Malaysian Nasi Lemak | Learn to make the Malaysian Iconic Dish Nasi Lemak | Cookd

For the Dried Fish Sambal: In a mixer jar add all the ingredients except the fish and blend it into a coarse paste.

In a pan pour oil and add the paste and cook for 5-6 minutes on a moderate flame while stirring continuously until the raw flavour disappears. Add ½ cup water to prevent the paste from burning.

Add the optional mushroom powder, kashmiri red chilli powder and soy sauce and give it a good mix.

Add the dried fish and another ½ cup water and cook for 4-5 minutes on a moderate flame until the fish is hydrated and the pungent flavour reduces and set aside.

For the Coconut Rice: In a pan add oil and all the aromatics and sauté for 30 seconds.

Then add the soaked rice to it and sauté gently for 30 more seconds.

Pour coconut milk, water and salt, mix gently and bring it to a boil.

Once it reaches a boil, reduce the flame to simmer and cook covered for 12 minutes.

For the Fried Chicken: In a mixing bowl add all the ingredients and let it marinate for 30 minutes.

Deep fry until golden brown in a moderate flame.

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