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.
Ett originalrecept av Forkin
- Total tid
- 1 tim 15 min
- Portioner
- 4
- Svårighetsgrad
- Medel
- Per portion
- 1 388 kcal
Allergeninformation: kan innehålla kräftdjur, ägg, fisk, nötter och jordnötter. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
rice
- 2,5 koppjasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 koppwater
- 2 stpandan leaf, knotted
- 15 gginger, sliced
- 0,5 tsksalt
garnish
- 0,5 koppdried anchovy
- 0,5 kopppeanut, roasted
- 1 stcucumber, sliced
- 4 stegg, hard-boiled
sambal
- 4 stshallot, sliced
- 3 klyftagarlic, minced
- 10 stdried red chili, soaked and deseeded
- 3 stfresh red chili, roughly chopped(valfritt)
- 0,5 tskbelacan, toasted
- 1 msktamarind paste
- 1 mskpalm sugar
- 0,5 koppcooking oil
frying
- 1 koppfrying oil
Utrustning
wok · rice cooker · slotted spoon · food processor · pan
Gör så här
Steg för steg
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Cirka 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.
Cirka 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.
Cirka 20 min
Kockens tips: 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.
Cirka 10 min
- 5
Heat frying oil in a wok or deep pan over medium heat.
Cirka 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.
Cirka 3 min
Kockens tips: 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.
Cirka 10 min
Kockens tips: 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.
Cirka 1 min
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Cirka 15 min
Kockens tips: 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.
Cirka 3 min
Kockens tips: 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.
Cirka 2 min
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Per portion
Näringsvärden
- Kalorier
- 1 387,6kcal
- Protein
- 27,7g
- Kolhydrater
- 147,8g
- Fett
- 81,4g
- Fiber
- 6,5g
- Socker
- 12,3g
Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.
Håll det gott
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.