Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, nasi lemak (fragrant coconut rice - malaysian style). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Nasi Lemak is definitely a favourite for most locals, and we typically have it for breakfast. Nasi Lemak is the de facto national dish of Malaysia. The leaves are highly fragrant with floral smell.
Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook nasi lemak (fragrant coconut rice - malaysian style) using 23 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Nasi Lemak (Fragrant Coconut Rice - Malaysian Style):
- Prepare 1 cup rice, soaked for 30 minutes
- Get 3/4 cup coconut milk
- Take 1 cup water
- Get 1 lemongrass, bruised
- Prepare 1" galangal, bruised
- Make ready 5-6 kaffir lime leaves
- Take to taste salt
- Prepare as required roasted peanuts
- Take as required crispy fried anchovies
- Take as required few sliced cucumber
- Take 1 tbsp chilli sambal
- Take 1 boiled egg
- Make ready as required coriander leaves to garnish
- Get Chilli Sambal -
- Take 15-20 dry red chilies, soaked for an hour
- Make ready 2-3 garlic cloves
- Make ready 1 lemon grass, sliced
- Take 1 tbsp. sugar
- Get 8-10 shallots
- Take 2-3 tbsp. oil
- Get to taste salt
- Make ready 1/4 cup vinegar
- Get 2 tbsp. dried anchovies., cleaned, drained & pat dry
NASI LEMAK WITH COCONUT RICE, FRIED CHICKEN AND SAMBAL Recipe by Executive Chef Frederick Kho. Nasi Lemak recipe, coconut rice & practically a staple in Singapore and Malaysia, it is similar to the Indonesian Nasi Uduk & is served with side dishes. Lemak = Cream, in culinary terms, it refers to coconut milk or a dish that has been cooked with coconut milk. A fragrant coconut rice dish that is a common breakfast in Malaysia and Singapore, nasi lemak is actually Malaysia's proclaimed national dish.
Steps to make Nasi Lemak (Fragrant Coconut Rice - Malaysian Style):
- Pressure cook the drained rice in coconut milk, water, lemongrass, galangal, kaffir lime leaves and salt to taste for 2 whistles. Keep aside.
- When serving, place the rice in the centre of the plate and top it up with the chilli sambal. Place the peanuts, anchovies, cucumber and eggs all around and garnish with coriander leaves.
- Chilli Sambal - Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.
- Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak.
The rice is cooked in coconut milk with aromatic ginger and bay leaf and served with hard-boiled eggs, anchovies, peanuts, cucumber (or tomato) and spicy. This rich Malay coconut rice is a breakfast favorite in Malaysia. To learn how to tie a lemongrass knot, see our video. Make this super easy and aromatic Malaysian / Singaporean style nasi lemak using rice cooker or on the stove and serve it with the best homemade sambal nasi lemak. This Malaysian nasi lemak recipe (coconut rice) from Kopitiam Chef Kyo Pang in NYC will make you love anchovies for breakfast.
So that’s going to wrap it up with this special food nasi lemak (fragrant coconut rice - malaysian style) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
