Nasi Lemak - Malaysian Classic

Nasi Lemak - Malaysian Classic

Nasi Lemak Malaysian Recipe

Nasi Lemak Malaysian Recipe

Nasi Lemak - Malaysian Classic

Recipe Type: Entree

Cuisine: Malaysian

Author: Caroline Artiss

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 4

This is one of the most popular dishes eaten in Malaysia, they call it their National dish - Nasi Lemak. Which is coconut steamed rice eaten with a spicy sambal, egg, cucumber, peanuts and ikan bilis. It's also had with a rendang curry or fried chicken. I would have this for breakfast when back in Malaysia but you can get hold of it anytime of day!

Ingredients

  • Coconut Rice
  • 2 cups of long grain white rice, washed
  • 2 pandan leaves – or screwpine leaves
  • Ginger about 1 inch, sliced.
  • A little pinch of fenugreek-
  • ½ cup of coconut milk
  • 2 cups water
  • Pinch salt

 

  • Spicy Sambal with Ikan Bilis
  • 15 dried long red chillies
  • 5 shallots (or 1 brown onions)
  • 5 cloves garlic
  • 1 stalk lemon grass (optional)
  • 5 tsp brown sugar
  • ¾ cup tamarind juice
  • 1 cup water
  • ½ cup dried small anchovies (ikan bilis)

Instructions

  1. Coconut Rice
  2. This is really easy if you have a rice cooker you simply toss all ingredients in and switch onto cook.
  3. If you have saucepan to cook in, it’s still very simple
  4. Put all ingredients into the pan, bring to the boil then immediately turn heat to it’s lowest setting
  5. Put a lid on the pan and leave to cook really gently for 10 – 15 minutes

 

  1. Sambal
  2. Soak chillies in water for 30 minutes before using.
  3. Blend the soaked chillies, shallots and garlic in a food processor until smooth
  4. Heat 2 tbsp of oil in a pan and fry the paste for 10 - 15 minutes, until it has reached a dark red color - give it stir and add a little water if it starts sticking to the pan.
  5. Once the color has deepened, add the sugar, ikan bilis and water and leave to simmer gently for a further 30 minutes
  6. Make sure you keep an eye on it and add a little more water if it looks like it’s too dry and might burn
  7. Once cooked add the tamarind juice and a squeeze of lime juice for extra flavor.
  8. Stir together and leave to cool.
  9. This will keep for 1 month in the fridge.

To finish off the nasi lemak, serve the coconut rice with the sambal, a boiled egg, some roasted peanuts and small dried anchovies and a slice of cucumber

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