There is nothing quite as satisfying as a good plate of Nasi Lemak, which can be served any time of the day! Not only will you try and know how to cook rice using the perfect proportion of coconut milk, you can also make your own Ikan Bilis Cincalok Sambal. This versatile sauce recipe can also be replicated for other dishes as desired.
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4
- Sambal Ikan Bilis Chilli
- 200ml Oil (plus extra if needed)
- 200g Shallots (finely minced)
- 4 cloves of Garlic
- 2 stalks of Lemon Grass (trimmed, use only bottom half)
- 50g Dried Anchovies (ikan bilis), rinsed
- 500ml Wet Chilli Paste
- 1 piece of Belachan
- 1 tbsp Cincalok
- 100g Sugar/Gula Melaka
- 1 tsp Salt
- 280g Jasmine Rice
- 350ml Water
- 1 tsp Salt
- 2 pieces of Pandan Leaves
- 4 tbsp Thick Coconut Milk
For Sambal Ikan Bilis Chilli
Finely ground shallots, garlic and lemon grass together into a paste.
Heat oil and sauté the paste till fragrant, add dried shrimps and cook for another minute.
Pour in wet chilli paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.
Add belachan, cincalok, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.
For Nasi Lemak
Wash rice and drain dry. Transfer to rice cooker and add water and salt
Cover cooker with lid, bring water to boil. Add coconut milk and pandan leaf. Continue cooking until rice is done
Allow resting for 10 minutes before opening the lid to fluff the rice. Serve rice with sambal anchovies