Malaysian Nasi Lemak

Ingredients

• 1.5 cups jasmine rice
• 1 cup coconut milk
• 2 leaves pandan leaf
• ½ cup dried anchovies
• 3 tbsp sambal oelek
• 1 tbsp brown sugar
• 2 large eggs
• ½ medium cucumber

Instructions

1. 1

   Rinse the 1.5 cups jasmine rice until water runs clear. Combine in a pot with 1 cup coconut milk, 1 cup water, and 2 pandan leaves (tied in a knot). Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.

2. 2

   While rice cooks, heat a dry skillet over medium heat. Add 0.5 cup dried anchovies and toast, stirring frequently, until golden and crisp, about 3-4 minutes. Remove and set aside.

3. 3

   In the same skillet, combine 3 tbsp sambal oelek and 1 tbsp brown sugar. Cook over low heat, stirring, until sugar dissolves and mixture is fragrant, about 2 minutes. Add 2 tbsp water and simmer until slightly thickened, about 1 minute. Set aside.

4. 4

   Heat a non-stick pan over medium-high heat with 1 tsp oil. Crack 2 eggs into the pan and fry until whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.

5. 5

   Slice 0.5 cucumber into thin rounds. To serve, place a scoop of coconut rice on each plate, top with a fried egg, cucumber slices, crispy anchovies, and a spoonful of sambal. Garnish with fresh mint or coriander if you have it.

Tools you’ll need

• pot with lid
• skillet
• non-stick pan
• knife
• cutting board

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