Nasi Lemak

Nasi Lemak

Nasi Lemak is a wonderful Malaysian recipe which has an Indian influence but utilises ingredients common to Malaysian towns. It ought to be more readily available though since it is essentially simple but great comfort food with elements that work so well together: the spiciness of the anchovies sambal, the saltiness of the roasted peanuts, the refreshing relief of the cucumber and the salty sweetness of the coconut rice. I enjoy this dish almost every week now with good reason. 

This dish is also great since it is naturally gluten and dairy free. Asian cooking has the advantage of not being tied to wheat and so generations have learnt to create dishes which are rice based. A real bonus for those with an intolerance to gluten. 

Ingredients:

Anchovies sambal

12 dry red chillis

1 tablespoon belacan

1 white onion
3 cloves garlic
1 teaspoon ground coriander
2 tablespoons seedless tamarind
600ml water
1 teaspoon salt
2 tablespoons palm sugar
140g dried anchovies (ikan bilis)
1 red onion

Coconut rice

1 cup white rice
1/2 cup coconut cream
2 cups water

Accompaniments

Handful peanuts with skins left on
1 teaspoon oil

1 cucumber

1 egg per person

Wash the rice thoroughly by placing in a sieve and running water over it under a tap. When the water runs clear this is a sign that the starch has been removed. Place the rice in a large pan and add the coconut cream and water and a pinch of salt. Stir briefly and place over a low/medium heat with the lid on top. Cook over a low heat until the liquid has been absorbed - about 15-20 minutes. Check occasionally but be careful not to leave the lid open for too long as this slows the cooking process. 

When the liquid has been absorbed, leave the lid on and allow the cooking process to continue for 15 minutes. 

Preheat the oven to 180C/fan 150C and place the peanuts onto a baking tray. Add the oil and stir the nuts to ensure they are all oiled. Pop into the oven and leave to roast for about 15 minutes or until light brown. Add some salt to taste and leave to one side to cool. 

To prepare the sambal, first place the tamarind in a saucepan over a medium heat together with the water and bring to the boil. Stir occasionally and leave to simmer for 15 minutes or until the tamarind has dissolved. Pour the water into a cup through a sieve. Go through the tamarind that is left in the sieve discarding any pieces of shell. Add the tamarind solids to the tamarind water and leave to one side. 

Rinse the anchovies briefly in some water. Pour 2 tablespoons of oil to a large frying pan over a medium heat. When the oil is hot, add the anchovies and fry for about 3 minutes stirring occasionally. Spoon the anchovies into a bowl and leave to one side.

Add the chillies, belacan, garlic and coriander to a food processor. Roughly chop the white onion and add to the processor. Pour in about 2 tablespoons of oil and process together for 4 minutes. 

In the same frying pan, add 2 more tablespoons of oil over a medium heat and pour in the onion paste. Fry stirring for about 5 minutes, adding a little water if the onions start to catch and get too dry. 

Roughly chop the red onion and add to the onion paste together with another tablespoon of oil. Stir occasionally over a medium heat and allow to cook for 5 minutes. 

Stir in the fried anchovies and allow to cook for 30 seconds. Pour in the tamarind water and add the salt and finely chopped palm sugar. Bring to the boil before lowering the heat and allowing to simmer for 20 minutes. 

To assemble the nasi lemak, fry one egg for each person and roughly chop the cucumber. 

Place some of the coconut rice in the middle of the plates. Place the fried egg on top, Arrange the anchovies sambal, roasted peanuts and cucumber around the rice. Enjoy!