RCI-RC.004.0188.001
Nasi Lemak with Sambal Ikan Bilis
This is a typical Malay breakfast dish. coconut rice is best served at room temperature when the fragrance of the coconut rice can be best appreciated. Many different dishes maybe served with it but the most crucial is the chillie sauce.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- Peeled ikan bilis (Anchovies)1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Rinse the rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
2
Combine the rinsed rice with coconut milk and salt in a rice cooker or pot, stirring gently to distribute the coconut milk evenly.
20 minutes
3
Tie the pandan leaves into a knot and place on top of the rice, then cook until the rice is tender and the liquid is absorbed.
20 minutes
4
While the rice cooks, peel and slice the onions thinly, then soak the dried chillies in warm water for 5 minutes until softened.
5 minutes
5
Remove the soaked chillies and chop them finely, discarding the seeds for a milder sambal or retaining them for heat.
2 minutes
6
Heat oil in a wok or large skillet over medium heat, then add the sliced onions and fry until they turn golden brown and crispy, stirring occasionally.
8 minutes
7
Add the chopped dried chillies to the fried onions and stir well, then add the peeled ikan bilis and fry for 2-3 minutes until fragrant.
3 minutes
8
Stir in the sugar, salt, and tamarind paste, mixing thoroughly to coat the ikan bilis evenly.
1 minutes
9
Dice the tomatoes roughly and add to the sambal, folding gently to combine without breaking down the mixture.
2 minutes
10
Fluff the cooked rice with a fork, remove the pandan leaves, and transfer to a serving platter.
1 minutes
11
Spoon the sambal ikan bilis over the rice or serve on the side, allowing diners to adjust the amount according to their spice preference.