Nasi lemak, considered Malaysia’s national dish, brings together rice cooked in coconut milk, spicy sambal (chili sauce), fried Hamsi (anchovies), peanuts and a hard-boiled egg on one plate. It is usually eaten for breakfast.
Cook the rice over low heat with the coconut milk, water and salt, using the usual absorption method.
Blend the softened chilies, onion and garlic into a smooth paste.
Sauté the paste in oil over medium-low heat for 15 minutes, until thickened and the oil separates. Stir in the sugar and salt.
Fry the Hamsi until crisp, toast the peanuts, and hard-boil the eggs and cut them in half.
Place the rice in the center of a plate. Arrange the sambal, fried Hamsi, peanuts, egg and cucumber slices around it.
The sambal can be stored in a sealed container in the refrigerator for 5 days; resting it for a day can deepen its flavor. Store the rice separately and reheat it before serving. Allergens, based on the ingredient list: egg, peanuts and fish. Check product labels for other allergens in packaged ingredients.
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