Nasi lemak with dried anchovies sambal

-ingredients

• coconut rice
• dried anchovies sambal (see below)
• cucumber, sliced
• fried anchovies
• fried peanuts
• hard-boiled eggs, halved

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coconut rice

-ingredients

• 400 g (2 cups) rice, washed and drained
• 3 screwpine leaves (pandan), washed and knotted
• 1 shallot, peeled and thickly sliced
• 1 tsp salt
• 400 ml coconut milk
• 200 ml water

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-method

1. place all ingredients into a rice cooker
2. cook as per cooker’s instruction

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fried anchovies sambals

-ingredients

• 50 g deep fried anchovies
• 1 large red onion (approx 210 g), quartered and sliced thinly
• 60 to 70 g light brown sugar
• 15 g tamarind paste mixed with 1 cup of water, discard the sediment later (or strained)
• 1 1/2 tsp salt
• 1/2 cup cooking oil

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—spice paste

• 100 g shallots peeled and coarsely chopped
• 1 bug yellow onion, chopped
• 40 g dried red chillies, soaked in boiling water and drained
• 1 tsp roasted shrimp paste (belacan)

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-method

1. blend spice paste ingredients
2. saute in moderate heat with oil
3. stir until fragrant (and oil separated from paste)
4. add red onion and stir briefly
5. mix in tamarind juice, sugar and cook, 20-25 min
6. mix in fried anchovies and cook for 15 min
7. season with sugar/salt to taste

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