Description
Fragrant coconut rice served with spicy sambal, crispy anchovies, roasted peanuts, fresh cucumber slices, and boiled eggs. A comforting and flavorful Malaysian classic that balances creamy, spicy, and crunchy textures in every bite.
Ingredients
Scale
- 2 cups jasmine rice, rinsed
- 1 cup full fat coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 pandan leaf, tied into a knot
- 1 cup dried anchovies
- 1 cup raw peanuts
- 1 large cucumber, sliced
- 4 large eggs
- 1 cup sambal chili paste
Instructions
- Preheat your equipment by placing a medium saucepan over medium heat or preparing your rice cooker.
- Combine rinsed jasmine rice, coconut milk, water, salt, and pandan leaf in the saucepan.
- Stir gently to distribute the coconut milk evenly and ensure the rice sits flat.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 15 minutes until the rice is tender and liquid is absorbed.
- While the rice cooks, fry dried anchovies in a skillet over medium heat until golden and crisp. Roast peanuts in a dry pan until lightly browned. Boil eggs for 8 to 10 minutes, then cool, peel, and halve.
- Fluff the rice with a fork and remove the pandan leaf.
- Assemble by plating the rice with sambal chili paste, crispy anchovies, roasted peanuts, cucumber slices, and halved boiled eggs. Serve warm and enjoy.
Notes
- Rinse the rice thoroughly to achieve fluffy grains.
- Use full fat coconut milk for the richest flavor.
- Store anchovies in an airtight container to maintain crispness.
- Adjust the amount of sambal to control spice level.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 190mg
Keywords: Nasi Lemak, coconut rice, Malaysian breakfast, sambal rice, traditional Malaysian dish