Saucepan@saucepan · Shared this recipeFollowMalay · breakfastNasi LemakA fragrant Malay coconut rice dish traditionally served with fried anchovies, cucumbers, fried fish, and a sweet and tangy sambal.servings4Original recipe on nlb.gov.sgKeep this recipeAdd a copy of Nasi Lemak to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsrice, cooked in coconut milkcoconut milk, for cooking ricepandan leaves, aromatic, optionalbay leaves, aromatic, optionallemongrass, aromatic, optionalginger, aromatic, optionalgarlic, aromatic, optionalfenugreek, aromatic, optionalsalt, for riceikan selar kuning, fried fish, traditionally servedikan bilis, anchovies, friedkangkong, water spinachsambal, chilli pastesalted peanuts, fried with anchoviescucumber, thinly slicedegg, fried or boiledbanana leaf, for wrappingFor the sambaldried chillies, for sambalshallots, for sambalgarlic, for sambalbelacan, shrimp paste, for samballemongrass, sliced, optional, for sambalsugar, for sambaltamarind, for sambalStepsClear checksTap an ingredient or step to check it off.1Step 1: Cook the rice in coconut milk, lightly salted, and add aromatics such as pandan leaves, bay leaves, lemongrass, ginger, garlic, and fenugreek while the rice is still cooking.2Step 2: Traditionally, steam the rice, because if it is cooked over a hot fire, the coconut milk can easily burn. Modern cooks use a rice cooker and replace water with the coconut milk instead.3Step 3: Fry the fish (ikan selar kuning) until crisp so that it can be eaten whole.4Step 4: Fry the anchovies (ikan bilis) with salted peanuts.5Step 5: Prepare the sambal: combine dried chillies, shallots, garlic, and belacan (shrimp paste), sometimes with sliced lemongrass added. Add sugar and tamarind to give the chilli sauce a sweet and tangy taste.6Step 6: Serve the rice with the fried fish, fried anchovies with peanuts, kangkong (water spinach), a dollop of sambal, thin slices of cucumber, and a fried or boiled egg.7Step 7: Keep the rice and all its condiments and side dishes warm in a banana leaf folded into a conical pocket.getsaucepan.com/r/4c8849bf-b4f2-480a-bbc4-70b2540a1433 · Original: https://www.nlb.gov.sg/main/article-detail?cmsuuid=d27567a8-59ed-4363-bb9b-beda848ab9f0
