Sarah Benjamin's Nasi Lemak
Sarah Benjamin's Nasi Lemak
Try this quick and easy Malay rice recipe by Sarah Benjamin from Must Try Asia.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 25 minutes
  • Cooking Time 25 minutes
  • Yield 2 - 4 servings
  • For the rice:
  • 2 cups Jasmine rice, rinsed and drained
  • 1½ cups Coconut milk
  • ¾ cup Water
  • 2 thumb-sized Ginger pieces, peeled and julienned into thin strips
  • 1 Cinnamon stick
  • 3 Pandan leaves, tied into a knot
  • ½ teaspoon Salt
  • 1 teaspoon Sugar
  • For the sambal ikan bilis:
  • 6 tablespoons Vegetable oil
  • 50 grams Dried anchovies (ikan bilis)
  • 50 grams Red-skinned Peanuts
  • 10-12 Dried Red chillies, soaked in hot water for 30 minutes until softened, then drained
  • 1-2 Bird’s eye chilli (Chilli padi), roughly sliced – depending how spicy you want it to be
  • 10 Shallots, roughly chopped
  • 2 Garlic cloves, roughly chopped
  • 1 teaspoon Shrimp paste (belacan)
  • 4 teaspoons Palm sugar (gula melaka)
  • 4 tablespoons Tamarind water
  1. Heat the vegetable oil in a small frying pan over a medium heat
  2. Fry the dried anchovies until crispy and golden brown, and remove the anchovies to drain on a plate lined with kitchen paper
  3. In the same oil, fry the peanuts until the begin to brown, and remove to drain on a lined plate as well. Set aside
  4. In a blender, blend the dried chillies, bird’s eye chillies, shallots, garlic, shrimp paste, palm sugar and tamarind water together until well combined
  5. Heat 2 tablespoons of vegetable oil in a pan and fry the sambal paste until fragrant, and the oil is floating on top of the sambal. This should take around 10-15 minutes
  6. Stir the fried dried anchovies and peanuts into the sambal and stir until combined. Set aside for later
  7. To make the rice, combine all the ingredients in a rice cooker and cook. Serve the nasi lemak with the sambal ikan bilis, hard boiled eggs and some cucumber slices

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