Name: Nasi lemak
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 2 cups Coconut Milk; 2 cups Water; 1/4 tsp Ginger Paste; 1 Ginger; 1 Bay Leaf; 2 cups Rice; 4 Eggs; 1 Cucumber; 1 cup Peanuts; 4 oz Anchovy Fillet; 2 tbs Vegetable Oil; 1 Onion; 3 cloves Garlic; 3 Shallots; 2 tsp Chilli Powder; 4 oz Anchovy Fillet; 3 tbs Sugar; 1/3 cup Tamarind Paste

Seafood

6 servings

723 cal/serving

Instructions

Step 1

Combine coconut milk, water, ginger paste, ginger, bay leaf, and rice in a saucepan; cover, bring to a boil, then reduce heat and simmer until rice is cooked

Coconut MilkWaterGinger PasteGingerBay LeafRice

Step 2

Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover and let stand 10–12 minutes, then cool, peel, and halve

EggsWater

Step 3

Slice cucumber

Cucumber

Step 4

Heat vegetable oil in a skillet and fry peanuts until lightly browned, then remove and drain

Vegetable OilPeanuts

Step 5

Using the same hot oil, fry one package of anchovies until crisp, then remove and drain and discard the oil

Anchovy Fillet

Step 6

Heat 2 tablespoons vegetable oil in the skillet and sauté onion, garlic, and shallots until fragrant

Vegetable OilOnionGarlicShallots

Step 7

Add chilli powder and cook, then add the remaining anchovies and cook 5 minutes; stir in sugar and tamarind paste and simmer until the sauce is thick

Chilli PowderAnchovy FilletSugarTamarind Paste

Step 8

Serve the sauce over the warm rice and top with peanuts, fried anchovies, cucumber, and eggs

RicePeanutsAnchovy FilletCucumberEggs