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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1388 kcal
Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, orzechy i orzeszki ziemne. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
rice
- 2,5 szklankajasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 szklankawater
- 2 szt.pandan leaf, knotted
- 15 gginger, sliced
- 0,5 łyżeczkasalt
garnish
- 0,5 szklankadried anchovy
- 0,5 szklankapeanut, roasted
- 1 szt.cucumber, sliced
- 4 szt.egg, hard-boiled
sambal
- 4 szt.shallot, sliced
- 3 ząbekgarlic, minced
- 10 szt.dried red chili, soaked and deseeded
- 3 szt.fresh red chili, roughly chopped(opcjonalnie)
- 0,5 łyżeczkabelacan, toasted
- 1 łyżkatamarind paste
- 1 łyżkapalm sugar
- 0,5 szklankacooking oil
frying
- 1 szklankafrying oil
Sprzęt
wok · rice cooker · slotted spoon · food processor · pan
Sposób przygotowania
Krok po kroku
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Około 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.
Około 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.
Około 20 min
Wskazówka kucharza: 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.
Około 10 min
- 5
Heat frying oil in a wok or deep pan over medium heat.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Około 15 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Na porcję
Wartości odżywcze
- Kalorie
- 1387,6kcal
- Białko
- 27,7g
- Węglowodany
- 147,8g
- Tłuszcz
- 81,4g
- Błonnik
- 6,5g
- Cukry
- 12,3g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.