Malaysian-style Nasi Lemak with Spiced Anchovy Sambal

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Fragrant coconut rice served with a spicy anchovy sambal, crunchy peanuts, boiled egg, and fresh cucumber slices for a classic Malaysian breakfast. This malaysian-inspired rice & grains ready in about 45 minutes pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups jasmine rice
• 400 ml coconut milk
• 1 cup water
• 2 pandan leaves, tied in a knot
• 100 grams dried anchovies (ikan bilis)
• 3 tbsp vegetable oil
• 1 red onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp dried chili flakes
• 2 tbsp (from soaked tamarind) tamarind juice
• 1 tbsp palm sugar
• 1/2 cup roasted peanuts
• 2 hard-boiled eggs, halved
• 1 small cucumber, thinly sliced

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear. Combine rice with 400 ml coconut milk, 1 cup water, and 2 pandan leaves in a rice cooker or pot. Cook the rice until tender and fragrant, about 20 minutes.
2. Step 2: Meanwhile, rinse and drain 100 grams dried anchovies. Heat 3 tablespoons vegetable oil in a skillet over medium heat. Fry the anchovies for 3-4 minutes until crispy, then remove and set aside.
3. Step 3: In the same oil, add 1 finely sliced red onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
4. Step 4: Add 1 tablespoon dried chili flakes, 2 tablespoons tamarind juice, and 1 tablespoon palm sugar; cook the sambal for 5 minutes until thickened and aromatic.
5. Step 5: Return the fried anchovies to the skillet and stir to coat in the sambal sauce. Cook for 1 more minute and remove from heat.
6. Step 6: To serve, place a mound of coconut rice on each plate, top with the spiced anchovy sambal, scatter 1/2 cup roasted peanuts, add 2 halved hard-boiled eggs, and garnish with thinly sliced cucumber.