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Easy Nasi Lemak
Malaysia's coconut rice with sambal, egg and crispy anchovies — frying the anchovies until genuinely crunchy (not just golden) is what gives nasi lemak its signature textural contrast.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
medium
Cuisine
Malaysian
gluten-free
Ingredients
3 cupsrice cooked in coconut milk
1/2 cupsambal chili paste
4 / 1/2 cupboiled eggs and fried anchovies
Instructions
1
Cook the rice in coconut milk with a pandan leaf if you have one.
2
Continue until tender and fragrant.
3
Fry the anchovies in a little oil until deeply crisp, then drain on paper towel.
4
Plate the rice with a generous spoonful of sambal, a boiled egg and the crispy anchovies.
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★★★★★
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