BreakfastLunchDinner

Nasi Lemak

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

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 15 min
Porcije: 4
Težina: Srednje
Po porciji: 1.388 kcal

Informacije o alergenima: može sadržavati rakovi, jaja, riba, orašasti plodovi i kikiriki. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

rice

2,5 šalicajasmine rice, rinsed
400 mlcoconut milk
0,5 šalicawater
2 kompandan leaf, knotted
15 gginger, sliced
0,5 žličicasalt

garnish

0,5 šalicadried anchovy
0,5 šalicapeanut, roasted
1 komcucumber, sliced
4 komegg, hard-boiled

sambal

4 komshallot, sliced
3 češanjgarlic, minced
10 komdried red chili, soaked and deseeded
3 komfresh red chili, roughly chopped(neobavezno)
0,5 žličicabelacan, toasted
1 žlicatamarind paste
1 žlicapalm sugar
0,5 šalicacooking oil

frying

1 šalicafrying oil

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

64%Ocjena

Kalorije: 1.387,6kcal
Bjelančevine: 27,7g
Ugljikohidrati: 147,8g
Masti: 81,4g
Vlakna: 6,5g
Šećeri: 12,3g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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.