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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 15 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.388 kcal
Alerjen bilgisi: kabuklular, yumurta, balık, kuruyemişler ve yer fıstığı içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
rice
- 2,5 su bardağıjasmine rice, rinsed
- 400 mlcoconut milk
- 0,5 su bardağıwater
- 2 adetpandan leaf, knotted
- 15 gginger, sliced
- 0,5 çay kaşığısalt
garnish
- 0,5 su bardağıdried anchovy
- 0,5 su bardağıpeanut, roasted
- 1 adetcucumber, sliced
- 4 adetegg, hard-boiled
sambal
- 4 adetshallot, sliced
- 3 dişgarlic, minced
- 10 adetdried red chili, soaked and deseeded
- 3 adetfresh red chili, roughly chopped(isteğe bağlı)
- 0,5 çay kaşığıbelacan, toasted
- 1 yemek kaşığıtamarind paste
- 1 yemek kaşığıpalm sugar
- 0,5 su bardağıcooking oil
frying
- 1 su bardağıfrying oil
Ekipman
wok · rice cooker · slotted spoon · food processor · pan
Hazırlanışı
Adım adım
- 1
Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
Yaklaşık 5 dk.
- 2
Combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt in a rice cooker or heavy-bottomed pot.
Yaklaşık 2 dk.
- 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 5
Heat frying oil in a wok or deep pan over medium heat.
Yaklaşık 2 dk.
- 6
Fry the dried anchovies until golden and crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 9
Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 12
Spoon a generous amount of the homemade sambal alongside the rice.
Porsiyon başına
Besin değerleri
- Kalori
- 1.387,6kcal
- Protein
- 27,7g
- Karbonhidrat
- 147,8g
- Yağ
- 81,4g
- Lif
- 6,5g
- Şeker
- 12,3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.