Nasi Lemak Royale with Sambal Ikan Bilis and Crispy Chicken

Name: Nasi Lemak Royale with Sambal Ikan Bilis and Crispy Chicken
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 3 servings
Cuisine: Singaporean
Ingredients: 2 cup jasmine rice (rinsed until water runs clear); 1.5 cup coconut milk (full fat); 1 cup water; 1.5 teaspoon salt; 2 pandan leaves (tied into a knot); 2 chicken drumsticks; 0.5 teaspoon turmeric powder; 0.25 teaspoon white pepper; 0.5 cup all-purpose flour; 3.5 cup vegetable oil (for frying chicken); 1 cup dried anchovies (rinsed and drained); 0.5 cup roasted peanuts (unsalted); 0.5 red onion (large, thinly sliced); 6 dried red chilies (soaked in hot water for 20 minutes, stems removed); 2 shallots (large, peeled and roughly chopped); 4 clove garlic (peeled); 1 piece fresh ginger (1-inch, peeled); 1 stick lemongrass (white part only, thinly sliced); 1 tablespoon tamarind paste (mixed with 2 tablespoons hot water); 2 tablespoon sugar; 0.5 cucumber (large, sliced); 3 hard-boiled eggs (large, halved)

An extravagant version of the beloved Nasi Lemak, featuring aromatic coconut rice, crispy fried chicken drumsticks, spicy homemade sambal ikan bilis (anchovy chili paste), toasted peanuts, fresh cucumber, and hard-boiled eggs for a truly complete and satisfying meal.

Prep: 1 hr
Cook: 1 hr 15 min
Total: 2 hr 15 min
Servings: 3
Cuisine: Singaporean
Difficulty: Hard

Dietary

Dairy-Free
High-Protein
High-Fiber

Ingredients

2 cup jasmine rice (rinsed until water runs clear)
1.5 cup coconut milk (full fat)
1 cup water
1.5 teaspoon salt
2 pandan leaves (tied into a knot)
2 chicken drumsticks
0.5 teaspoon turmeric powder
0.25 teaspoon white pepper
0.5 cup all-purpose flour
3.5 cup vegetable oil (for frying chicken)
1 cup dried anchovies (rinsed and drained)
0.5 cup roasted peanuts (unsalted)
0.5 red onion (large, thinly sliced)
6 dried red chilies (soaked in hot water for 20 minutes, stems removed)
2 shallots (large, peeled and roughly chopped)
4 clove garlic (peeled)
1 piece fresh ginger (1-inch, peeled)
1 stick lemongrass (white part only, thinly sliced)
1 tablespoon tamarind paste (mixed with 2 tablespoons hot water)
2 tablespoon sugar
0.5 cucumber (large, sliced)
3 hard-boiled eggs (large, halved)

Instructions

For the coconut rice: Rinse the 2 cups jasmine rice until water runs clear. In a rice cooker or heavy-bottomed pot, combine the rinsed jasmine rice, 1 1/2 cups coconut milk, 1 cup water, 1 teaspoon salt, and 2 pandan leaves (if using). Cook according to rice cooker instructions or simmer gently until liquid is absorbed and rice is tender, about 20-25 minutes. Let it rest for 10 minutes, then remove pandan leaves and fluff.
For the fried chicken: In a bowl, toss the 2 each chicken drumsticks with 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Dust each drumstick lightly with 1/2 cup all-purpose flour.
Heat 3 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry the floured chicken drumsticks for 8-12 minutes, turning occasionally, until golden brown, crispy, and cooked through. Remove and drain on a wire rack over paper towels.
For the crispy ikan bilis and peanuts: In the same frying oil (if clean enough, otherwise use fresh oil), fry the 1 cup dried anchovies for 2-3 minutes until golden and crispy. Remove and drain on paper towels. Fry the 1/2 cup roasted peanuts for 1-2 minutes until slightly darker and fragrant. Drain and set aside.
For the sambal: Prepare the paste by blending or finely pounding the 6 each dried red chilies (drained), 2 each large shallots, 4 cloves garlic, 1-inch piece fresh ginger, and 1 stalk lemongrass (white part only) until smooth. You may add a tablespoon of water if needed for blending.
Heat 1/2 cup vegetable oil in a saucepan or small pot over medium heat. Add the sambal paste and 0.5 each large red onion, thinly sliced. Sauté for 15-20 minutes, stirring frequently, until the oil separates and the paste is very fragrant and deeply colored. This low and slow cooking is vital.
Stir in the 1 tablespoon tamarind paste (mixed with water) and 2 tablespoons sugar. Cook for another 5 minutes, tasting and adjusting sugar or salt if needed. The sambal should be a balance of sweet, sour, and spicy.
To assemble Nasi Lemak: Serve a scoop of the fluffy coconut rice. Place one crispy fried chicken drumstick, a generous spoonful of sambal, some crispy ikan bilis, roasted peanuts, 0.5 large sliced cucumber, and 3 large hard-boiled egg halves on each plate.

Notes

The homemade sambal takes time but is crucial for authentic flavor. Adjust the chili quantity for your desired spice level. Leftover sambal can be stored in the fridge for up to a week.

Nutrition (per serving)

Calories: 1150
Protein: 60 g
Carbohydrates: 100 g
Fat: 58 g
Fiber: 10 g
Sodium: 1400 mg
Saturated Fat: 25 g
Sugar: 18 g
Cholesterol: 280 mg