Nasi Lemak with Squid Sambal
A quick Malaysian classic: fragrant coconut rice served with spicy squid sambal, crisp anchovies, cucumber, and a banana leaf for authenticity. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 25g
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- ½ lb squid (cleaned, sliced into rings)
- 2 tbsp sambal oelek
- ¼ cup dried anchovies
- ½ medium cucumber (sliced)
Instructions
- 1
Rinse 1 cup jasmine rice until water runs clear. In a pot, combine rice with 1 cup coconut milk and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
- 2
While rice cooks, heat a dry skillet over medium. Add 1/4 cup dried anchovies and toast, stirring, until golden and crisp, about 3 minutes. Remove and set aside.
- 3
In the same skillet, add 2 tbsp sambal oelek and 1/2 lb squid rings. Cook over medium-high, stirring, until squid is opaque and just cooked through, about 3 minutes. The sambal should coat the squid and smell fragrant.
- 4
To serve, place a scoop of coconut rice on a banana leaf or plate. Top with squid sambal, crispy anchovies, and 1/2 cucumber sliced. Serve hot.
Tools you’ll need
- pot with lid
- skillet
- knife
- cutting board
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