BreakfastMain Course

Nasi Lemak

Name: Nasi Lemak
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 racions
Cuisine: malaysian
Ingredients: 2 tassa jasmine rice rinsed; 1,5 tassa coconut milk; 0,5 tassa water; 2 u pandan leaf knotted; 2 llesca ginger; 0,5 ct salt; 0,5 tassa dried anchovy; 0,5 tassa peanut roasted; 4 u egg; 0,5 u cucumber sliced; 4 u shallot sliced; 3 gra garlic; 10 u dried chili soaked and deseeded; 1 cs tamarind paste; 1 cs brown sugar; 0,25 tassa cooking oil

Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, traditionally served for breakfast in Malaysia. This recipe includes a spicy sambal, crispy anchovies, roasted peanuts, and a hard-boiled egg for a complete meal.

Una recepta original de Forkin

Temps total: 1 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.034 kcal

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

Preparació prèvia

Llista d’ingredients

rice

2 tassajasmine rice, rinsed
1,5 tassacoconut milk
0,5 tassawater
2 upandan leaf, knotted
2 llescaginger
0,5 ctsalt

garnish

0,5 tassadried anchovy
0,5 tassapeanut, roasted
4 uegg
0,5 ucucumber, sliced

sambal

4 ushallot, sliced
3 gragarlic
10 udried chili, soaked and deseeded
1 cstamarind paste
1 csbrown sugar

general

0,25 tassacooking oil

Estris

food processor · pot · frying pan · knife · rice cooker

Elaboració

Pas a pas

1
Combine the jasmine rice, coconut milk, water, pandan leaves, ginger, and salt in a rice cooker or heavy-bottomed pot.
Uns 2 min
Nota de cuina: Ensure the liquid level is appropriate for your rice cooker or pot to prevent it from being too dry or mushy.
2
Cook the rice until it is fluffy and all the liquid has been absorbed, about 20-25 minutes in a pot, or according to your rice cooker's instructions.
Uns 25 min
Nota de cuina: If cooking in a pot, bring to a boil, then reduce heat to low, cover, and simmer.
3
Once cooked, let the rice rest, covered, for 10 minutes before fluffing with a fork.
Uns 10 min
Nota de cuina: This resting period allows the rice to steam evenly and become perfect.
4
While the rice cooks, prepare the sambal: blend the shallots, garlic, and dried chilies into a fine paste using a food processor or mortar and pestle.
Uns 8 min
Nota de cuina: For less spice, remove more seeds from the dried chilies.
5
Heat cooking oil in a pan over medium heat.
Uns 1 min
6
Add the blended sambal paste and sauté for 10-15 minutes until fragrant and the oil separates from the paste.
Uns 15 min
Nota de cuina: Stir frequently to prevent burning.
7
Stir in the tamarind paste and brown sugar, then simmer for another 5 minutes.
Uns 5 min
8
Fry the dried anchovies in a separate pan with a small amount of cooking oil until crispy and golden brown.
Uns 5 min
Nota de cuina: Do not overcrowd the pan; fry in batches if necessary.
9
Boil the eggs until hard-boiled, then peel and slice them in half.
Uns 10 min
Nota de cuina: For easy peeling, transfer eggs to an ice bath immediately after boiling.
10
Assemble the Nasi Lemak by serving a portion of the coconut rice, a generous dollop of sambal, a handful of crispy anchovies, roasted peanuts, sliced cucumber, and a hard-boiled egg.
Uns 2 min
Nota de cuina: Traditionally, Nasi Lemak is served on a banana leaf.

Per ració

Nutrició

61%Puntuació

Calories: 1.034,1kcal
Proteïnes: 24,3g
Hidrats de carboni: 119,3g
Greixos: 55,9g
Fibra: 6,3g
Sucre: 10,7g

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 the microwave or on the stovetop. Anchovies and peanuts are best served fresh or lightly re-crisped.