Nasi Lemak

Name: Nasi Lemak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 75 g jasmine rice; 80 ml coconut milk; 80 ml water; 1 pandan leaf; 3 fresh ginger; 0.5 tsp salt; 5 dried red chillies; 2 shallots; 1 garlic; 0.5 tsp belacan; 0.5 tsp tamarind paste; 1 tsp palm sugar; 1.5 tbsp vegetable oil; 15 g dried anchovies (ikan bilis); 15 g raw peanuts; 1 egg; 40 g cucumber

Malaysia's national breakfast: fragrant rice simmered in coconut milk with pandan and ginger, served with a dark, sweet-hot sambal, crisp fried anchovies and peanuts, cucumber and a boiled egg.

Breakfast Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

55 min20 prep · 35 cookMedium1106 kcalper serving

Method

Cover 5 dried red chillies with hot water and leave to soak 15 minutes until soft and pliable, then drain. Meanwhile rinse 75 g of jasmine rice in a bowl of cold water, swirling and pouring off the water three or four times until it runs almost clear, and drain well in a sieve.
Lower 1 egg into a small pan of simmering water and cook 8 minutes for a just-firm yolk. Lift into cold water, cool for 2 minutes, then peel and set aside.
Put the drained rice in a small heavy pan with 80 ml of coconut milk, 80 ml of water, 1 knotted pandan leaf, 3 slices of ginger and 0.5 tsp of salt. Bring to a boil uncovered, stirring once so the coconut milk does not catch, then clamp on a tight lid and cook on the lowest heat for 12 minutes. Leave covered off the heat for 10 minutes, discard the pandan and ginger and fluff the grains with a fork.