Nasi Lemak

Ingredients for 4 servings:

• 350 g rice, e.g. B. Basmati rice
• 400 g coconut milk
• 400 ml water
• ½ tsp salt
• 1 tsp fresh ginger, finely chopped
• 1 handful of peanuts
• 1 handful of anchovies, small, dried
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp sambal oelek
• 1 tbsp sweet chili sauce
• 1 tsp, heaped sugar
• ½ cucumber(s)
• 4 eggs
• vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

the national dish of Malaysia, is enjoyed as breakfast

To prepare, soak half of the anchovies in a cup of warm water. Bring the rice, coconut milk, water, salt, and ginger to a boil in a pot and simmer for 20 minutes, until the liquid is completely absorbed. Finely chop the peanuts, toast them briefly in a pan without oil, and set them aside. Fry the dry anchovies in a little oil and also set them aside. Next, prepare the sambal. Finely chop the onion and garlic clove, fry them, and cook them in the same pan over low heat with the two chili sauces, the sugar, and the soaked anchovies. Add a little water if necessary to achieve a jam-like consistency. In a separate pan, fry the eggs until fried. The yolks must remain soft. Since the lowest part of a wok is used for this in Malaysia, a small, round pan is best. Silicone rings can be helpful for this. Peel the cucumber and cut into thin slices. Serve the rice in a half-spherical shape. To make this, fill a small bowl with rice, press it down slightly, and tip it upside down onto a plate. Arrange the sambal, fried anchovies, and cucumber slices next to it. Sprinkle the peanuts over the rice and place the fried egg on top.