Nasi Lemak Recipe

 Nasi Lemak Recipe

Nasi Lemak

Servings: 5

Ingredients:

Coconut Milk Steamed Rice

  • 3 cups of rice
  • 1 can of coconut milk (available at most Asian store)
  • ½ inch of ginger, thinly sliced
  • ¼ yellow onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • A pinch of coarse black pepper
  • Salt, to taste
  • Some water
  • 2-3 screwpine leaves (or La Dua from Asian store – if available), tied in a knot

Tamarind Juice

  • 1 cup of water
  • 1 tablespoon tamarind paste

Sambal Ikan Bilis (Anchovies Sambal)

  • ½ yellow onion (sliced)
  • 3 cloves of garlic (sliced)
  • 10 dried chillies
  • 3 inch of belacan (prawn paste)
  • ¼ teaspoon of salt
  • 4 teapoon of sugar
  • 1 cup of dried anchovies
  • 2 tablespoon of vegetable oil

Other ingredients

  • 2 hard-boiled eggs, cut in half)
  • 1 small cucumber, cut into thin slices
  • Roasted Peanuts
  • Papadum (thin and crispy flatbread)
  • Fried Chicken

Procedure:

  1. Just like making normal steamed rice, wash, rinse and drain the rice. Measure the height of washed rice in the cooker. Add ginger, yellow onion, garlic, and black pepper. Mix well with coconut milk, and water where the liquid mixture (coconut milk and water) is equivalent to the height of rice, i.e. if the rice is 2 inches in height, the liquid mixture is also 2 inches above the surface of the washed rice. Add a pinch of salt and the knotted screwpine leaves (if available). Steam the rice in the rice cooker.
  2. While waiting for the rice to cook, wash the dried anchovies and drain the water. Sauté the anchovies until they turn light brown and set aside.
  3. Cut the dried chillies in half and remove the seeds. Wash and place the washed chillies in a pot to boil. Once boiled, drain and place the chillies in a food processor with yellow onion, garlic, and belacan (prawn paste). Grind until it turns into a fine paste.
  4. Add the tamarind paste with water and stir well.
  5. Heat the oil in a pan and sauté the chilli paste. Fry the spicy paste until fragrant and cooked.
  6. Add tamarind juice, salt and sugar. Let it simmer over low heat until the gravy thickens. Add the ikan bilis (fried anchovies) and stir well. Taste the sambal. If the sambal is still too spicy for taste, add sugar according to taste. Once it is suited to taste, set aside.
  7. Cut the cucumber into slices and cut the hard boiled eggs in half.
  8. Spoon the coconut milk steamed rice on a plate. Add the spicy sambal ikan bilis (anchovies sambal) to rice with cucumber slices and hard-boiled eggs. Additionally, you can add the roasted peanuts and papadum, if you want.
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