Nasi Lemak with Sunflower Seed Sambal

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

Instructions

1. 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.
2. 2For the sambal, soak the dried chilies in hot water for 15 minutes. Grind sunflower seeds.
3. 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.
4. 4Serve the rice with sambal, fried anchovies, cucumber slices, and boiled eggs.

Substitutions

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