Nasi Lemak

Nasi Lemak is nothing but rice cooked in coonut milk and very few spices. The anchovy gravy is supposed to be a tangy and spicy side that can be mellowed by the coconut milk rice. 

The beauty of this dish is the sides that compliment the dish. Like the fried peanut gives a lovely crunch and when it gets too spicy the cucumbers will cool down. 

Nasi lemak has been rated 1 of the 10 healthiest breakfasts in the world. The thing is i cant imagine myself eating this for a breakfast but as a lunch its completely awesome. 

INGREDIENTS 

COCONUT RICE

2 cups rice

2 1/2 cup coconut milk (add according to the rice you use) 

4 green chillies (slit)

1 stalk lemon grass or pandan leaves

Salt to taste

ANCHOVY CURRY

2 tbsp oil

1 cup ikan bilis (dried anchovies) 

1 large red onion 

10 dry red chilli

1 tbsp shrimp paste (or) dried shrimp soaked in water

6 shallots

2 garlic

1/2 tbsp sugar

Salt to taste

Lime size tamarind ball

GARNISH 

1/2 cup peanuts

1 soft boiled egg

Few cucumber slices

METHOD 

ANCHOVY CURRY 

Soak the tamarind in 1/2 cup warm water. 

If using the dried shrimp, soak it with little water.

Cut the red onion into rings, keep aside. 

Soak the dry red chilli in water for 15 mins. 

Clean the dried anchovies, keep aside. 

Add the shallots, garlic, soaked red chilli, soaked dry shrimp or shrimp paste to a blender and blend it to a coarse paste using very little water.

In a large pan heat the oil and add the peanuts and fry till they are golden brown. Remove and set aside.

In the same pan and oil add the anchovies and fry till they are golden brown and crispy. Remove in a paper towel and set aside. 

Again in the same pan add the onion rings and cook till the onions are cooked and soft. Remove and set aside. 

In the same pan add the ground chilli paste and cook for a minute, add in the sugar and cook for 5 mins in low heat. 

Once the gravy has reduced add in the fried anchovies and mix well so that all the pieces are covered with the gravy. 

Check for salt and adjust. 

Now add the tamarind extract to the pan and mix well. Cook for 5-7 mins in low flame until the raw smell of tamarind disappears. Remove and set aside. 

COCONUT MILK RICE

Cook it like regular rice but with the extra ingredients. 

Cooking method can be of your convenience. I used an instant pot but you can use rice cooker, pressure cooker or even the stove top method, which ever works for you. 

Add all the ingredients under the coconut rice and cook it till done.

PLATING

Place the rice in a bowl and press it down to make a mould. Invert the rice on to the plate in the center and add the anchovy curry on top of the rice. On other side add the fried peanuts, cucumber slices and cut soft boiled egg. 

Enjoy!!!