Anchovies for Breakfast? Try Malaysia’s National Dish | CHOW-TO

Nasi Lemak is the de facto national dish of Malaysia. Traditionally eaten for breakfast, it might seem like a simple dish. But don't be fooled, this is a flavor bomb. Guillermo visits chef Kyo Pang, at her restaurant Kopitiam in the Lower East Side of Manhattan to learn how to make this Baba Nyonya-staple. It's a fragrant, spicy and sweet delicacy — and even inspired its own Google Doodle. Are you ready to shake up your morning routine?

Kyo Pang’s Nasi Lemak Recipe (Kopitiam NYC):
Makes 7-8 servings
Time: 45 minutes (including coconut rice prep time)
Ingredients:
7 cups of white rice
3 pandan leaves (tied to a knot)
400ml coconut milk
200ml vegetable oil
150g of peanuts
500g of dry anchovies (use white anchovies)
1/2 tablespoons salt
5-6 table spoons of sambal sauce
1 tablespoon sugar
1 hard boiled egg (per dish)
8 slices cucumber (per dish) (8 is a lucky number in Chinese culture)
Few pieces of banana leaves as garnish
Light soy sauce (recommend Thai or Malaysian soy sauce)

Instructions:
7 cups of rice, wash through cold water 2-3 times, add water, put 1/2 spoon of salt and place the knot of pandan leaves in the middle of the rice, then cook with rice cooker. The process takes approximately 20 minutes.
Heat up a 16 inches frying pan and toast the peanuts. When it started to turn a little dark, add the vegetable oil to fry them. When they turn golden brown, strain them and take them out from the frying pan and put them in a different bowl with paper towels to soak extra oil, and to cool down.
Use the same oil to fry the anchovies, stir them constantly and make sure they are fried through. Strain them when they turn golden crispy brown. Strain anchovies and move to a bowl with paper towels to soak extra oil and shake debris off.
Combine peanuts and anchovies, mix them well with sambal sauce.
Add sugar on top to finish.
The rice is cooked, add all 400ml coconut milk and mix well, let it steam for another 10 minutes.
Cup rice on a bowl prepared with a banana leaf in the bottom, then top with anchovie peanut mix.
Fan 8 slices of cucumber around the rim of the rice. Cut the hard boil egg in half, top with a little light soy sauce.
Put a side of hot sambal sauce

CHOW-TO is a documentary series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods from around the world. Follow as Guillermo learns history, techniques, tips, and valuable insight from chefs and experts, as they take him behind the scenes.

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