Pecan Free Malaysian Nasi Lemak with Brown Rice
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Learn more →Ingredients
4 servings
For the coconut rice
- 1 ½ cups long-grain brown rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- 2 stalks lemongrass, bruised and tied in a knot
- 3 slices fresh ginger (about ¼ inch thick)
- 2 pandan leaves, tied in a knot (optional)
- ½ tsp fine sea salt
For the sambal
- 6 dried red chilies, stems removed, soaked in hot water 10 minutes, drained
- 4 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 stalk lemongrass, tender inner part only, roughly chopped
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 2 tbsp coconut oil
- 1 tbsp tamarind paste
- 1 tbsp honey
- ¼ tsp fine sea salt
For the soft-boiled eggs
- 4 large eggs
For the anchovies
- 1 tbsp coconut oil
- 1 cup dried anchovies (ikan bilis), rinsed and patted dry
For serving
- ½ cup dry-roasted peanuts
- 1 english cucumber, thinly sliced
Instructions
- 1
Combine the rinsed brown rice, coconut milk, water, lemongrass stalks, ginger slices, pandan leaves (if using), and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 40–45 minutes, until the rice has absorbed all the liquid and the grains are tender.
- 2
While the rice cooks, soak the dried chilies in hot water for 10 minutes, then drain. Combine the drained chilies, shallots, garlic, lemongrass (tender inner part), and grated ginger in a blender or food processor and blend to a coarse paste, scraping down the sides as needed.
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