Nasi LemakCoconut Rice with Sambal and Anchovies
A common Singapore nasi lemak combination of pandan-scented coconut rice, sambal, crisp anchovies, peanuts, boiled eggs, and cucumber.
Prep
20m
Cook
45m
Serves
4
Regional versions
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- Malaysia
- Singapore
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 350gJasmine Rice (rinsed)
- 400mlCoconut Milk
- 2pcsPandan Leaf (tied into knots)
- 6gSalt
- 220mlWater
Sambal
- 30mlVegetable Oil
Garnish
- 30mlVegetable Oil
Sambal
- 120gOnion (finely chopped)
- 60gChili Paste
- 20gFermented Shrimp Paste
- 20gTamarind Paste
- 30gPalm Sugar
- 120mlWater
Garnish
- 60gDried Anchovy
- 80gPeanuts
- 4pcsEgg
- 200gCucumber (sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the jasmine rice with the coconut milk, pandan leaves, salt, and water until tender. Remove the pandan leaves and keep the rice covered.
- 02
Heat the vegetable oil and cook the onion until soft. Stir in the chili paste, fermented shrimp paste, tamarind paste, and palm sugar.
- 03
Pour in the water and cook gently until the sambal is thick, glossy, and no longer tastes raw.
- 04
Boil the eggs until the yolks and whites are firm, then cool, peel, and halve them.
- 05
Heat the vegetable oil. Fry the dried anchovy until crisp, remove it, then fry the peanuts until lightly golden. Drain both well.
- 06
Serve the coconut rice with the sambal, dried anchovy, peanuts, eggs, and cucumber.
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