Nasi lemak is a quintessential Malaysian dish and is often referred to as the country’s national food. This fragrant rice dish cooked in coconut milk and pandan leaves is served with sambal, fried anchovies, boiled eggs, peanuts, and cucumber slices.
Ingredients:
- 2 cups of rice
- 1 cup of coconut milk
- 2 pandan leaves (knotted)
- Salt to taste
- 200g dried anchovies
- 1 cup sambal chili paste
- Boiled eggs and cucumber for garnish
Instructions:
- Rinse and cook the rice with coconut milk, pandan leaves, and salt until fragrant and fluffy.
- Fry the anchovies until crispy and set aside.
- Serve the rice with sambal, anchovies, boiled eggs, peanuts, and cucumber slices.
Nasi lemak is best enjoyed as a breakfast dish, but it’s delicious at any time of the day!