Sambal nasi lemak

To store sambal nasi lemak, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to a week or frozen for up to three months. Just make sure to thaw it in the refrigerator before reheating.

Sambal nasi lemak pairs wonderfully with a variety of side dishes. Traditional accompaniments include fried chicken, boiled eggs, cucumber slices, and peanuts. You can also serve it with a side of coconut rice for a complete meal.

Yes, you can make sambal nasi lemak vegetarian by omitting the anchovies and using vegetable stock cubes instead of anchovy stock cubes. You can also replace the anchovies' oil with a neutral vegetable oil for sautéing.

If you don't have palm sugar, you can substitute it with brown sugar or coconut sugar. While the flavor may differ slightly, these alternatives will still provide the necessary sweetness to your sambal nasi lemak.

To make sambal nasi lemak, start by soaking the dry chilies until soft, then blend them with red onions, ginger, and garlic. Heat fried anchovies' oil in a pan, add the blended paste, and sauté until fragrant. Incorporate anchovies, stock cubes, and sautéed onions, then stir in tamarind juice, pandan leaf, palm sugar, and white sugar. Season with salt and cook until thickened, garnishing with sliced red onion before serving.