A Malaysian favourite that needs no introduction, ready to be enjoyed anywhere, anytime. This classic nasi lemak recipe will rock your world!
INGREDIENTS
For the rice
2 cups rice, washed and drained
2 cups water
80 ml thick undiluted fresh coconut milk
2 inches ginger, smashed
2 - 3 pandan/screwpine leaves, tied into a knot
½ teaspoon salt
For the sambal ikan bilis
15 - 20 dried chilies, cut each chili into 3 pieces and soak in hot water
10 shallots
2 cloves garlic
2 x 2 cm belacan
½ cup water
2 tablespoons cooking oil
1 medium onion, cut into rings
3 tablespoons deep-fried ikan bilis/anchovies
2 tablespoons tamarind juice
Salt & sugar to taste
Condiments
1 small cucumber, cut into longitudinal halves and sliced 0.5 cm thick
4 tablespoons groundnuts (panfried with 1 teaspoon cooking oil until crispy and fragrant)
3 – 4 tablespoons of fried anchovies
2 – 3 hard-boiled QL Omega eggs
INSTRUCTIONS
In a rice cooker, place rice, smashed ginger, pandan leaves, pour in water and coconut milk, sprinkle in salt and stir briefly. Cook rice as normal until cooked, fluff up with a fork or spatula, keep warm until ready to serve. You can also steam the rice in a wok or steamer.
Drain soaked dried chilies, blend with shallots, garlic, belacan and ½ cup water until fine, leave aside.
In a wok or pan, heat cooking oil and fry blended sambal paste for about 5 – 10 minutes. Add in onion rings, fry for another 2 - 3 minutes. Add in tamarind juice and some water (to desired consistency), followed by ikan bilis, stir evenly. Season with salt & sugar and turn off heat. The sambal is usually sweetish.
Cut the hard boiled QL Omega eggs into halves.
Use a small bowl to shape the rice. Place the rice on a piece of banana leaf lined on a piece of newspaper or wax paper.
Spoon some sambal ikan bilis on the top of the rice, place a few slices of cucumber, ½ hard-boiled QL Omega egg, some deep-fried anchovies and pan-fried groundnuts on the side of the rice and wrap up.
For easy serving, just pack in a take-away container or lunch box, or on a plate lined with a piece banana leaf on a plate if dining at home.