Nasi Lemak

Method

• Step-by-step Method for Nasi Lemak (with Anchovies)
• Rinse the jasmine rice under cold water until the water runs clear.
• Combine rinsed rice, coconut milk, salt, sugar, turmeric, ginger, cardamom, cumin, coriander, and 2 cups of water in a rice cooker or saucepan.
• Stir mixture to evenly distribute spices, set aside to soak for 10 minutes if using saucepan.
• Begin cooking the rice on medium heat (if using a saucepan), with the lid on; or start the rice cooker cycle.
• While rice is cooking, heat 2 tablespoons of vegetable oil in a non-stick pan over medium-low heat.
• Add dried anchovies to the pan and fry, stirring frequently, until golden and crispy (about 3–5 minutes).
• Remove fried anchovies from pan, drain on paper towel; set aside.
• In a clean pan, lightly roast the peanuts (if not already roasted) over dry heat until aromatic and golden, stirring constantly.
• Transfer roasted peanuts to a small bowl; set aside.
• Slice the cucumber into thin rounds; set aside.
• Peel hard-boiled eggs and slice into halves or wedges; set aside.
• Once rice is fully cooked and fluffy, let it rest for 5 minutes before serving.
• Fluff rice gently with a fork to separate grains.
• On each plate, arrange a mound of coconut rice at the center.
• Neatly place a portion of crispy anchovies, roasted peanuts, cucumber slices, and egg alongside the rice.
• Serve with chili sauce on the side, allowing guests to add to taste.
• For best presentation, keep garnishes in distinct, organized sections around the rice.
• Suggest serving on a banana leaf or dark plate for vibrant color contrast.
• Serve immediately for optimal flavor and texture.