Savory Malaysian Nasi Lemak Bowl

Name: Savory Malaysian Nasi Lemak Bowl
Total time: 60 min
Yield: 2
Ingredients: 2 cups coconut milk; 2 cups water; 2 cups long grain rice, rinsed and drained; 1 thinly sliced fresh ginger; 0.25 tsp ground ginger; 1 bay leaf; salt to taste; 1 cup oil for frying; 1 cup raw peanuts; 4 large hard-boiled eggs, peeled and halved; 1 medium cucumber, sliced; 2 tablespoons vegetable oil; 1 medium onion, sliced; 3 medium shallots, thinly sliced; 3 cloves garlic, thinly sliced; 2 tablespoons chile paste; 1 tablespoon water, or more as needed; 4 ounces white anchovies, washed; 0.25 cup tamarind juice; 3 tablespoons white sugar; salt to taste

Indulge in the quintessential Malaysian flavors with this coconut rice dish, accompanied by a spicy chile sauce, crispy fried anchovies, crunchy fried peanuts, refreshing sliced cucumber, and satisfying hard-boiled eggs.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories578kcal

carbohydrates57g

fat32g

protein20g

sodium230mg

sugar8g

Dinner Malaysian

Ingredients

2 cups coconut milk

2 cups water

2 cups long grain rice, rinsed and drained

1 thinly sliced fresh ginger

0.25 tsp ground ginger

1 bay leaf

salt to taste

1 cup oil for frying

1 cup raw peanuts

4 large hard-boiled eggs, peeled and halved

1 medium cucumber, sliced

2 tablespoons vegetable oil

1 medium onion, sliced

3 medium shallots, thinly sliced

3 cloves garlic, thinly sliced

2 tablespoons chile paste

1 tablespoon water, or more as needed

4 ounces white anchovies, washed

0.25 cup tamarind juice

3 tablespoons white sugar

salt to taste

Directions

Gather all ingredients.

In a saucepan, mix coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, salt and bring to a boil over medium heat.

Reduce heat to low and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep the rice warm as you prepare the garnishes and sauce.

In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Add peanuts and cook briefly, turning golden brown. Remove with a slotted spoon and place onto paper towels to remove excess grease.

Return the skillet to the stove and add anchovies. Cook until crisp, about 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.

In the same clean skillet, heat 2 tablespoons of oil. Add onion, shallots, garlic and cook until fragrant, about 1 to 2 minutes.

Mix in chile paste and cook for 10 minutes, stirring occasionally; add more water if needed. Stir in anchovies and cook for another 5 minutes. Then mix in tamarind juice, sugar and salt. Simmer until sauce thickens, about 5 minutes.

Ladle warm rice into bowls. Ladle warm sauce over the rice. Top with peanuts, fried anchovies, hard-boiled eggs and cucumber slices.