Homemade Nasi Lemak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients for Coconut Milk Steamed Rice2 cups Rice3 Pandan Leaves (Screwpine Leaves) (tie them into a knot)Dash of Salt3/4 cup Coconut Milk250 ml WaterIngredients for Tamarind Juice1 cup water3 oz Tamarind pulpIngredients: Sambal Ikan Bilis (Dried Anchovies Sambal)1 Red onion2 cups Ikan Bilis (Dried Anchovies)2 clove Garlic8 Shallots30 Dried Chillies2 tsp Belachan (Prawn Paste)1/2 tsp salt2 tbsp sugarOther Ingredients4 hard boiled eggs (cut into half)1 small cucumber (cut into slices)
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
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
Nutritional Info 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
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