Nasi Lemak with Sambal & Ikan Bilis | Don Signature Crab - Singapore Food Guide

Ingredients

• 400 g jasmine rice, rinsed until water runs clear
• 400 ml coconut milk (approx. 1 can)
• 200 ml water (adjust depending on rice cooker)
• 2 pandan leaves, knotted
• 1/2 tsp salt
• 3 tbsp vegetable oil (for frying and sambal)
• 120 g dried red chillies (deseeded for milder heat) or 20–30 g chilli padi for extra kick
• 6–8 shallots, peeled
• 4 cloves garlic
• 1 tbsp belacan (shrimp paste), toasted if raw
• 2 tbsp tamarind paste or 1 tbsp tamarind concentrate mixed with 2 tbsp water
• 2 tbsp gula melaka (palm sugar) or 2 tbsp light brown sugar
• 1 tsp light soy sauce
• 200 g ikan bilis (dried anchovies), heads removed and rinsed
• 100 g roasted peanuts (unsalted or lightly salted)
• 2–3 cucumbers, thinly sliced
• 4 large eggs, hard boiled
• 1 tbsp lime juice (optional, to finish sambal)
• Salt to taste
• Optional: 1 small knob ginger (for sambal twist) or 1 tbsp kecap manis for a sweeter note
• Optional garnish: fried curry leaves or sliced red chilli