Malaysia

Nasi lemak

Coconut rice, sambal, crispy anchovies, peanuts, egg and cucumber. A whole breakfast in a banana leaf.

75 minTime

24 gProtein each

hotSpice

Make it your way

Grandma's wayCoconut rice, sambal ikan bilis, egg, cucumber.

The original

735kcalsame

24 gproteinsame

5 gfibresame

75minutessame

Nasi lemak.

Per serving, worked out from the ingredient table.

Rice1½ cups, washed

Thin coconut milk1⅔ cups

Pandan leaves2 leaves, knotted

Gingera slice

Salt1 tsp, split

Dried red chilli15 dried chillies, soaked

Shallots8

Garlic4 cloves

Shrimp paste1½ tsp belacan

Tamarinda small lime size piece, soaked

Jaggery1½ tbsp gula melaka or jaggery

Cooking oil (vegetable oil)4½ tbsp, split

Dried salted fish½ cup ikan bilis (dried anchovies)

Peanuts⅓ cup, raw with skins

Egg4, hard boiled or fried

Cucumber1, sliced

5 steps

1Cook rice with coconut milk, pandan, ginger and half the salt until absorbed; rest covered.
2Grind chillies, shallots, garlic and belacan to a paste. Fry in 3 tbsp oil on low until dark red and the oil separates.
3Add tamarind water, jaggery and salt and simmer until thick and glossy.
4Fry peanuts and ikan bilis separately in the remaining oil until crisp.
5Serve rice with sambal, anchovies, peanuts, egg and cucumber.

Serve it like this

Mound rice on a banana leaf, spoon sambal on top, and arrange anchovies, peanuts, half an egg and cucumber slices around it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.