Nasi Lemak Ayam (Coconut Rice Chicken)

Nasi Lemak Recipe (Coconut Rice with Anchovies Sambal)

  

Nasi Lemak (Coconut Rice) is a national heritage dish of Malaysia. The dish is usually prepared for breakfast, however, because of it popularity among Malaysian, it is now served and eaten at any time of the day.

Basic content in this dish include Nasi Lemak, Anchovies Sambal, Boiled Egg, Fried Anchovies, Fried Ground Peanuts and Cucumber. Because of the dish popularity, it is now being served in a variety of ways. It is now being served with extra dish such as Fried Chicken, Rendang, Squid Sambal and many more.

So here I present Nasi Lemak and Anchovies Sambal my style(the simplest way).

INGREDIENTS:

Coconut Rice
2 cups of Basmati rice.
200ml of coconut milk.
1 Pandan/Screwpine leave
A pinch of salt

Anchovies Sambal
6 tablespoons of blended dried chillies
2 Onions
A cup of tamarind juice
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of coconut milk

Side
Anchovies
Cucumber
Egg

HOW TO:

Nasi Lemak.
Rinse rice and drain. Then add 3 ½ cups water, coconut milk, pinch of salt and a pandan leave into a rice cooker and cook your rice.

Sambal Ikan Bilis(Anchovies Sambal)
Slice onions and boil them for 10 minutes. Heat oil in a frying pan and fry blended dried chillies until fragrant. Then add some dried anchovies and stir well. Then pour the boiled onions together with it juice and stir well. And finally, add tamarind juice, salt, and sugar. Adjust on low heat and wait until the Sambal thickens before served.

Side
Fry anchovies until it turn brown. Do the same for ground nuts(probably for 5-10 minutes with just a little amount of oil). Boil eggs for 10 minutes. Slice cucumber as you like.