It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. This recipe is from Kopitiam in New York, No. 6 on our Hot Ten list this year. Look for the smallest dried anchovies (ikan bilis) you can find: They’re known for their superior flavor and texture. We’ve provided a few options for dried chiles below, but any thumb-size red chile you can find at an Asian market will get the job done.
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Nasi Lemak
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