Fragrant jasmine rice cooked in rich coconut milk and pandan leaves, served with sambal chili, fried anchovies, roasted peanuts, sliced cucumber, and a crispy fried egg — Singapore's beloved breakfast plate.
Ingredients
-
400g jasmine rice, washed
-
400ml coconut milk
-
200ml water
-
3 pandan leaves, knotted
-
1 tsp salt
-
4 eggs
-
100g dried anchovies (ikan bilis)
-
80g roasted peanuts
-
1 cucumber, sliced
-
Sambal: 10 dried chilies soaked, 4 shallots, 2 cloves garlic, 1 tbsp belacan (shrimp paste), 2 tbsp sugar, 1 tbsp tamarind juice, salt
Instructions
-
1
Cook rice with coconut milk, water, pandan leaves, and salt in a rice cooker until fluffy.
-
2
Blend soaked chilies, shallots, garlic, and belacan into a paste. Fry in oil until fragrant, add tamarind juice, sugar, and salt. Simmer until thick.
-
3
Deep-fry anchovies until golden and crispy. Drain on paper towels.
-
4
Fry eggs sunny-side up with crispy edges.
-
5
Plate coconut rice in the centre, arrange sambal, anchovies, peanuts, cucumber slices, and fried egg around it.
Did You Know?
Nasi lemak literally means "fatty rice" — a reference to the richness imparted by the coconut milk, not the calorie count.