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Nasi Lemak Fries
A crispy, seasoned bed of Crisscut Fries with hard boiled egg, cucumber, ikan bilis (fried anchovies), peanuts and the essential sambal.
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Ingredients/Directions
Ingredients
240g Lamb Weston® Crisscut Fries (L0090)
Hard Boiled Eggs (sliced)
Fried Ikan Bilis (Fried Anchovies)
Cucumber Slices
Roasted Peanuts
Coriander Leaves
Sambal (Chili Paste)
Sambal (Chili Paste)
100g Red Chilis (Dried or Fresh)
1 Large Red Onion, quartered
5 cloves Garlic, peeled
1 stalk Lemongrass (white portion only), cut into chunks
20g Dried Anchovies
30g Dried Shrimps
120 mL Cooking Oil
20g Belachan (fermented shrimp paste)
5 ML Tamarind Paste
80g Coconut or White Sugar
3g Salt
Directions
- Prepare chili paste by soaking the dried chilis and dried shrimp in warm water.
- Pan fry anchovies until crispy. Remove and set aside.
- Slice belachan and dry roast for about 5 mins or until fragrant.
- Place chilis, onion, garlic, lemongrass, pan-fried anchovies, dried shrimp and oil in a food processor and blend into a fine paste.
- Pour paste into a pan and stir fry for about 5 mins. Add salt and let cool completely.
- Prepare fries according to instructions on the case.
- Top a fry with a dollop of sambal, slices of cucumber, boiled egg, anchovies and peanuts. Serve.
Yield
2-3 portion
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