🍚 Pradeep’s Nasi Lemak (Malaysian Coconut Rice with Sambal)

This Malaysian national dish is all about balance—fragrant coconut rice, fiery sambal, crispy anchovies, and cool cucumber slices. Here’s how to bring this Southeast Asian comfort food to your table.

📝 Ingredients

🍚 For the Steamed Coconut Rice

• 5 cups long grain rice, washed
• 6 shallots
• 8 slices fresh ginger
• 1 tsp fenugreek seeds
• 2 tsp salt
• 2 cups coconut milk
• 5 pandan leaves (screwpine leaves), knotted

🌶️ For the Sambal (Spicy Chili Paste)

• 20 dried chilies, de-seeded (adjust for heat preference)
• 2 stalks lemongrass, tender white parts only
• 2 tbsp belacan (shrimp paste)
• 10 shallots
• 10 garlic cloves
• 2 large onions, thinly sliced into rings
• 2 tbsp tamarind pulp, diluted in ½ cup hot water
• 2 tsp salt
• 1 tsp sugar

🐟 For the Fried Anchovies (Ikan Bilis)

• 2 cups dried anchovies (ikan bilis)
• Vegetable oil, for frying

🛒 Note: Dried anchovies are available in some—though not all—Asian grocery stores in the U.S. Look for them in the refrigerated or seafood section, or order online.

🥒 For Serving (Condiments)

• Sliced cucumber
• Spanish peanuts (or roasted peanuts)
• Hard-boiled eggs, halved

👩‍🍳 Method

🍚 1. Make the Coconut Rice

1. Place rice, shallots, ginger, fenugreek seeds, and salt in a rice cooker. Pour coconut milk over the rice.
2. Top up with water so the liquid level is 1 inch above the rice.
3. Cook according to rice cooker settings.
4. Once done, fluff with two wooden spoons and keep warm until serving.

🌶️ 2. Prepare the Sambal

1. Blend shallots, garlic, dried chilies, belacan, and lemongrass in a food processor with a little vegetable oil until smooth.
2. Heat 2 tbsp oil in a pan over medium heat. Add the blended spice paste and fry for 5 minutes until fragrant.
3. Add sliced onion rings and cook for another 10 minutes, stirring frequently.
4. Pour in tamarind juice, then season with salt and sugar. Simmer gently, stirring occasionally, until the sambal thickens.

🐟 3. Prepare the Fried Anchovies

1. Lightly rinse dried anchovies under cold water to remove excess salt and grit. Pat dry thoroughly with paper towels.
2. Heat vegetable oil in a small pan over medium heat.
3. Fry the anchovies in batches until golden brown and crisp, about 2–3 minutes per batch.
4. Drain on paper towels and set aside.

🥢 4. Serve

To assemble, plate a mound of coconut rice and top with sambal. Add a handful of crispy anchovies, hard-boiled egg halves, roasted peanuts, and cucumber slices on the side.

---

👨‍🍳 Chef’s Notes:

✨ Pandan Boost: If you can’t find fresh pandan leaves, use frozen or ½ tsp pandan extract in the rice for aroma.
✨ Belacan Alternative: For vegetarians, skip belacan and use miso paste or soy sauce for umami in the sambal.
✨ Anchovy Prep: Lightly rinse dried anchovies before frying to remove excess salt and improve crispiness.
✨ Make Ahead: The sambal can be made 2–3 days in advance and stored in the fridge.