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
NASI LEMAK
Enjoy Singaporean-style nasi lemak, with fragrant rice cooked in coconut milk, sambal (chilli sauce), a fried egg and a crunchy anchovy and peanut topping
Provided by Sandra Leong
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- First, to prepare the rice, wash thoroughly in a sieve until the water runs clear. If you're using a rice cooker, put all the ingredients for the coconut rice in along with 1 tsp salt, 1 tsp sugar and 350ml water. When the rice is ready, leave the lid on for 10 mins before opening, then fluff the rice with a fork. If you're cooking rice on the hob, use a pan with a lid. Put all the ingredients for the rice in with 450ml water, 1 tsp salt and 1 tsp sugar on a high heat, bring to the boil, then cover. Simmer on a low heat for 10 mins, or until the liquid has evaporated. Let the rice sit with the lid on for another 10 mins. You should be able to see the individual rice grains. If the rice looks a bit wet, spread it out on a tray or into a colander to dry out before serving.
- To make the sambal, tip all the ingredients, except the tamarind paste, with a big pinch of salt in a food processor, then blitz to a paste.
- Stir-fry the sambal paste over a medium-high heat for 10-15 mins. The colour of the paste will darken and the oil will separate. Stir in the tamarind paste, and season to taste with salt and sugar. Leave to cool.
- Heat enough oil in a pan to coat the base, then fry the peanuts until brown, and the dried anchovies until crisp. (You can also use roasted peanuts and skip frying them, if you like.) Remove the nuts and anchovies from the pan, then fry the eggs to your liking.
- Divide the rice between plates - you can simply spoon it on, or fill a small bowl with a portion, then turn it out onto each plate. Top with the anchovies, peanuts, sliced cucumber, fried eggs and sambal.
Nutrition Facts : Calories 915 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 5.6 milligram of sodium
NASI LEMAK
Steps:
- In a medium saucepan, combine the rice with the coconut milk, ginger, salt, and cinnamon and add enough water (probably only 1/4 cup or so) to cover the rice with liquid. Bring to a boil over medium-high heat, then turn the heat to low and cover. Cook for 15 minutes, or until all the liquid is absorbed and the rice is tender. Serve or keep warm over absolutely minimal heat for up to 15 minutes.
- Serve a pile of coconut rice in the center of each plate, flanked by wedges of hard-cooked eggs, sliced cucumber, and any or all of the other accompaniments.
NASI LEMAK
Make and share this Nasi Lemak recipe from Food.com.
Provided by Vicky Bryant
Categories Rice
Yield 4 estimate
Number Of Ingredients 4
Steps:
- Clean the rice and drain Squeeze out 2 cups of thick coconut milk with screwpine leaves.
- Add in salt.
- If you desire, you can also add in some sliced shallots and ginger.
- Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.
Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
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NASI LEMAK RECIPE | BON APPéTIT
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3.1/5 (9)Estimated Reading Time 7 minsServings 4
- Chop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain.
- Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6–8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside.
- Pulse shallots, garlic, and ¼ cup fried anchovies (save remaining anchovies for serving) in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor (no need to clean) and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl.
- Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25–35 minutes.
NASI LEMAK - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (83)Total Time 1 hrCategory Malaysian RecipesCalories 338 per serving
- 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.
- Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
- Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion rings. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy thickens. Set aside.
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