BreakfastMain Course

Nasi Lemak

Name: Nasi Lemak
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 annosta
Cuisine: malaysian
Ingredients: 2 kuppi jasmine rice rinsed; 1,5 kuppi coconut milk; 0,5 kuppi water; 2 kpl pandan leaf knotted; 2 viipale ginger; 0,5 tl salt; 0,5 kuppi dried anchovy; 0,5 kuppi peanut roasted; 4 kpl egg; 0,5 kpl cucumber sliced; 4 kpl shallot sliced; 3 kynsi garlic; 10 kpl dried chili soaked and deseeded; 1 rkl tamarind paste; 1 rkl brown sugar; 0,25 kuppi 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 20 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 034 kcal

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

Esivalmistelut

Ainesosat

rice

2 kuppijasmine rice, rinsed
1,5 kuppicoconut milk
0,5 kuppiwater
2 kplpandan leaf, knotted
2 viipaleginger
0,5 tlsalt

garnish

0,5 kuppidried anchovy
0,5 kuppipeanut, roasted
4 kplegg
0,5 kplcucumber, sliced

sambal

4 kplshallot, sliced
3 kynsigarlic
10 kpldried chili, soaked and deseeded
1 rkltamarind paste
1 rklbrown sugar

general

0,25 kuppicooking oil

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Combine the jasmine rice, coconut milk, water, pandan leaves, ginger, and salt in a rice cooker or heavy-bottomed pot.
Noin 2 min
Kokin vinkki: 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.
Noin 25 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: 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.
Noin 8 min
Kokin vinkki: For less spice, remove more seeds from the dried chilies.
5
Heat cooking oil in a pan over medium heat.
Noin 1 min
6
Add the blended sambal paste and sauté for 10-15 minutes until fragrant and the oil separates from the paste.
Noin 15 min
Kokin vinkki: Stir frequently to prevent burning.
7
Stir in the tamarind paste and brown sugar, then simmer for another 5 minutes.
Noin 5 min
8
Fry the dried anchovies in a separate pan with a small amount of cooking oil until crispy and golden brown.
Noin 5 min
Kokin vinkki: Do not overcrowd the pan; fry in batches if necessary.
9
Boil the eggs until hard-boiled, then peel and slice them in half.
Noin 10 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: Traditionally, Nasi Lemak is served on a banana leaf.

Annosta kohti

Ravintoarvot

61%Pisteet

Kalorit: 1 034,1kcal
Proteiini: 24,3g
Hiilihydraatit: 119,3g
Rasva: 55,9g
Kuitu: 6,3g
Sokeri: 10,7g

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