Nasi Lemak (Fragrant Coconut Rice - Malaysian Style).
You can cook Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) using 23 ingredients and 4 steps. Here is how you cook that.
Ingredients of Nasi Lemak (Fragrant Coconut Rice - Malaysian Style)
- It's 1 cup of rice, soaked for 30 minutes.
- It's 3/4 cup of coconut milk.
- Prepare 1 cup of water.
- It's 1 of lemongrass, bruised.
- You need 1" of galangal, bruised.
- You need 5-6 of kaffir lime leaves.
- You need to taste of salt.
- Prepare as required of roasted peanuts.
- You need as required of crispy fried anchovies.
- It's as required of few sliced cucumber.
- Prepare 1 tbsp of chilli sambal.
- You need 1 of boiled egg.
- You need as required of coriander leaves to garnish.
- Prepare of Chilli Sambal -.
- You need 15-20 of dry red chilies, soaked for an hour.
- You need 2-3 of garlic cloves.
- You need 1 of lemon grass, sliced.
- It's 1 tbsp. of sugar.
- It's 8-10 of shallots.
- It's 2-3 tbsp. of oil.
- Prepare to taste of salt.
- You need 1/4 cup of vinegar.
- It's 2 tbsp. of dried anchovies., cleaned, drained & pat dry.
Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) step by step
- 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..
