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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":520,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"baseServings":466,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":567,"diet":570,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":558,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much liquid or unrinsed rice. Coconut milk contains fat and solids as well as water, so use less total liquid than you would for plain rice — roughly 1.1 parts liquid to 1 part rice by volume. Rinse the rice until the water runs clear to remove loose starch, drain it well, and let the cooked rice stand covered off the heat for ten minutes before fluffing.","Why is my coconut rice mushy?",{"answer":398,"question":399},"Yes, though the sambal loses its backbone. Belacan supplies fermented, salty depth rather than a shrimp flavour you can identify. Fish sauce is the closest easy substitute. For a fully vegetarian version, use a spoon of white miso plus extra tamarind — it is not traditional, but it gives the sambal something savoury to stand on.","Can I make nasi lemak without shrimp paste?",{"answer":401,"question":402},"Ikan bilis are small dried anchovies, sold in bags in any Southeast Asian or Chinese grocery and often labelled dried anchovy or silver fish. Buy the ones with heads and guts already removed if you can. They are used twice here: fried crisp as a topping and simmered into the sambal, where they dissolve slightly and season it.","What are ikan bilis and where do I buy them?",{"answer":404,"question":405},"Moderately hot, but the sweetness and the tamarind matter more than the burn. Malaysian sambal tumis is built on soaked dried chiles, which give deep colour and mild-to-medium heat rather than the sharp attack of fresh bird's eye chiles. Control it by removing the seeds from the dried chiles, and add fresh chile only if you want real heat.","How spicy is nasi lemak supposed to be?",{"answer":407,"question":408},"Yes, and most Malaysian households do. Put rinsed rice, coconut milk, water, salt, the ginger slices and a knotted pandan leaf straight into the bowl and run the standard white rice programme. Stir once at the start so the coconut milk is evenly distributed, then leave it alone; coconut milk can catch on the base if stirred mid-cook.","Can I use a rice cooker?",[410,411,412,413,414,415],"Rinse the rice until the water runs clear, then let it drain properly. Surface starch plus coconut milk is what turns nasi lemak into porridge.","Fry the ikan bilis in cool oil brought slowly up to heat — dropped into hot oil they scorch before they dry out, and burnt anchovy is bitter.","Toast the belacan first: wrap the piece in foil and dry-fry it a minute per side until it crumbles and smells nutty rather than sharp.","Do not stop frying the sambal at the point it looks done. Keep going until a red oil rims the pan and the paste holds a furrow when you drag the spoon through it.","Sambal tastes better the next day. Make it ahead and reheat with a splash of water while the rice steams.","If you have banana leaves, warm them briefly over a flame until they turn glossy and pliable, then wrap portions and let them sit ten minutes before eating.","🍚","Nasi lemak is a plate, not a dish: rice cooked in coconut milk with a knot of pandan leaf until each grain is glossy and faintly sweet, surrounded by a ring of small, sharp things that cut through it. The centrepiece is sambal tumis ikan bilis — dried anchovies fried into a chile paste with tamarind and palm sugar until it turns dark red, thick and jammy. Around that go crunchy fried anchovies, roasted peanuts, cool cucumber slices and half a boiled egg. Every mouthful is assembled by the eater: a little rice, a smear of sambal, a crunch. Malaysians eat it for breakfast wrapped in banana leaf and newspaper, and again at midnight.","Nasi lemak began as farmers' and fishermen's food on the Malay peninsula — a way of making a small amount of rice carry a whole morning's work by cooking it in coconut milk for fat and calories, then seasoning it hard with chile and dried fish. The name simply means \"fatty rice\", a description of method rather than a poetic flourish. For most of its life it was a breakfast eaten standing up, bought from a woman with a basket, wrapped in a banana leaf folded into a pyramid and secured with a stick of bamboo or a staple, and priced at whatever a labourer could spare.