Nasi lemak is a plate of contrasts, and that is exactly why people love it. Soft coconut rice, a dark sweet-spicy sambal, salty crunchy anchovies and peanuts, a jammy boiled egg and cold slices of cucumber to reset your palate between mouthfuls.
Every element is simple on its own. The rice is just jasmine rice cooked in coconut milk with pandan and ginger, and the sambal comes together in one pan while the rice steams.
Make the sambal and fry the ikan bilis ahead if you like, then it is really just a matter of building the plate. Serve it warm, wrapped in banana leaf if you are feeling fancy, or straight onto a plate on a Tuesday night.
