Nasi Lemak (Fatty Rice) (Malaysia’s National Dish)

Step 1/7

• 200 g rice (cooked, for serving)
• water (cold)

• 1 rice cooker
• 1 pot (small, with lid, optional)
• knife
• cutting board

Rinse the rice with water till it’s clear. Then into a pot/ rice cooker, add water. Using the index finger, place the finger into the rice and measure it and make sure that the water is also the same measure as the rice.

Step 2/7

• ¾ stalks lemongrass
• ¼ onion
• 75 ml coconut milk
• 1 leaves pandan leaves

Then smash the lemongrass and cut it in half. Add it into the pot with the onions and coconut milk. Tie the pandan leaves into a knot and add it into the pot as well. Substitute for other forms such as 3-4 tsp of pandan powder

Step 3/7

• 2 eggs

While the rice is cooking, boil the eggs till it’s hard boiled.

Step 4/7

• 75 g peanuts (for serving)

• frying pan
• wooden spoon

Add some oil into a frying pan and add the peanuts and fry it till it’s golden brown or slighter darker. Remove and set it aside.

Step 5/7

• 75 g anchovies (for serving)

• frying pan
• wooden spoon

In the same pan, add the anchovies and fry it till it’s crispy on medium high heat.

Step 6/7

• ½ cucumber (sliced, for serving)

• cutting board
• knife

Cut the cucumbers into thin slices

Step 7/7

• plate

Once the rice is cooked, plate the ingredients starting with the rice, then followed by the peanuts and anchovies, cucumbers and eggs and sambal paste/chilli paste. Add a fried chicken (optional) if wanted

Enjoy your meal!