Nasi lemak is the unofficial ‘national dish’ of Malaysia, and a popular breakfast item that you’ll find wrapped in banana leaf at street-side stalls. A number of side dishes and condiments go into this dish and they vary slightly depending on where you are, but at my restaurant I always served Nasi Lemak with coconut rice, cucumber slices, dried anchovy, chilli sambal, egg, peanuts and mixed vegetable pickle.
(Serves 4)
INGREDIENTS:
- Coconut rice
- Acar
- Ikan Bilis
- Chilli Sambal
- 2 eggs, boiled, peeled and halved
- 4 Tbsp peanuts (skin on), roasted
- 2 cucumbers, sliced
- Banana leaves, cut into 20 cm squares (optional)
Assembly –
-
Line plates with banana leaves if using. Scoop rice into a small rice bowl and press to gently before turning rice out into the centre of the plate.
- Arrange all the components around the rice and serve with a side of Malaysian Chicken Curry or Toor Dhal.
Jackie M’s Nasi Lemak
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Coconut Rice –
Ingredients:
- 2 cups jasmine rice, soaked in water for at least an hour
- 1 pandan leaf, bruised
- 2 tsp salt
- 1 cup coconut cream
Method:
- Drain the soaked rice, add salt and pandan leaf and spread in a tray or a muslin-lined bamboo steamer. Cover and steam over high heat for 30 minutes.
- Pour coconut cream over rice, mix well and steam a further 30 minutes or until tender. Add a little water if rice looks too dry during the steaming process.
Ikan Bilis (Dried Anchovy) –
Ingredients:
- ½ cup dried anchovies, headless & de-boned style
- ½ cup oil
Method:
- Rinse anchovies in cold water, strain and pat dry.
- Heat the oil in a frying pan, add the anchovies and fry until they start to crisp up and turn a light brown colour.
- Remove with a slotted spoon and drain on paper towels. Reserve oil for sambal.
(To be continued…)
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