Coconut Rice Nasi Lemak Recipes

MALAY STYLE COCONUT RICE (NASI LEMAK)

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.

COCONUT RICE (NASI LEMAK)

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.

NASI LEMAK

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.

MALAYSIAN NASI LEMAK

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.