Nasi lemak

Serves 4


Nasi lemak, a spicy coconut rice, is the national dish of Malaysia, where it is eaten for breakfast. If that is a little too adventurous, it makes a great weekend dinner for friends.

By Matt Tebbutt
From Saturday Kitchen


  • 400ml tin coconut milk
  • thumb-sized piece fresh root ginger, peeled and finely chopped
  • 1 lemongrass stalk
  • 350g/12oz basmati rice
  • salt
  • 1 piece pandan leaf, tied in a knot, to serve

For the sambal

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp shrimp paste
  • 1–2 tsp red chilli paste
  • 250g/9oz dried anchovies, soaked in water and drained
  • 1 tbsp caster sugar
  • 250ml/9fl oz tamarind paste mixed with 400ml/13fl oz water

For the garnish

  • 1 free-range egg
  • vegetable oil for deep frying
  • handful small dried white anchovies
  • handful peanuts, skin-on if possible
  • ½ cucumber, thinly sliced
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