Nasi Lemak with Sambal Squid & All the Sides
Fragrant coconut rice topped with crispy squid in fiery sambal, fried chicken, soft-boiled egg, and all the traditional sides. A complete Malaysian dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 cups cooked coconut rice (or 1.5 cups cooked jasmine rice mixed with 0.5 cup coconut milk)
- ½ lb squid, cleaned and sliced into rings
- 3 tbsp sambal (Malaysian chili paste, store-bought)
- 1 cup rotisserie chicken, shredded or bite-sized pieces
- 2 whole eggs
- ¼ cup roasted peanuts, crushed
- ¼ cup fried anchovies (or substitute with crispy shallots)
- ½ whole cucumber, sliced
Instructions
- 1
Boil 2 cups salted water. Add eggs, cook 6 minutes until soft-boiled (yolks still runny).
- 2
While eggs cook, pat squid dry. Heat 1 tbsp oil in a large skillet over high heat until it shimmers.
- 3
Add squid to hot oil, sear 2 minutes without stirring until golden and edges curl.
- 4
Stir in sambal, toss squid 30 seconds until coated and fragrant. Transfer to a plate.
- 5
In the same skillet, warm rotisserie chicken and coconut rice over medium heat, stirring gently, 2 minutes.
- 6
Divide rice between 2 bowls. Top with sambal squid, fried chicken, peeled soft-boiled egg, peanuts, anchovies, and cucumber.
Tools you’ll need
- medium pot
- 12-inch skillet
- slotted spoon
- tongs
- 2 serving bowls
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