BreakfastLunchDinner

Nasi Lemak

Name: Nasi Lemak
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4人分
Cuisine: malaysian
Ingredients: 2.5 カップ jasmine rice rinsed; 400 ml coconut milk; 0.5 カップ water; 2 個 pandan leaf knotted; 15 g ginger sliced; 0.5 小さじ salt; 0.5 カップ dried anchovy; 0.5 カップ peanut roasted; 1 個 cucumber sliced; 4 個 egg hard-boiled; 4 個 shallot sliced; 3 片 garlic minced; 10 個 dried red chili soaked and deseeded; 3 個 fresh red chili roughly chopped (お好みで); 0.5 小さじ belacan toasted; 1 大さじ tamarind paste; 1 大さじ palm sugar; 0.5 カップ cooking oil; 1 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 普通
1人分: 1,388 kcal

アレルゲン情報： 甲殻類、卵、魚、ナッツ類、ピーナッツを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

rice

2.5 カップjasmine rice, rinsed
400 mlcoconut milk
0.5 カップwater
2 個pandan leaf, knotted
15 gginger, sliced
0.5 小さじsalt

garnish

0.5 カップdried anchovy
0.5 カップpeanut, roasted
1 個cucumber, sliced
4 個egg, hard-boiled

sambal

4 個shallot, sliced
3 片garlic, minced
10 個dried red chili, soaked and deseeded
3 個fresh red chili, roughly chopped(お好みで)
0.5 小さじbelacan, toasted
1 大さじtamarind paste
1 大さじpalm sugar
0.5 カップcooking oil

frying

1 カップfrying oil

調理器具

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

作り方

手順

1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
約5 分
2
Combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt in a rice cooker or heavy-bottomed pot.
約2 分
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.
約20 分
調理のヒント： 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.
約10 分
5
Heat frying oil in a wok or deep pan over medium heat.
約2 分
6
Fry the dried anchovies until golden and crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate.
約3 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
約15 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約2 分
12
Spoon a generous amount of the homemade sambal alongside the rice.

1人分

栄養情報

64%スコア

カロリー: 1,387.6kcal
たんぱく質: 27.7g
炭水化物: 147.8g
脂質: 81.4g
食物繊維: 6.5g
糖類: 12.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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.