Nasi Lemak with Sambal Ikan Bilis
Nasi Lemak with Sambal Ikan Bilis Recipe from Singapore
Introduction
Nasi Lemak with Sambal Ikan Bilis is a popular Malaysian dish that consists of fragrant coconut rice served with spicy anchovy sambal. This dish is a staple in Malaysian cuisine and is often enjoyed for breakfast or as a hearty meal any time of the day.
History
Nasi Lemak is believed to have originated in Malaysia, where it is considered the national dish. The dish has evolved over the years and is now enjoyed in various forms with different accompaniments. Sambal Ikan Bilis, a spicy anchovy sambal, is a popular addition to Nasi Lemak and adds a delicious kick to the dish.
Ingredients
Rice
- 400 ml coconut milk
- 2 pandan leaves
- 1 tsp salt
How to prepare
- Cook rice with coconut milk, pandan leaves, and a pinch of salt. Allow it to cool.
- To make the chilli paste, remove the seeds from dried chillies, soak them in hot water, and grind until smooth. Add onions. Fry the mixture in hot oil until the oil seeps through. Season with sea salt and sugar. Set aside.
- Fry chopped onions in hot oil until soft. Add anchovies and fry until fragrant. Add tamarind juice, tomatoes, some of the chilli paste, and season with salt and sugar.
- Serve the cold rice with sambal ikan bilis, cucumber, scrambled eggs, and chilli paste.
Variations
- Add fried chicken or beef rendang for a meatier version of Nasi Lemak.
- Substitute ikan bilis with fried tempeh or tofu for a vegetarian option.
- Add sliced pineapple or fried anchovies for a different twist on the dish.
Cooking Tips & Tricks
Use fresh coconut milk for the best flavor in the rice.
- Be sure to rinse the anchovies well before using them in the sambal to remove excess salt.
- Adjust the amount of chilli paste to suit your spice preference.
- Serve the dish with fresh cucumber slices and fried peanuts for added texture and flavor.
Serving Suggestions
Serve Nasi Lemak with Sambal Ikan Bilis with fresh cucumber slices, fried peanuts, and hard-boiled or scrambled eggs for a complete meal.
Cooking Techniques
Use a rice cooker to cook the coconut rice for a foolproof and easy method.
- Fry the anchovies until crispy for added texture and flavor in the sambal.
- Blend the chilli paste until smooth for a silky and spicy sauce.
Ingredient Substitutions
Use jasmine or basmati rice if you cannot find traditional Malaysian rice.
- Substitute dried chillies with fresh red chillies for a milder sambal.
- Use palm sugar or brown sugar instead of white sugar for a richer flavor.
Make Ahead Tips
The coconut rice can be cooked in advance and reheated before serving.
- The sambal can be made ahead of time and stored in the refrigerator for up to a week.
Presentation Ideas
Serve Nasi Lemak with Sambal Ikan Bilis on banana leaves for an authentic touch. - Garnish the dish with fresh cilantro or sliced red chillies for a pop of color.
Pairing Recommendations
Serve Nasi Lemak with Sambal Ikan Bilis with a refreshing iced tea or coconut water.
- Pair the dish with a side of acar (pickled vegetables) for a balanced meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat the dish in the microwave or on the stovetop until heated through before serving.
Nutrition Information
Calories per serving
Each serving of Nasi Lemak with Sambal Ikan Bilis contains approximately 350 calories.
Carbohydrates
Each serving of Nasi Lemak with Sambal Ikan Bilis contains approximately 45 grams of carbohydrates.
Fats
Each serving of Nasi Lemak with Sambal Ikan Bilis contains approximately 15 grams of fats.
Proteins
Each serving of Nasi Lemak with Sambal Ikan Bilis contains approximately 10 grams of proteins.
Vitamins and minerals
Nasi Lemak with Sambal Ikan Bilis is a good source of vitamin A, vitamin C, iron, and calcium.
Alergens
This recipe contains fish (anchovies) and may not be suitable for individuals with fish allergies.
Summary
Nasi Lemak with Sambal Ikan Bilis is a flavorful dish that is rich in carbohydrates, fats, and proteins. It is a good source of vitamins and minerals, but may not be suitable for individuals with fish allergies.
Summary
Nasi Lemak with Sambal Ikan Bilis is a delicious and satisfying Malaysian dish that is perfect for any meal of the day. With its fragrant coconut rice and spicy anchovy sambal, this dish is sure to become a favorite in your household. Enjoy the flavors of Malaysia with this classic recipe!
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Nasi Lemak with Sambal Ikan Bilis. It was many years ago, during a family vacation to Malaysia. We were staying in a small village on the outskirts of Kuala Lumpur, surrounded by lush greenery and the sounds of nature.
One morning, I woke up to the enticing aroma of coconut rice and fried anchovies wafting through the air. Curious about the delicious smell, I followed my nose to the kitchen where I found a local woman cooking up a storm. She introduced herself as Auntie Mei and welcomed me to join her in preparing the traditional Malaysian dish.
As I watched Auntie Mei work her magic in the kitchen, I couldn't help but be amazed by her skill and expertise. She moved with such grace and precision, effortlessly combining spices and ingredients to create a symphony of flavors. I knew then and there that I had to learn her secrets.
Over the next few days, I shadowed Auntie Mei as she taught me the intricacies of making Nasi Lemak with Sambal Ikan Bilis. She patiently guided me through each step, from cooking the fragrant coconut rice to frying the crispy anchovies. I soaked up every detail, eager to absorb as much knowledge as I could.
One of the key ingredients in Auntie Mei's recipe was the sambal, a spicy chili paste that added a fiery kick to the dish. She showed me how to blend fresh chilies, garlic, shallots, and belacan (fermented shrimp paste) into a smooth paste, then fry it in hot oil until it turned dark red and aromatic. The result was a rich and flavorful sambal that elevated the entire dish.
As I continued to hone my skills under Auntie Mei's guidance, I began to understand the importance of patience and precision in cooking. Each ingredient had to be carefully measured and cooked with care to ensure the perfect balance of flavors. I learned to trust my instincts and adjust seasonings as needed, tasting and adjusting until the dish was just right.
After several days of practice, Auntie Mei declared me ready to make Nasi Lemak with Sambal Ikan Bilis on my own. I felt a mix of excitement and nervousness as I gathered the ingredients and set to work in the kitchen. With Auntie Mei's words of wisdom echoing in my mind, I carefully followed each step, remembering to stir the rice gently and fry the anchovies until they were golden brown and crispy.
Finally, the moment of truth arrived as I plated up the dish and took a bite. The flavors exploded in my mouth, transporting me back to that small village in Malaysia. I felt a sense of pride and accomplishment as I savored each mouthful, knowing that I had successfully recreated Auntie Mei's recipe.
From that day on, Nasi Lemak with Sambal Ikan Bilis became a staple in my cooking repertoire. I shared the recipe with friends and family, passing on the knowledge and tradition that I had acquired from Auntie Mei. Cooking became more than just a hobby for me – it was a way to connect with others and keep the spirit of Malaysian cuisine alive.
As I look back on that fateful trip to Malaysia, I am grateful for the opportunity to learn from Auntie Mei and discover the wonders of Nasi Lemak with Sambal Ikan Bilis. It is a recipe that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I will always be thankful.
Categories
| Anchovy Recipes | Appetizer Recipes | Coconut Milk Recipes | Coconut Recipes | Cucumber Recipes | Fish Recipes | Rice Recipes | Screw Pine Leaf Recipes | Singaporean Appetizers | Singaporean Recipes |