- A Malaysian classic, nasi lemak is elevated with De’Tumis sambal and crispy chilli anchovies. Creamy coconut rice, crunchy peanuts, and savory anchovies come together for a hearty, flavorful meal that’s perfect any time of day.
Ingredients:
- 3 cups jasmine rice (washed and drained)
- 1 cup thick coconut milk
- 2 cups water
- 2 pandan leaves (tied into a knot)
- 1 teaspoon salt
- 4–5 tablespoons De’Tumis Sambal Nasi Lemak
- 1 cup ikan bilis (fried until crispy)
- 1 cup roasted peanuts
- 3–4 boiled eggs (halved)
- 1 cucumber (sliced)
- Optional: fried chicken, rendang, or sambal sotong
Instructions:
- Add rice, coconut milk, water, pandan leaves, and salt into a rice cooker.
- Cook as usual, then fluff the rice and let it steam for 10 minutes.
- Heat De’Tumis Sambal Nasi Lemak in a pan until aromatic.
- Fry ikan bilis until golden and crispy.
- Roast or dry-toast peanuts if needed.
- Boil eggs to your preferred doneness.
- Slice fresh cucumber.
- Place coconut rice on a plate.
- Add sambal on the side of the rice.
- Arrange ikan bilis, peanuts, egg, and cucumber, then serve.
