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Fragrant rice cooked in coconut milk and pandan leaf, served with sambal, fried anchovies, roasted peanuts, cucumber, and a hard-boiled egg — a complete Bruneian breakfast.
Ingredients
400g jasmine rice, washed
300ml coconut milk
200ml water
2 pandan leaves, knotted
1 tsp salt
100g dried anchovies, fried
100g roasted peanuts
4 hard-boiled eggs
1 cucumber, sliced
Sambal: 10 dried chillies, 4 shallots, 2 cloves garlic, 1 tbsp tamarind paste, 2 tbsp sugar, salt, oil
Instructions
1
Cook rice with coconut milk, water, pandan leaves, and salt in a rice cooker until fluffy.
2
Blend soaked dried chillies, shallots, and garlic into a paste for the sambal.
3
Fry the paste in oil until dark and fragrant, then add tamarind paste, sugar, and salt. Cook until thick.
4
Fry anchovies in a little oil until crispy. Drain on paper towels.
5
Arrange coconut rice on plates with sambal, fried anchovies, roasted peanuts, sliced cucumber, and halved hard-boiled eggs.
6
Serve warm with extra sambal on the side.
Did You Know?
In Brunei, nasi lemak is so essential to daily life that it is sold wrapped in banana leaves at almost every roadside stall from as early as 5 AM.