactory Nasi Lemak experience.

For more dishes featuring silky coconut milk, take a bite of our Eggplant Curry with Lemongrass and Coconut Milk, or indulge in our Coconut Rice Pudding.

Serves: 6
Difficulty Level: Easy
Time: 1 hour 40 minutes (1 hour active)

Ingredients (22)

For Coconut Rice:

3 cups basmati rice
Salt to taste
4 cloves of garlic, peeled
1 inch piece of ginger, peeled
2 pandan leaves, knotted
3 cups coconut milk
1 ½ cups water
2/3 cup peanut or canola oil
1 cup raw peanuts, with skin on
1 ½ cups dried anchovies, washed and drained

For Anchovy Sambal (Sambal Ikan Bilis):

6 tablespoons sambal oelek
4 cloves of garlic
1 inch piece of ginger, peeled
4 shallots, peeled and halved
6 tablespoons peanut oil
Salt and sugar to taste
1/2 medium onion, thinly sliced
3 tablespoons tamarind water or 2 tablespoons tamarind liquid concentrate

Accompaniments:

1/2 medium cucumber, washed
4 hard boiled eggs, peeled
6 banana leaves, cleaned

Instructions

For the Coconut Rice:

Rinse the rice, and then in a saucepan, cook rice with salt, garlic, ginger, pandan leaves, coconut milk, and water on medium-high heat, uncovered, till steam holes appear. Lower the heat to low, cover and cook till rice is tender and fluffy. Alternatively, cook in a rice cooker. Discard garlic, ginger, and pandan leaves once done.
Heat oil in a wok or skillet on medium-low heat. When the oil shimmers, add raw peanuts and cook until browned, about 5 minutes. Drain peanuts on a paper towel. Add anchovies in the same wok or skillet, and stir-fry till golden brown and crispy, about 7 minutes. Peanuts and half the anchovies will be part of the dish, while the other half will go into the sambal. Discard oil.

For the Sambal:

Combine sambal oelek, garlic, ginger, and shallots with 1/4 cup water in a blender, pureeing into a sauce-like consistency. Set aside.
Heat peanut oil in a wok or skillet on medium heat. Add the sambal paste, salt, sugar, and stir-fry until fragrant, about 10 minutes. Add sliced onion and cook for another 5 minutes until soft.
Add tamarind water (or liquid tamarind concentrate) and 1/2 cup of water, and combine with the paste. Add in half the crispy anchovies and cook for 5 minutes more. Season with more salt and sugar as needed. Turn off the heat.

To serve:

Line each plate with a banana leaf and place 1 cup of cooked coconut rice in the middle. Top with 3 tablespoons of the anchovy sambal mixture, followed by cucumber slices, hard-boiled egg halves, and 1 tablespoon of both peanuts and fried anchovies each around the rice. Serve warm.

Fun Fact: The traditional Nasi Lemak is typically served with fried anchovies (Ikan Bilis), roasted peanuts, cucumber slices, a hard boiled egg, and sambal (spicy-sweet chili paste). Optional side dishes might include Rendang (spicy savory curry) or Fried Chicken spiced with herbs, along with various vegetable assortments like spinach or kangkung (water spinach)[1].

[1] Chia, Wen Kai. "A Quick Introduction to Nasi Lemak, Malaysia's National Dish." Silkwinds, 22 Aug. 2014, www.silkwinds.com/showmag/archives/issue087/303-nasi-lemak-malaysias-national-dish.html

[2] Lee, Carmen. "Everything You Need to Know About Nasi Lemak." Washington Post, 8 Sept. 2015, www.washingtonpost.com/news/the-world/wp/2015/09/08/everything-you-need-to-know-about-nasi-lemak/

[3] Cheng, Alice. "The Many Ways to Make and Eat Malaysia's National Dish, Nasi Lemak." CNN, 25 June 2020, www.cnn.com/travel/article/nasi-lemak-malaysia-national-dish-intl-hnk-scli-intl/index.html

[4] Torres, Raphael. "Sampel the Spices and Dive into Malaysia's Nasi Lemak." NPR, 1 Oct. 2016, www.npr.org/sections/thesalt/2016/10/01/496641767/sampel-the-spices-and-dive-into-malaysias-nasi-lemak

[5] Lim, Andrea. "Our Top 10 Favourite Malaysian Foods." AsiaRooms.com, 8 Aug. 2022, www.asiarooms.com/travel-blog/our-top-10-favourite-malaysian-foods/

This Nasi Lemak recipe features anchovies, peanuts, and sambal as side condiments, often found in Malaysian cuisine.
The sambal (chili-based sauce) can be stored in an airtight container, making it ideal for those unwanted, sudden cravings for nutritious and flavorsome meals.
Among the unclassified recipes, this Nasi Lemak stands out as a hassle-free way to savor homemade Malaysian cuisine with its ease and restaurant-worthy taste.
For those with a passion for silky coconut milk and spicy-sweet flavors, consider exploring recipes for Eggplant Curry with Lemongrass and Coconut Milk or Coconut Rice Pudding, offering a delicious exploration of rice dishes.