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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 317.6
  • Total Fat: 6.4 g
  • Cholesterol: 105.6 mg
  • Sodium: 667.9 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.2 g

View full nutritional breakdown of Homemade Nasi Lemak calories by ingredient
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Homemade Nasi Lemak

Submitted by: MISSDAISY23
Homemade Nasi Lemak

Introduction

Malaysian Coconut Milk Rice with Anchovies Sambal
Malaysian Coconut Milk Rice with Anchovies Sambal

Number of Servings: 8

Ingredients

    Ingredients for Coconut Milk Steamed Rice
    2 cups Rice
    3 Pandan Leaves (Screwpine Leaves)
    (tie them into a knot)
    Dash of Salt
    3/4 cup Coconut Milk
    250 ml Water

    Ingredients for Tamarind Juice
    1 cup water
    3 oz Tamarind pulp

    Ingredients: Sambal Ikan Bilis (Dried Anchovies Sambal)
    1 Red onion
    2 cups Ikan Bilis (Dried Anchovies)
    2 clove Garlic
    8 Shallots
    30 Dried Chillies
    2 tsp Belachan (Prawn Paste)
    1/2 tsp salt
    2 tbsp sugar

    Other Ingredients
    4 hard boiled eggs (cut into half)
    1 small cucumber (cut into slices)

Tips

If you do not want it with Coconut Steamed Rice, you can just do Steamed Rice.

If you are like me, you can minus the peanuts. My hubby likes to have the whole egg instead of half. So, it is a matter of preference.


Directions

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a dash of salt, and some water. Add the pandan leaves into the rice and cook your rice.

Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown, dish it out and set it aside.

Pound the prawn paste together with shallots, garlic, and deseeded dried chillies with a mortar and pestle. You can also grind them with a food processor.

Slice the red onions into rings.

Soak the Tamarind pulp in water for fifteen minutes. Squeeze the Tamarind constantly to extract the flavor into the water. Drain the pulp and save the Tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.

Add in the onion rings.

Add in half the ikan bilis and stir well.

Add Tamarind juice, salt, and sugar.

Simmer on low heat until the gravy thickens. Set aside.

Cut the cucumber in to slices.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of rice.

Serve with Lemongrass Coconut Curry Chicken (separate recipe), fried anchovies, cucumber slices, hard boiled eggs and peanuts.


Serving Size: 8






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