MALAYSIAN NASI LEMAK
Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.
Provided by Tuty Jek
Categories World Cuisine Recipes Asian Malaysian
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
- Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
- Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
- Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 57.4 g, Cholesterol 127.5 mg, Fat 31.9 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 14 g, Sodium 230.4 mg, Sugar 7.7 g
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- Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
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- In the same pot, add the coconut milk and cream. Fill the pot with an appropriate amount of water and season with salt. Let it cook until fully dry under low medium heat or wait for your rice cooker to finish.
- Whilst you wait, you can make the sambal by blending the onions, chilli paste, belacan, and water together until smooth.
- Add oil and blended ingredients into a saucepan. Cook under medium-high heat until the sauce is dry and the oil has separated. After that, add the sliced onions.
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- Use a suitably sized saucepan with a tight fitting lid. Add the rice and rinse it until the water runs clear. No need to be a stickler with this.
- Bring to a simmer, turn the heat down to low, stir the rice, then cover and cook for 12 minutes, stirring once again at the 6 minute mark. When cooking rice with coconut milk, it is always a good idea to stir a couple of times, to discourage the rice from catching at the base.
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Main ingredients Rice cooked in coconut milk … Course Main course, usually for breakfastPlace of origin MalaysiaServing temperature Hot or room temperature
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Nasi Lemak, the national dish of Malaysia, is a fragrant rice dish cooked in coconut milk and pandan leaf served with sambal (chili sauce) and a variety of delicious side dishes: ikan bilis (anchovies), cucumber, peanuts, and a hard-boiled egg for a wholesome meal. It is the best and most authentic Malaysian dish.
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From mrosobno.blogspot.com
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