\n\nIt outgrew that. Today nasi lemak is the closest thing Malaysia has to a national dish, and it is eaten by everyone: Malay, Chinese, Indian, at hawker stalls, in office canteens, on airline trays and in hotel breakfast buffets. The base plate stays constant while the toppings expand — fried chicken (nasi lemak ayam goreng), beef rendang, squid sambal, fried egg instead of boiled. Singapore and southern Thailand have their own closely related versions, and arguing about whose sambal is better is a regional sport with no referee.\n\nThe banana leaf matters more than it looks. Warm rice against fresh leaf releases a faint grassy perfume that no plate reproduces, and the parcel steams itself gently on the way to work so the sambal softens into the rice. Cooks will tell you that a nasi lemak bungkus — the wrapped version, small and cheap — tastes better than the same food served open on a plate, and they are not entirely wrong. The wrapped ones are also deliberately small: two or three of them is a normal breakfast.","The sambal keeps a week refrigerated in a sealed jar and genuinely improves after a day; it also freezes well in small portions. Coconut rice is best the day it is made — refrigerate it and the coconut fat firms up and the grains harden, though a covered reheat with a splash of coconut milk or water in a steamer or microwave brings it most of the way back. Fried anchovies and peanuts stay crisp for a week in an airtight jar at room temperature; do not refrigerate them, as they go soft.",[421,422,423,424],"The sambal is fried the proper way, until the oil separates and the paste turns dark — the step that separates real sambal tumis from chile sauce.","Rice ratios are adjusted for coconut milk, which is fattier than water, so the grains steam separate instead of turning gluey.","Two uses for one packet of dried anchovies: some fried crisp for the plate, the rest simmered into the sambal.","Honest about pandan, belacan and gula melaka — what to do if you can only find two of the three.",[426,427,428,429],"Blender or stone mortar","Heavy saucepan with a tight lid, or a rice cooker","Wide frying pan or wok","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,88,5,11,1100,24,690,[439],"Fried chicken or beef rendang for a full plate, and hot sweet tea or teh tarik alongside.",[441,444,447],{"name":442,"description":443},"Nasi lemak ayam goreng","The most common upgrade: a piece of turmeric-marinated fried chicken laid over the rice, so the sambal doubles as a dipping sauce.",{"name":445,"description":446},"Nasi lemak sotong","Squid rings cooked into the sambal instead of anchovies, giving a wetter, sweeter sambal that stains the rice red.",{"name":448,"description":449},"Nasi lemak bungkus","The wrapped breakfast version: a small mound of rice, a spoon of sambal, a few anchovies and peanuts, folded into banana leaf and eaten within the hour.",[451,457,462,465,470,474,478,482,485,488,491,495,499,502,505,507,510,514,517],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"rice","long-grain rice, rinsed until the water runs clear","g","For the coconut rice",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},300,"coconut-milk","full-fat coconut milk","ml",{"qty":463,"name":464,"unit":461,"group":456},180,"water",{"qty":466,"ref":467,"name":468,"unit":469,"group":456},4,"ginger","thick slices of ginger","piece",{"qty":471,"name":472,"note":473,"unit":469,"group":456},2,"pandan leaves, tied into a knot","frozen is fine",{"qty":475,"name":476,"unit":477,"group":456},1,"fine salt","tsp",{"qty":479,"name":480,"unit":469,"group":481},15,"dried red chiles, seeds shaken out, soaked in hot water 20 minutes","For the sambal",{"qty":483,"name":484,"unit":469,"group":481},8,"shallots, peeled",{"qty":466,"ref":486,"name":486,"unit":487,"group":481},"garlic","clove",{"qty":471,"ref":489,"name":490,"unit":477,"group":481},"shrimp-paste","belacan, toasted and crumbled",{"qty":492,"ref":493,"name":494,"unit":455,"group":481},60,"anchovies","dried anchovies (ikan bilis), rinsed and dried",{"qty":471,"ref":496,"name":497,"unit":498,"group":481},"tamarind","tamarind pulp, soaked in 