Serves 4
2 cups long grain rice
2½ cups coconut milk
1 tsp salt
1 pandan leaf, knotted
1 cup cooking oil, plus extra for frying eggs
1 cup dried anchovies (ikan bilis)
½ cup sambal oelek or Nonya sambal
4 eggs
Nasi Lemak
1. Wash rice until water runs clear, then drain and set aside.
2. Bring coconut milk slowly to the boil, stirring constantly. As soon as the coconut milk comes to a boil, remove from heat and place in a rice cooker bowl along with the rice, salt and pandan leaf. Cook according to rice cooker instructions.
3. Once the rice is cooked, open the rice cooker and fluff the rice with a fork. Leave the lid of the rice cooker open for about 10 mins to help the rice dry out a little.
4. Meanwhile, prepare the ikan bilis sambal. Heat cooking oil over medium heat in a wok until it starts to shimmer slightly. Add ikan bilis and fry, stirring occasionally, until the fish start to turn a deep golden brown.
5. Transfer the ikan bilis onto a plate lined with paper towels. Once the ikan bilis has cooled completely, toss with the sambal chilli. This will store in an airtight container at room temperature or in the fridge for 3 weeks.
6. To prepare the eggs, heat ½ tbsp oil in a non-stick pan. Whisk the eggs with ¼ cup water and pour a thin layer into the pan (you may have to do this in batches). Cook over medium heat for about 5 mins, or until the egg has set and dried out a little. Transfer to a plate and cut into squares. Repeat with any remaining egg.
7. To serve, place nasi lemak on a plate, along with some ikan bilis sambal and a few squares of fried egg.
Serve immediately.