Nasi Lemak
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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.388 kcal
Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
rice
- 2,5 kopjasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 kopwater
- 2 stk.pandan leaf, knotted
- 15 gginger, sliced
- 0,5 tsk.salt
garnish
- 0,5 kopdried anchovy
- 0,5 koppeanut, roasted
- 1 stk.cucumber, sliced
- 4 stk.egg, hard-boiled
sambal
- 4 stk.shallot, sliced
- 3 fedgarlic, minced
- 10 stk.dried red chili, soaked and deseeded
- 3 stk.fresh red chili, roughly chopped(valgfrit)
- 0,5 tsk.belacan, toasted
- 1 spsk.tamarind paste
- 1 spsk.palm sugar
- 0,5 kopcooking oil
frying
- 1 kopfrying oil
Udstyr
wok · rice cooker · slotted spoon · food processor · pan
Fremgangsmåde
Trin for trin
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Ca. 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 10 min.
- 5
Heat frying oil in a wok or deep pan over medium heat.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Ca. 15 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Pr. portion
Næringsindhold
- Kalorier
- 1.387,6kcal
- Protein
- 27,7g
- Kulhydrat
- 147,8g
- Fedt
- 81,4g
- Kostfibre
- 6,5g
- Sukker
- 12,3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover Nasi Lemak components separately in airtight containers in the refrigerator.
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.