Nasi Lemak with Sunflower Seed Sambal
A fragrant rice dish cooked in coconut milk and pandan leaves, served with a sunflower seed-based sambal, fried anchovies (ikan bilis), cucumber, and boiled egg. A classic Malaysian breakfast, re-imagined to be peanut-free.
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Ingredients
- 2 cups Rice
- 4 cups Coconut Milk
- 4 leaves Pandan Leaves
- 1 tsp Salt
- 1/2 cup Sunflower Seeds
- 10 pieces Dried Chilies
- 6 pieces Shallots
- 3 cloves Garlic
- 1 tsp Belacan (shrimp paste)
- 1 tsp Sugar
- 1 tsp Vinegar
- 1/2 cup Fried Anchovies (Ikan Bilis)
- 1 piece Cucumber
- 4 pieces Boiled Eggs
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice and combine it with coconut milk, pandan leaves, and salt in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked.
- 2For the sambal, soak the dried chilies in hot water for 15 minutes. Grind sunflower seeds.
- 3Grind chilies, shallots, garlic, and belacan into a paste. Sauté the paste until fragrant, then add ground sunflower seeds, sugar, and vinegar. Cook until thickened.
- 4Serve the rice with sambal, fried anchovies, cucumber slices, and boiled eggs.
Substitutions
Peanuts → Sunflower Seeds
Allergy avoidance
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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