Malaystylecoconutricenasilemak Recipes

MALAY STYLE COCONUT RICE (NASI LEMAK)

Malay Style Coconut Rice (Nasi Lemak) image

Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot)

Provided by ida ku zaifah

Categories One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

2 cups uncooked rice, washed
1 cup thick coconut milk, from 1 coconut
2 cups water
2 screwpine leaves, knotted
2 cm fresh ginger, sliced
3 onions, sliced
1 cinnamon stick
1 star anise
salt
sugar

Steps:

Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.

Nutrition Facts : Calories 527.7, Fat 13.7, SaturatedFat 11.8, Sodium 42.8, Carbohydrate 91.9, Fiber 4.2, Sugar 8.1, Protein 9.2

MALAYSIAN NASI LEMAK

Malaysian Nasi Lemak image

Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.

Provided by Tuty Jek

Categories World Cuisine Recipes Asian Malaysian

Time 1h

Yield 8

Number Of Ingredients 21

Ingredients

2 cups coconut milk
2 cups water
¼ teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
¼ cup tamarind juice

Steps:

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Nutrition Facts : Calories 578.3 calories, Carbohydrate 57.4 g, Cholesterol 127.5 mg, Fat 31.9 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 14 g, Sodium 230.4 mg, Sugar 7.7 g

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