Nasi Lemak

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Malaysian” and my second theme was “breakfast”. When I came across these two themes, I was a bit worried. I did not know any Malaysian dishes yet alone breakfast dishes so this one took a little researching. I found on a few sites that suggested this was a breakfast dish but after making it, I felt that it was a bit involved to be a breakfast dish. Maybe I am just lazy in the morning. Also, I am not the biggest anchovy fan but I really liked this.

A word of warning, anchovies are a bit salty so use less salt than you normally would

  • Servings: 5-serving
  • Difficulty: easy
  • Print


  • Course: breakfast
  • Preparation Time: 20 mins
  • Cooking Time: 80 mins


1/2 inch Piece of Ginger
2 Cups Coconut Milk
1/4 teaspoon Ginger , ground
to taste Kosher Salt
1 Bay Leaf
2 Cups Jasmine Rice
5 Eggs
1 Cucumber
1 Cup Canola Oil & 2 Tablespoons
4 2 oz Anchovies Cans
1 White Onion
3 Cloves Garlic
3 Shallots
1 Cup Peanuts
2 teaspoons Chile Paste
1 Large Lemon
3 Tablespoons White Sugar


  1. Peel and slice the Ginger.
  2. In a medium pot, stir together the Coconut Milk, 2 Cups Water, Ground Ginger, sliced Ginger, Kosher Salt, Bay Leaf, and Jasmine rice. Cover and bring to a boil over medium heat.
  3. Reduce heat to low and simmer until the liquid is absorbed (20 – 30 minutes).
  4. Remove from heat, fluff with fork, cover, and set aside.
  5. In another pot, cover the Eggs with cold, salted Water. Bring the water to boil over high heat. Cover and remove from heat for 12 minutes.
  6. Remove the eggs from the hot water and cool the eggs under cold Water to stop from cooking. Peel the Eggs and slice in half. Set aside
  7. Peel and slice the Cucumber. Set aside.
  8. Remove the Anchovies from 2 of the cans and wash under cold water. Set aside.
  9. Peel and slice the White Onion, Garlic, and Shallots. Set aside.
  10. Meanwhile, heat 1 cup of Canola Oil in a large skillet over medium-high heat.
  11. Stir in the Peanuts and cook until lightly browned (about 3 – 5 minutes).
  12. Remove the Peanuts with a slotted spoon and place on paper towels. Return the skillet to the burner.
  13. Stir in the washed Anchovies and cook until crisp, turning occasionally (about 2 – 3 minutes).
  14. Remove the Anchovies with a slotted spoon and place on paper towels. Discard oil and wipe out skillet.
  15. Heat 2 tablespoons Canola Oil in the skillet over medium-high heat. Stir in the sliced Onion, Garlic, and Shallots. Cook until fragrant (about 2 – 3 minutes).
  16. Stir in the Chile Paste and cook for 10 minutes, stirring occasionally.
  17. Meanwhile, wash the rest of the Anchovies with cold water.
  18. Stir in the remaining washed Anchovies. Cook for an additional 5 minutes.
  19. Meanwhile, juice the Lemon. You should have about 1/4 Cup of Lemon Juice.
  20. Stir in the Lemon Juice, Kosher Salt, and Sugar. Simmer until the sauce is thick (about 5 minutes).
  21. Serve the Onion and Garlic sauce over the Coconut Rice and top with the fried Anchovies and Peanuts. Serve the sliced Cucumber and Boiled Eggs on the side


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