Nasi Lemak
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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 15 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 1.388 kcal
Allergeneninformatie: kan kreeftachtigen, eieren, vis, noten en pinda's bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
rice
- 2,5 kopjejasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 kopjewater
- 2 stpandan leaf, knotted
- 15 gginger, sliced
- 0,5 tlsalt
garnish
- 0,5 kopjedried anchovy
- 0,5 kopjepeanut, roasted
- 1 stcucumber, sliced
- 4 stegg, hard-boiled
sambal
- 4 stshallot, sliced
- 3 teentjegarlic, minced
- 10 stdried red chili, soaked and deseeded
- 3 stfresh red chili, roughly chopped(optioneel)
- 0,5 tlbelacan, toasted
- 1 eltamarind paste
- 1 elpalm sugar
- 0,5 kopjecooking oil
frying
- 1 kopjefrying oil
Keukengerei
wok · rice cooker · slotted spoon · food processor · pan
De bereidingswijze
Stap voor stap
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Ongeveer 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.
Ongeveer 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 10 min
- 5
Heat frying oil in a wok or deep pan over medium heat.
Ongeveer 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 2 min
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Per portie
Voedingswaarden
- Calorieën
- 1.387,6kcal
- Eiwit
- 27,7g
- Koolhydraten
- 147,8g
- Vet
- 81,4g
- Vezels
- 6,5g
- Suiker
- 12,3g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover Nasi Lemak components separately in airtight containers in the refrigerator.
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.