Nasi Lemak

备料

配料

做法

分步操作

1. 1

   Rinse the jasmine rice thoroughly until the water runs clear, then drain well.

   约 5分钟

2. 2

   Combine the rinsed rice, coconut milk, water, knotted pandan leaves, sliced ginger, and salt in a rice cooker or heavy-bottomed pot.

   约 2分钟

3. 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.

   约 20分钟

   烹饪提示： Do not lift the lid while the rice is cooking.

4. 4

   Once cooked, turn off the heat and let the rice steam, covered, for another 10 minutes before fluffing with a fork.

   约 10分钟

5. 5

   Heat frying oil in a wok or deep pan over medium heat.

   约 2分钟

6. 6

   Fry the dried anchovies until golden and crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate.

   约 3分钟

   烹饪提示： Be careful not to burn the anchovies, as they can quickly turn bitter.

7. 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.

   约 10分钟

   烹饪提示： For a smoother paste, add a splash of cooking oil during blending.

8. 8

   Heat cooking oil in a clean pan or wok over medium heat.

   约 1分钟

9. 9

   Add the prepared sambal paste and sauté until fragrant and the oil separates, about 10-15 minutes.

   约 15分钟

   烹饪提示： Stir frequently to prevent burning.

10. 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.

    约 3分钟

    烹饪提示： Adjust sugar and tamarind to taste for your desired balance of sweet and sour.

11. 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.

    约 2分钟

12. 12

    Spoon a generous amount of the homemade sambal alongside the rice.