100 ml warm water and strained","tbsp",{"qty":471,"ref":500,"name":501,"unit":498,"group":481},"brown-sugar","gula melaka or dark brown sugar",{"qty":503,"name":504,"unit":498,"group":481,"noScale":8},6,"neutral oil",{"qty":475,"name":506,"unit":469,"group":481},"onion, sliced into rings",{"qty":492,"ref":493,"name":508,"unit":455,"group":509},"dried anchovies, for frying crisp","To serve",{"qty":511,"ref":512,"name":513,"unit":455,"group":509},80,"peanuts","raw peanuts, skin on",{"qty":466,"ref":515,"name":516,"unit":469,"group":509},"eggs","eggs, hard-boiled and halved",{"qty":475,"ref":518,"name":519,"unit":469,"group":509},"cucumber","cucumber, sliced on the diagonal",[521,526,530,533,538,541],{"tip":522,"text":523,"title":524,"timerSeconds":525},"Do not lift the lid during the 12 minutes — the rice cooks in trapped steam, and coconut milk scorches easily if the heat is not truly low.","Put the drained rice, coconut milk, water, ginger slices, knotted pandan and salt in a heavy saucepan. Bring to a boil uncovered, stir once, then clamp on the lid, drop the heat to its lowest setting and cook 12 minutes. Leave the lid on and rest off the heat for 10 minutes before forking through.","Steam the coconut rice",720,{"tip":527,"text":528,"title":529},"They crisp further as they cool, so pull them while still slightly blond. Anything approaching dark brown will taste burnt.","Put {qty:peanuts} of peanuts in a dry pan over medium heat and toast, shaking often, for 6–8 minutes until the skins darken and split. Tip out, then pour 3 tablespoons of oil into the same pan, add the anchovies for frying while the oil is still cool, and bring it up to heat until they turn pale gold and rattle like dry leaves. Drain on paper.","Fry the anchovies and peanuts",{"text":531,"title":532},"Drain the soaked chiles and blend them with the shallots, garlic and toasted belacan into a coarse, thick paste, adding only a splash of water if the blades stall. It should be spoonable, not runny.","Make the rempah",{"tip":534,"text":535,"title":536,"timerSeconds":537},"This is the whole dish. If the paste still smells sharp and grassy, it is not done, whatever the clock says.","Heat the remaining oil in a wide pan over medium heat and add the paste. Fry for 15–20 minutes, stirring regularly, until it darkens from bright red to brick, stops smelling raw and a rim of red oil pools at the edge of the pan.","Fry the sambal until the oil splits",1200,{"text":539,"title":540},"Stir in the second batch of anchovies, the strained tamarind water, the sugar and the onion rings. Simmer 8–10 minutes until the sambal is thick enough to hold a furrow when you drag the spoon through it and the onion has softened but still has bite. Taste and balance: it should be savoury first, then sweet, then sour.","Finish the sambal",{"text":542,"title":543},"Pack a mound of coconut rice into a small bowl and turn it out onto each plate, or spoon it onto a warmed banana leaf. Arrange a generous spoon of sambal, a pile of fried anchovies, a heap of peanuts, half a boiled egg and a fan of cucumber around it, keeping everything separate so each bite can be mixed by hand.","Build the plate","NAH-see luh-MUCK",[546,550,554],{"note":547,"swap":548,"original":549},"Neither is identical — belacan is drier and more toasted — but both supply the savoury base the sambal needs. Leaving it out entirely makes the sambal taste thin and sweet.","1 tbsp fish sauce, or 2 tsp Thai kapi","Belacan (fermented shrimp paste)",{"note":551,"swap":552,"original":553},"Gula melaka is smokier and less cloying. Brown sugar gets you most of the way; add it gradually and taste, since the sambal should read savoury with sweetness behind it.","Dark brown sugar plus a few drops of molasses","Gula melaka (palm sugar)",{"note":555,"swap":556,"original":557},"Frozen pandan leaves are common in Asian shops and work as well as fresh. Without it the rice is still good, just less perfumed — do not substitute vanilla, which tastes wrong here.","Omit, or use half a teaspoon of pandan extract","Pandan leaves","nasi-lemak","Nasi Lemak (Malaysian Coconut Rice with Sambal)","Nasi Lemak","Nasi lemak","malaysia",25,45,10,"medium",[568,569],"main","breakfast",[571,572],"dairy-free","halal-friendly",[453,459,493,512,515],[575,578,580,582],{"alt":576,"src":577},"Mound