Nasi Lemak

下ごしらえ

材料

作り方

手順

1. 1

   Combine the jasmine rice, coconut milk, water, pandan leaves, ginger, and salt in a rice cooker or heavy-bottomed pot.

   約2 分

   調理のヒント： Ensure the liquid level is appropriate for your rice cooker or pot to prevent it from being too dry or mushy.

2. 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.

   約25 分

   調理のヒント： If cooking in a pot, bring to a boil, then reduce heat to low, cover, and simmer.

3. 3

   Once cooked, let the rice rest, covered, for 10 minutes before fluffing with a fork.

   約10 分

   調理のヒント： This resting period allows the rice to steam evenly and become perfect.

4. 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.

   約8 分

   調理のヒント： For less spice, remove more seeds from the dried chilies.

5. 5

   Heat cooking oil in a pan over medium heat.

   約1 分

6. 6

   Add the blended sambal paste and sauté for 10-15 minutes until fragrant and the oil separates from the paste.

   約15 分

   調理のヒント： Stir frequently to prevent burning.

7. 7

   Stir in the tamarind paste and brown sugar, then simmer for another 5 minutes.

   約5 分

8. 8

   Fry the dried anchovies in a separate pan with a small amount of cooking oil until crispy and golden brown.

   約5 分

   調理のヒント： Do not overcrowd the pan; fry in batches if necessary.

9. 9

   Boil the eggs until hard-boiled, then peel and slice them in half.

   約10 分

   調理のヒント： For easy peeling, transfer eggs to an ice bath immediately after boiling.

10. 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.

    約2 分

    調理のヒント： Traditionally, Nasi Lemak is served on a banana leaf.