Classic Nasi Lemak with Spicy Anchovy Sambal

Thermomix recipe: Classic Nasi Lemak with Spicy Anchovy Sambal. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g Basmati rice, rinsed
• 1 pandan leaf, knotted
• 1 cm fresh ginger, peeled and sliced
• 1 tsp salt
• 200 g coconut milk
• 200 g water
• 10-15 dried red chilies, soaked
• 100 g shallots, peeled
• 3 cloves garlic, peeled
• 1 cm fresh ginger, peeled
• 1 cm galangal, peeled (optional)
• 30 g cooking oil
• 1 tsp belacan (shrimp paste, optional)
• 1 tbsp tamarind paste
• 2 tbsp brown sugar
• ½ tsp salt
• 50 g water
• 50 g dried anchovies, fried until crispy (for sambal)
• 4 large eggs, hard-boiled, peeled and halved
• 1 cucumber, sliced
• 100 g roasted peanuts
• 50 g dried anchovies, fried until crispy (for garnish)

Instructions

1. **I. Prepare Accompaniments (External Prep)**
2. Boil 4 large eggs until hard-boiled. Peel and halve them. Set aside.
3. Slice the cucumber into thin rounds. Set aside.
4. Roast or pan-fry 100 g peanuts until golden and fragrant. Set aside.
5. Fry 50 g dried anchovies until crispy. Set aside for the sambal. Fry another 50 g dried anchovies for garnish, if desired.
6. **II. Coconut Rice (Nasi Lemak)**
7. Rinse 200 g Basmati rice thoroughly under cold running water until the water runs clear. Set aside to drain.
8. Add 1 knotted pandan leaf, 1 cm sliced fresh ginger, 1 tsp salt, 200 g coconut milk, and 200 g water to the Thermomix bowl.
9. Heat the liquid mixture for 5 min / 90°C / Speed 1.
10. Add the rinsed rice to the bowl. Cook for 18 min / 95°C / Speed 2 / Reverse. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
11. After 10 minutes of cooking, pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add 20-50 g hot water if the rice appears too dry. Continue cooking.
12. Once cooked, carefully transfer the coconut rice to a serving bowl, fluff gently with a fork, and let it rest, covered, for 5-10 minutes to allow the grains to fully absorb the moisture. Clean the Thermomix bowl.
13. **III. Sambal Ikan Bilis**
14. Soak 10-15 dried red chilies in hot water for 15 minutes until softened. Drain well.
15. Add 100 g peeled shallots, 3 cloves peeled garlic, 1 cm peeled fresh ginger, 1 cm peeled galangal (if using), and the soaked dried chilies to the clean Thermomix bowl. Chop for 5 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
16. Add 30 g cooking oil and 1 tsp belacan (shrimp paste, if using) to the bowl. Sauté for 8 min / 120°C / Speed 1. Place the simmering basket on the lid to prevent splatter while allowing evaporation.
17. Add 1 tbsp tamarind paste, 2 tbsp brown sugar, ½ tsp salt, and 50 g water to the bowl.
18. Cook the sambal for 15 min / 98°C / Speed 2 / Reverse. Place the simmering basket on the lid.
19. After 8 minutes of cooking, pause and scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Continue cooking.
20. Add the 50 g pre-fried anchovies (for the sambal) to the bowl. Cook for 2 min / 90°C / Speed 1 / Reverse to incorporate them into the sauce and prevent sticking.
21. Transfer the finished sambal to a serving dish.
22. **IV. Assembly & Serving**
23. Serve the warm coconut rice with a generous spoonful of the spicy anchovy sambal, half a hard-boiled egg, a few slices of fresh cucumber, and a sprinkle of roasted peanuts and additional fried anchovies (if using).

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.