Nasi Lemak (coconut rice with vegetables and fried dried anchovies)

Nasi Lemak (coconut rice with vegetables and fried dried anchovies) – from the Delicatessen with Love project by Gabriele Galimberti – as prepared by Thilaga Vadhi, 55 years old from Kuala Lumpur, Malaysia

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Nasi Lemak is a traditional Malaysian dish. It is served for breakfast, lunch and dinner in restaurants. You can find it whenever and wherever you want in Malaysia!

Visit infopedia for more about Nasi Lemak.

Link to recipe

Ingredients

For sambal/spice paste:

15 dried red chillies, soaked in water to rehydrate
15 small red Asian shallots (or 5 regular shallots)
2 onions, finely chopped
7 garlic cloves, 5 roughly chopped, 2 minced
1-inch fresh ginger root, peeled and roughly chopped
7 tbsp. palm or vegetable oil
2 tsp. shrimp paste
1 tsp. salt
2 tbsp. granulated sugar

for the rice:

2 cups long-grain rice (400 grams)
250 g. coconut milk (1 cup or can)
12 cubes (50 grams) rock sugar or small “lump candy” (found in Asian markets)
3 Pandan leaves (screw pine leaves) – tied together in a knot
1 cup Peanuts
1 cup dried anchovies
4 hard-boiled eggs
1 pound of spinach, roughly chopped
1 cucumber, sliced

Directions

  1. Prepare the spice paste: Combine the chillies, shallots, half of the onion, the 5 chopped garlic cloves, ginger and 1 tablespoon of oil in a blender or food processor. Blend everything until you get a smooth paste. Place the shrimp paste and the 2 minced garlic cloves in a mortar and crush until smooth.
  2. Heat 3 tablespoons of oil in a medium skillet over low heat. Add the spice and shrimp pastes, stirring well to combine. Add the salt and simmer for 10 minutes, stirring occasionally. Then add the remaining chopped onion and the sugar. Continue simmering for 10 more minutes.
  3. Prepare the rice. Wash the rice in cold water and drain. In a medium pot, combine the rice with the coconut milk, rock sugar, and 2 cups water, and stir to combine. Add the pandan leaves and bring to a boil. Cover the pot, reduce the heat to low and cook for 18 to 20 minutes or until the rice is tender and the liquid has been absorbed. (If you have a rice cooking machine, you can achieve a better result.)
  4. In a small skillet, heat one tablespoon of oil over medium heat. Fry the dried anchovies until they are crisp. Drain on paper towels and set aside.
  5. In a medium skillet, heat 11⁄2 tablespoons oil. Add the spinach and cook until wilted, about 3 minutes. Set aside.
  6. Lastly, heat the remaining 1⁄2 tablespoon of oil in a skillet. Add the peanuts and salt to taste. When the peanuts are well toasted, remove from heat and drain on a paper towel to cool.

At this point the rice should be cooked and the sauce should be ready. Cut the eggs in half and place all of the ingredients on a dish, as shown in the photo.