Wash the basmati rice and cook in an electric rice cooker by adding extra virgin olive oil, water, coconut milk, ginger, pandan leaves and mix well. Use chopsticks to fluff up the rice when cooked. Keep warm in the rice cooker. Alternatively, you can also steam the rice in a wok or steamer.
For the condiments:
Heat up a large non-stick frying pan with some extra virgin olive oil on high heat. Pan fry the dried anchovies on medium to low heat until lightly brown and crispy. You can pan fry the anchovies in 2 batches if preferred.
Remove and drain the cooked anchovies in a sieve. Set aside 100g (3.5oz) for condiments and 100g (3.5oz) for the sambal chilli anchovies. Clean frying pan with kitchen paper towel.
Heat up the large non-stick frying pan with 1 tablespoon extra virgin olive oil and toast all the peanuts on low heat for about 10 minutes or until the peanuts are lightly brown and cooked through. Clean frying pan with kitchen paper towel.
For the spice paste:
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
For the sambal chilli anchovies:
Heat up the non-stick frying pan again with 3 tablespoons of extra virgin olive oil on medium to high heat. Pan fry the garlic, shallots, onion and ginger on low to medium heat until the garlic are lightly golden and onion are caramelised.
Then add in the spice paste, tamarind paste or puree, sugar and salt and pan fry for 3 minutes on medium heat until the spice paste is aromatic. Add in the water and stir-fry for another 2 minutes.
Add in the pan fried dried anchovies, stir and mix well with the sambal chilli. Turn off the heat, remove and set aside in a bowl.
For serving the nasi lemak:
Use a small bowl to shape the coconut rice and place on center of a serving plate. Serve with some sambal chilli anchovies, eggs, some pan fried anchovies, toasted peanuts and cucumber.
Dried split anchovies, raw red skin peanuts and small dried red chillies can be purchased from Asian groceries stores. Split anchovies means they have been cleaned, heads removed and split into halves.Allergens: Anchovies, eggs and peanuts.
Nutrition Facts
Nasi Lemak with Sambal Chilli Ikan Bilis
Serving Size
1 people
Amount per Serving
Calories
672.26
% Daily Value*
Fat
34.92
g
54
%
Saturated Fat
7.39
g
46
%
Polyunsaturated Fat
8.41
g
Monounsaturated Fat
16.8
g
Cholesterol
186.5
mg
62
%
Sodium
580.38
mg
25
%
Potassium
855.13
mg
24
%
Carbohydrates
73.68
g
25
%
Fiber
7
g
29
%
Sugar
9.45
g
11
%
Protein
22.89
g
46
%
Vitamin A
1240.7
IU
25
%
Vitamin C
134.01
mg
162
%
Calcium
117.17
mg
12
%
Iron
3.96
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.