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
MALAY STYLE COCONUT RICE (NASI LEMAK)
Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot)
Provided by ida ku zaifah
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
- Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.
Nutrition Facts : Calories 527.7, Fat 13.7, SaturatedFat 11.8, Sodium 42.8, Carbohydrate 91.9, Fiber 4.2, Sugar 8.1, Protein 9.2
COCONUT RICE (NASI LEMAK)
Make and share this Coconut Rice (nasi Lemak) recipe from Food.com.
Provided by WaterMelon
Categories White Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
- Simmer over low heat.
- In the meantime dry fry dessicated coconut with the spices until lightly browned.
- I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
- Add the dessicated coconut and mix well before serving.
- May serve with Malaysian Chicken Curry.
Nutrition Facts : Calories 254, Fat 6.3, SaturatedFat 4.8, Cholesterol 2.4, Sodium 155.9, Carbohydrate 42.9, Fiber 1.1, Sugar 2.6, Protein 6
MALAYSIAN COCONUT MILK RICE (NASI LEMAK)
This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments.
Provided by Debbie R.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
- To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
- FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).
Nutrition Facts : Calories 466.3, Fat 20.1, SaturatedFat 17.6, Sodium 349.6, Carbohydrate 64.7, Fiber 3.3, Sugar 6.9, Protein 7.9
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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.
- At the 12 minute mark, the rice should be cooked. Take it off the heat and let the rice rest for 5 minutes on a cool surface.
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