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Рецепт Nasi Lemak With Anchovy Sambal
by Angie

This is an updated post with a new video cooking guide. {Original Post: Nasi Lemak With Dried Anchovy Sambal}

Nasi Lemak is probably the most popular dish in Malaysia. You'll find this hearty meal everywhere in Malaysia, from street stalls to restaurants, and it's available round the clock. It's practically a Malaysia's national dish. Nasi Lemak or coconut infused rice is usually served with a spicy sambal, sliced cucumber, fried anchovies, peanuts, and eggs, either hard-boiled or fried.

Nasi Lemak With Anchovy Sambal {Sambal Ikan Bilis}

Ingredients

Method

Steamed Coconut Rice: Refer to the video cooking guide.

Rice cooker: Place all the ingredients in a rice cooker and cook according to the manufacturer instructions. When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker.

Dried Anchovies Sambal

50 g Deep Fried Anchovies

1 Large (210 g) Red Onion, quartered and sliced thinly

60 to 70 g Light Brown Sugar

15 g Tamarind Paste mixed with 1 Cup of Water, discard the solids

1 ½ tsp Sea Salt

½ Cup Cooking Oil

Spice Paste

100 g Shallots, peeled and coarsely chopped

1 Big Yellow Onion, chopped

40 g Dried Red Chilies, soaked in boiling water and drained

1 tsp Roasted Shrimp Paste (Belacan)

Method

Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.

Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes. Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.