BreakfastLunchDinner

Nasi Lemak

Name: Nasi Lemak
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 racions
Cuisine: malaysian
Ingredients: 2,5 tassa jasmine rice rinsed; 400 ml coconut milk; 0,5 tassa water; 2 u pandan leaf knotted; 15 g ginger sliced; 0,5 ct salt; 0,5 tassa dried anchovy; 0,5 tassa peanut roasted; 1 u cucumber sliced; 4 u egg hard-boiled; 4 u shallot sliced; 3 gra garlic minced; 10 u dried red chili soaked and deseeded; 3 u fresh red chili roughly chopped (opcional); 0,5 ct belacan toasted; 1 cs tamarind paste; 1 cs palm sugar; 0,5 tassa cooking oil; 1 tassa frying oil

Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, traditionally served with a spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg, and cucumber slices. It's a beloved Malaysian breakfast, lunch, or dinner that offers a delightful balance of flavors and textures.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.388 kcal

Informació sobre al·lèrgens: pot contenir crustacis, ous, peix, fruita seca i cacauets. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

rice

2,5 tassajasmine rice, rinsed
400 mlcoconut milk
0,5 tassawater
2 upandan leaf, knotted
15 gginger, sliced
0,5 ctsalt

garnish

0,5 tassadried anchovy
0,5 tassapeanut, roasted
1 ucucumber, sliced
4 uegg, hard-boiled

sambal

4 ushallot, sliced
3 gragarlic, minced
10 udried red chili, soaked and deseeded
3 ufresh red chili, roughly chopped(opcional)
0,5 ctbelacan, toasted
1 cstamarind paste
1 cspalm sugar
0,5 tassacooking oil

frying

1 tassafrying oil

Estris

wok · rice cooker · slotted spoon · food processor · pan

Elaboració

Pas a pas

1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Uns 5 min
2
Combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt in a rice cooker or heavy-bottomed pot.
Uns 2 min
3
Cook the rice according to your rice cooker's instructions or bring to a boil in a pot, then reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed.
Uns 20 min
Nota de cuina: Do not lift the lid while the rice is cooking.
4
Once cooked, turn off the heat and let the rice steam, covered, for another 10 minutes before fluffing with a fork.
Uns 10 min
5
Heat frying oil in a wok or deep pan over medium heat.
Uns 2 min
6
Fry the dried anchovies until golden and crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate.
Uns 3 min
Nota de cuina: Be careful not to burn the anchovies, as they can quickly turn bitter.
7
In a food processor or mortar and pestle, blend or pound the shallots, garlic, dried red chilies, fresh red chilies (if using), and toasted belacan into a fine paste for the sambal.
Uns 10 min
Nota de cuina: For a smoother paste, add a splash of cooking oil during blending.
8
Heat cooking oil in a clean pan or wok over medium heat.
Uns 1 min
9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Uns 15 min
Nota de cuina: Stir frequently to prevent burning.
10
Stir in the tamarind paste and palm sugar to the sambal, cooking for another 2-3 minutes until the sugar is dissolved and the sambal is well combined.
Uns 3 min
Nota de cuina: Adjust sugar and tamarind to taste for your desired balance of sweet and sour.
11
To serve, place a mound of fragrant coconut rice on a plate. Arrange the crispy anchovies, roasted peanuts, hard-boiled eggs, and cucumber slices around it.
Uns 2 min
12
Spoon a generous amount of the homemade sambal alongside the rice.

Per ració

Nutrició

64%Puntuació

Calories: 1.387,6kcal
Proteïnes: 27,7g
Hidrats de carboni: 147,8g
Greixos: 81,4g
Fibra: 6,5g
Sucre: 12,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Nasi Lemak components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat the rice and sambal gently in a microwave or on the stovetop. Anchovies and peanuts are best re-crisped in a dry pan or eaten at room temperature.