Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation.
It truly is a dish that symbolizes the diversity of our country.
This recipe was first published in Flavours.magazine.
- 300g long-grain rice (washed)
- 1 1/2tsp salt
- 4 pandan leaves (knotted)
- 370-400ml santan sawit
- Group A: Sambal ikan bilis
- 10 dried chillies (cut into 3cm lengths and soaked)
- 15g bird’s eye chillies
- 2 red chillies
- 150g shallots (peeled)
- 3 candlenuts
- palm oil (for frying)
- 100g ikan bilis (fried anchovies)
- 1 large onion (peeled & sliced)
- 50ml water
- 50g coarse sugar ( or to taste)
- Group B: Condiments
- hard-boiled eggs
- sliced cucumber
- ikan bilis
- To prepare rice: Place rice, salt and pandan in a rice cooker. Pour santan over until about 2cm above the level of the rice. Cook rice till done, then fluff with a wooden ladle. Sprinkle any remaining santan over and stir to mix. Allow to stand for 10 to 15 minutes, and keep warm.
- To make sambal: Place the chillies, shallots and candlenuts in a blender and process to a paste, adding a little water if necessary. Heat oil in a wok over medium heat, sauté the paste until fragrant, stirring continuously. Then add the rest of the ingredients and simmer for 1 minute. Set aside.
- To serve: Spoon rice onto a cleaned banana leaf and arrange sambal, hard-boiled egg, cucumber, peanuts and ikan bilis around it.