BreakfastLunchDinner

Nasi Lemak

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 15 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 388 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kananmunat, kala, pähkinät ja maapähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

rice

2,5 kuppijasmine rice, rinsed
400 mlcoconut milk
0,5 kuppiwater
2 kplpandan leaf, knotted
15 gginger, sliced
0,5 tlsalt

garnish

0,5 kuppidried anchovy
0,5 kuppipeanut, roasted
1 kplcucumber, sliced
4 kplegg, hard-boiled

sambal

4 kplshallot, sliced
3 kynsigarlic, minced
10 kpldried red chili, soaked and deseeded
3 kplfresh red chili, roughly chopped(valinnainen)
0,5 tlbelacan, toasted
1 rkltamarind paste
1 rklpalm sugar
0,5 kuppicooking oil

frying

1 kuppifrying oil

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Noin 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.
Noin 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.
Noin 20 min
Kokin vinkki: 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.
Noin 10 min
5
Heat frying oil in a wok or deep pan over medium heat.
Noin 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.
Noin 3 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: 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.
Noin 1 min
9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Noin 15 min
Kokin vinkki: 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.
Noin 3 min
Kokin vinkki: 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.
Noin 2 min
12
Spoon a generous amount of the homemade sambal alongside the rice.

Annosta kohti

Ravintoarvot

64%Pisteet

Kalorit: 1 387,6kcal
Proteiini: 27,7g
Hiilihydraatit: 147,8g
Rasva: 81,4g
Kuitu: 6,5g
Sokeri: 12,3g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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.