NASI LEMAK WITH SAMBAL CHICKEN
Make and share this Nasi Lemak With Sambal Chicken recipe from Food.com.
Provided by i_luv_maeda
Categories Malaysian
Time 40m
Yield 2-4 Plates, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- For the rice :.
- Mix all the ingredients , and leave to cook for 10 minutes .
- For the chicken :.
- Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes .
- Drain the water , and blend it with 1 cup of water ; get chilli paste .
- Chop the chicken into smaller pieces .
- Dice the onion , ginger and garlic .
- Saute the garlic and ginger in a pan , under low heat for 2 minutes .
- Add the chili paste into the pan , and mix until fragrant ; around 3 minutes .
- Add the water in the pan and cook for 5 minutes , until it thickens .
- Add the chicken , and the salt , and cook for another 2 minutes .
- Lastly , serve .
Nutrition Facts : Calories 2521, Fat 118.2, SaturatedFat 40.8, Cholesterol 172.5, Sodium 1515, Carbohydrate 291.2, Fiber 12.8, Sugar 23.9, Protein 74.3
SAMBAL NASI LEMAK
You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.
Provided by ida ku zaifah
Categories Breakfast
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and saute' onions and garlic for 1 minute
- Add chilli paste and belacan and fry till fragrant, about 3 minute.
- Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
- Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.
Nutrition Facts : Calories 305.2, Fat 27.3, SaturatedFat 4.1, Sodium 3.7, Carbohydrate 15.9, Fiber 1.3, Sugar 10.3, Protein 0.9
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
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
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Ratings 13Servings 3Cuisine MalaysianCategory Sauce
- Boil chilies in a small sauce pot with water. Simmer for 10-15 minutes until chilies are soft. Drained
- Puree boiled chilies, 200 gram onion, garlic, candelnuts/macadamia, and water in a blender until smooth.
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