Malaysian Nasi Lemak (Coconut Rice with Dried Anchovy Sambal)

Step 1

To make the rice, rinse and drain it. Add the coconut milk, a pinch of salt, and some water.

Step 2

Add in the pandan leaves tied in a knot into the rice and cook until tender.

Step 3

For the sambal:

Step 4

Rinse the dried anchovies and drain the water. Pat dry and fry them until then turn golden brown and set aside.

Step 5

With a mortar and pestle pound the prawn paste together with the shallots, garlic and seeded dried chilies.

Step 6

Slice the red onion into rings

Step 7

Soak the tamarind pulp in water for 15 minutes. Squeeze the pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice

Step 8

Heat some oil in a skillet and fry the paste from the mortar until fragrant

Step 9

Add in the red onion rings

Step 10

Add in the fried anchovies and stir well.

Step 11

Add in the tamarind juice, salt and sugar

Step 12

Simmer on low heat until the sambal thickens. Set aside

Step 13

Clean the small fish, cut them in half and season with salt. Deep fry

Step 14

On a banana leaf, serve the steamed coconut rice and pour some of the sambal over the rice.

Step 15

Serve with fried fish, cucumber slices, hard-boiled eggs, peanuts and more fried anchovies.

Step 16

Enjoy Malaysia's national dish!