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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 15 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.388 kcal
Informații despre alergeni: poate conține crustacee, ouă, pește, nuci și arahide. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
rice
- 2,5 canăjasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 canăwater
- 2 buc.pandan leaf, knotted
- 15 gginger, sliced
- 0,5 lingurițăsalt
garnish
- 0,5 canădried anchovy
- 0,5 canăpeanut, roasted
- 1 buc.cucumber, sliced
- 4 buc.egg, hard-boiled
sambal
- 4 buc.shallot, sliced
- 3 cățelgarlic, minced
- 10 buc.dried red chili, soaked and deseeded
- 3 buc.fresh red chili, roughly chopped(opțional)
- 0,5 lingurițăbelacan, toasted
- 1 lingurătamarind paste
- 1 lingurăpalm sugar
- 0,5 canăcooking oil
frying
- 1 canăfrying oil
Ustensile
wok · rice cooker · slotted spoon · food processor · pan
Mod de preparare
Pas cu pas
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Aproximativ 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.
Aproximativ 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.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 10 min.
- 5
Heat frying oil in a wok or deep pan over medium heat.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Per porție
Valori nutriționale
- Calorii
- 1.387,6kcal
- Proteine
- 27,7g
- Carbohidrați
- 147,8g
- Grăsimi
- 81,4g
- Fibre
- 6,5g
- Zahăr
- 12,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.