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.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 15 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 1 388 kcal
Информация об аллергенах: может содержать ракообразные, яйца, рыба, орехи и арахис. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
rice
- 2,5 стаканjasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 стаканwater
- 2 шт.pandan leaf, knotted
- 15 gginger, sliced
- 0,5 ч. л.salt
garnish
- 0,5 стаканdried anchovy
- 0,5 стаканpeanut, roasted
- 1 шт.cucumber, sliced
- 4 шт.egg, hard-boiled
sambal
- 4 шт.shallot, sliced
- 3 зубчикgarlic, minced
- 10 шт.dried red chili, soaked and deseeded
- 3 шт.fresh red chili, roughly chopped(необязательно)
- 0,5 ч. л.belacan, toasted
- 1 ст. л.tamarind paste
- 1 ст. л.palm sugar
- 0,5 стаканcooking oil
frying
- 1 стаканfrying oil
Инвентарь
wok · rice cooker · slotted spoon · food processor · pan
Приготовление
Шаг за шагом
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Около 5 мин
- 2
Combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt in a rice cooker or heavy-bottomed pot.
Около 2 мин
- 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.
Около 20 мин
Совет повара: 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.
Около 10 мин
- 5
Heat frying oil in a wok or deep pan over medium heat.
Около 2 мин
- 6
Fry the dried anchovies until golden and crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate.
Около 3 мин
Совет повара: 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.
Около 10 мин
Совет повара: 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.
Около 1 мин
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Около 15 мин
Совет повара: 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.
Около 3 мин
Совет повара: 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.
Около 2 мин
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
На порцию
Пищевая ценность
- Калории
- 1 387,6kcal
- Белок
- 27,7g
- Углеводы
- 147,8g
- Жиры
- 81,4g
- Клетчатка
- 6,5g
- Сахара
- 12,3g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.