Nasi Lemak with Ikan Bilis and Sambal

Bahan-bahan(untuk 1 traditional Malaysian breakfast plate)

• 1 cup White rice (Use long-grain or basmati for lower GI)
• 1/3 cup Santan (coconut milk) (Light coconut milk preferred)
• 2 leaves Pandan leaves (Knotted for aroma)
• 1 stalk Lemongrass (Bruised) - pilihan
• 1/2 tsp Salt
• 1/3 cup Ikan bilis (dried anchovies) (Rinsed and drained)
• 1/4 cup Peanuts (Roasted, unsalted)
• 1/2 Cucumber (Sliced)
• 2 Eggs (Hard-boiled)
• 1 tbsp Cooking oil (Prefer canola or sunflower oil)
• 4 Red chillies (Deseeded for less heat)
• 2 Shallots (Sliced)
• 2 cloves Garlic (Chopped)
• 1 tbsp Tamarind juice (From asam jawa)
• 1 tsp Palm sugar (Or brown sugar) - pilihan
• 1/4 tsp Salt (for sambal)

Arahan

1. 1

   Rinse the rice thoroughly. In a rice cooker or pot, add rice, santan, water (as per rice instructions), pandan leaves, lemongrass, and salt. Cook until fluffy and aromatic.

   10 minutes

   Use long-grain rice for a lighter texture and lower GI.

2. 2

   While rice cooks, rinse and drain ikan bilis. Dry roast peanuts in a pan until golden. Set aside.

   5 minutes

   Roasting peanuts without oil lowers calories and enhances flavor.

3. 3

   Heat half the oil in a pan. Fry the ikan bilis until crispy. Drain on paper towels to absorb excess oil.

   5 minutes

   Spread ikan bilis in a single layer for even crispness.

4. 4

   For sambal: Blend red chillies, shallots, and garlic into a paste. Heat remaining oil, sauté paste until fragrant. Add tamarind juice, palm sugar, and salt. Simmer until thick, stirring occasionally.

   8 minutes

   Adjust sambal heat by removing seeds from the chillies.