Nasi Lemak, translating to “fatty rice,” is the national dish of Malaysia. It is a harmonious dish consisting of rice cooked in coconut milk and pandan leaves, served with various accompaniments, most crucially a spicy, savory sambal (chili paste).

Prep Time	Cook Time	Serves
20 minutes	40 minutes	4

Part A: Ingredients

For the Coconut Rice (Nasi)

• 2 cups Long Grain Rice (Basmati or Jasmine), rinsed well
• 1 can (13.5 oz) Full-fat Coconut Milk
• $3/4$ cup Water
• 2-3 Pandan Leaves, tied in a knot (essential for aroma)
• 1-inch piece Ginger, sliced
• 1 tsp Salt

For the Sambal Ikan Bilis (Anchovy Chili Paste)

• 1 cup Dried Anchovies (Ikan Bilis), rinsed and drained
• 1/4 cup Tamarind Paste (or pulp soaked in water, strained)
• $1/4$ cup Palm Sugar (Gula Melaka) or Brown Sugar
• 2 Tbsp Oil
• Chili Paste: 1 cup Shallots (or red onion), 10-15 Dried Red Chilies (soaked in hot water), 2 cloves Garlic (all blended to a paste).

Accompaniments (Wajib)

• Hard-boiled Eggs, sliced Cucumber, Roasted Peanuts, Fried Anchovies (Ikan Bilis).

Part B: Instructions

Step 1: Cook the Coconut Rice

1. In a rice cooker or heavy pot, combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt.
2. Cook the rice as usual. In a pot, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes. Let steam, covered, for 10 minutes after cooking.
3. Discard the pandan and ginger before serving.

Step 2: Make the Sambal Ikan Bilis

1. In a wok or skillet, heat the oil. Add the chili paste (shallots, chilies, garlic) and fry over medium-low heat for 10-15 minutes until the oil separates from the paste and the color deepens (this is crucial).
2. Add the tamarind paste and palm sugar/brown sugar. Stir until the sugar dissolves.
3. Add the dried anchovies and cook for another 5 minutes until the sambal is thick, glossy, and fragrant. The flavor should be balanced: savory, sweet, and spicy.

Step 3: Fry the Anchovies and Peanuts (For Topping)

1. In a separate small pan, heat 1 Tbsp of oil. Fry $1/2$ cup of dried anchovies and $1/2$ cup of peanuts separately until crispy. Drain and set aside.

Step 4: Assemble and Serve

• On a serving plate, scoop a generous portion of the fragrant coconut rice.
• Arrange the accompaniments neatly around the rice: slices of cucumber, a halved hard-boiled egg, the crispy fried peanuts, and a small mound of the crispy fried anchovies.
• Spoon a generous dollop of the rich Sambal Ikan Bilis next to the rice. Traditionally, Nasi Lemak is wrapped in a banana leaf for serving.