of coconut rice on a banana leaf with dark red sambal, crisp anchovies, peanuts, cucumber slices and half a boiled egg","\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fnasi-lemak\u002Fhero-1x1.jpg",[585,586,587,588,589,590,591],"nasi lemak","coconut rice","sambal","malaysian breakfast","ikan bilis","pandan","hawker food","2026-08-20","dishroute-kitchen","Rice steamed with coconut milk and pandan, ringed by dark caramelised anchovy sambal, crisp ikan bilis, roasted peanuts, cucumber and a boiled egg on a banana leaf.",{"en":596},"\u002Frecipe\u002Fnasi-lemak",{"items":598,"total":565,"page":475,"limit":436,"hasMore":874},[599,631,662,693,724,750,779,789,816,847],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":562,"region":604,"baseServings":483,"prepMinutes":605,"cookMinutes":563,"restMinutes":525,"difficulty":606,"course":607,"diet":609,"mainIngredients":611,"images":615,"keywords":625,"publishedAt":592,"updatedAt":592,"authorSlug":593},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak","Penang",50,"easy",[608],"side",[571,610,572],"gluten-free",[518,612,613,512,614],"carrot","cabbage","turmeric",[616,619,621,623],{"alt":617,"src":618},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[626,627,628,629,630,614,512],"acar","nyonya","peranakan","pickled vegetables","malaysian side dish",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":562,"region":604,"baseServings":466,"prepMinutes":636,"cookMinutes":605,"difficulty":637,"course":638,"diet":640,"mainIngredients":642,"images":646,"keywords":656,"publishedAt":592,"updatedAt":592,"authorSlug":593},"malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa",35,"hard",[639,568],"soup",[641,571,610],"pescatarian",[643,644,496,645,489],"mackerel","rice-noodles","pineapple",[647,650,652,654],{"alt":648,"src":649},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[657,658,659,496,660,628,661],"asam laksa","penang","sour fish soup","rice noodles","malaysian soup",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":562,"region":667,"baseServings":466,"prepMinutes":668,"cookMinutes":669,"restMinutes":565,"difficulty":566,"course":670,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":592,"updatedAt":592,"authorSlug":593},"ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","Kelantan",30,55,[568],[571,610,572],[673,459,674,614,496],"chicken","lemongrass",[676,679,681,683],{"alt":677,"src":678},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[686,687,688,689,690,691,692],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar",{"slug":694,"title":695,"shortTitle":696,"nativeName":696,"romanized":697,"countrySlug":562,"region":604,"baseServings":466,"prepMinutes":563,"cookMinutes":698,"restMinutes":668,"difficulty":606,"course":699,"diet":702,"mainIngredients":706,"images":708,"keywords":718,"publishedAt":592,"updatedAt":592,"authorSlug":593},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",20,[700,701],"dessert","street-food",[703,704,610,571,705],"vegan","vegetarian","nut-free",[459,707],"tapioca-starch",[709,712,714,716],{"alt":710,"src":711},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[719,720,721,590,722,658,723],"cendol","chendul","gula melaka","shaved ice dessert","coconut milk",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"romanized":729,"countrySlug":562,"region":604,"baseServings":471,"prepMinutes":563,"cookMinutes":565,"difficulty":566,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":592,"updatedAt":592,"authorSlug":593},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[568,701],[571],[644,733,515,734,486],"shrimp","bean-sprouts",[736,739,741,743],{"alt":737,"src":738},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[746,658,747,660,591,748,749],"char kway teow","wok hei","malaysian chinese","stir-fry",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":562,"baseServings":755,"prepMinutes":479,"cookMinutes":698,"difficulty":606,"course":756,"diet":757,"mainIngredients":758,"images":762,"keywords":772,"publishedAt":592,"updatedAt":592,"authorSlug":593},"mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng mamak",3,[568,701],[704,571,572],[759,760,761,515,734],"egg-noodles","tofu","potato",[763,766,768,770],{"alt":764,"src":765},"Plate 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