Ingredients for the Rice:

• 2 cups jasmine rice
• 2 cups water
• 1 cup coconut milk
• 1 pandan leaf (optional)
• 1/2 teaspoon salt

Ingredients for the Sambal:

• 10-15 dried chili peppers, soaked in hot water for 10 minutes
• 4 shallots, chopped
• 2 garlic cloves, chopped
• 1/2 inch ginger, chopped
• 2 tablespoons oil
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 1/2 teaspoon salt

Ingredients for the Sides:

• 4 hard-boiled eggs, peeled and cut in half
• 1 cucumber, sliced
• 1 cup roasted peanuts
• 1 cup fried anchovies (ikan bilis)

Instructions:

1. Rinse the jasmine rice and place it in a rice cooker. Add the water, coconut milk, pandan leaf (if using), and salt. Stir to combine.
2. Cook the rice according to your rice cooker’s instructions. Once the rice is cooked, fluff it with a fork and keep it warm.
3. To make the sambal, drain the soaked chili peppers and blend them with the shallots, garlic, and ginger until a paste is formed.
4. In a pan, heat the oil over medium heat. Add the chili paste and stir-fry until fragrant, about 2-3 minutes.
5. Add the tamarind paste, sugar, and salt. Stir to combine and cook for another 5-10 minutes, or until the sambal is thick and dark in color.
6. To serve, place a scoop of rice on a plate and top it with the sambal, hard-boiled egg, cucumber, roasted peanuts, and fried anchovies.

Nasi lemak is traditionally served on a banana leaf, but you can use a regular plate if you don’t have banana leaves available.

I hope you enjoy this recipe for nasi lemak!