1 cup jasmine rice
2 cups coconut milk, unsweetened
Salt to taste
Sliced European cucumbers
Hard boiled egg, peeled and sliced into quarters
Sambal Ikan Bills (Spicy Anchovy Sambal):
1/2 cup dried anchovies
1 large onion, sliced
2 tbs tamarind juice
Belacan (prawn paste, available at southeast Asian grocers)
8 dried chilies, softened in hot water and deseeded
Salt and sugar to taste
Wash and drain the rice.
Using a rice cooker, add the rice and coconut milk. Add some sliced raw ginger in desired. Add salt to taste.
Press the cook button!
Sambal Ikan Bills:
Fry the anchovies until crispy and set aside.
Process, or in a mortar and pestle, grind the belacan, chilies and shallots into a paste.
Heat some oil in a pan and fry the paste until fragrant. Add the sliced onion.
Add the tamarind juice, salt and sugar.
Cook and stir occasionally until it thickens, add the anchovies. Mix and serve with the Nasi Lemak (recipe above), with the cucumber, peanuts and egg.
Photo: Adobe Stock / dolphfyn