Malaysia: Nasi Lemak
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Mix shallots, garlic then dry anchovies in a food processor until obtaining a paste.
1
Stem and seed chili peppers, then mix in food processor to obtain a chili paste.
2
In a skillet, fry the anchovy paste, then add the chili paste and reduce for 10 minutes.
3
Add the tamarind paste and sugar, then continue cooking for 10 minutes.
4
Cook the rice with the pandan leaves for 15 to 20 minutes.
5
Fry the peanuts for a couple minutes.
6
Fry the dry anchovies and place them on a plate lined with paper towel.
7
Remove the pandan leaves and pour coconut milk into cooked rice.
8
Slice cucumber.
9
Fill bowl with 1/3 anchovy, peanut and chili paste, and 2/3 coconut rice.
10
Turn the bowl over on a plate lined with banana leaf.
11
Garnish with sliced cucumber and hard-boiled egg, and serve.
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