Malaysian Nasi Lemak

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Description

Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.

Ingredients

  • 2 cups coconut milk
  • 2 cups water
  • ¼ teaspoon ground ginger
  • 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
  • salt to taste
  • 1 whole bay leaf
  • 2 cups long grain rice, rinsed and drained
  • 4 eggs
  • 1 cucumber
  • 1 cup oil for frying
  • 1 cup raw peanuts
  • 1 (4 ounce) package white anchovies, washed
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, thinly sliced
  • 3 shallots, thinly sliced
  • 2 teaspoons chile paste
  • 1 (4 ounce) package white anchovies, washed
  • salt to taste
  • 3 tablespoons white sugar
  • ¼ cup tamarind juice

Instructions

  1. In a medium saucepan over medium heat
  2. stir together coconut milk
  3. water
  4. ground ginger
  5. ginger root
  6. salt
  7. bay leaf
  8. and rice. Cover
  9. and bring to a boil. Reduce heat
  10. and simmer for 20 to 30 minutes
  11. or until done.
  12. Place eggs in a saucepan
  13. and cover with cold water. Bring water to a boil
  14. and immediately remove from heat. Cover
  15. and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water
  16. cool
  17. peel and slice in half. Slice cucumber.
  18. Meanwhile
  19. in a large skillet or wok
  20. heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly
  21. until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly
  22. turning
  23. until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
  24. Heat 2 tablespoons oil in the skillet. Stir in the onion
  25. garlic
  26. and shallots; cook until fragrant
  27. about 1 or 2 minutes. Mix in the chile paste
  28. and cook for 10 minutes
  29. stirring occasionally. If the chile paste is too dry
  30. add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt
  31. sugar
  32. and tamarind juice; simmer until sauce is thick
  33. about 5 minutes.
  34. Serve the onion and garlic sauce over the warm rice
  35. and top with peanuts
  36. fried anchovies
  37. cucumbers
  38. and eggs.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 8

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