Nasi Lemak Special Recipes
MALAYSIAN NASI LEMAK
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
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
SAMBAL NASI LEMAK
You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.
Provided by ida ku zaifah
Categories Breakfast
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and saute' onions and garlic for 1 minute
- Add chilli paste and belacan and fry till fragrant, about 3 minute.
- Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
- Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.
Nutrition Facts : Calories 305.2, Fat 27.3, SaturatedFat 4.1, Sodium 3.7, Carbohydrate 15.9, Fiber 1.3, Sugar 10.3, Protein 0.9
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- Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
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- On a medium flame heat the pan, then add coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice and stir. Bring to a boil then reduce heat, and simmer for 25 to 30 minutes, or until done.
- Cover the eggs in the pan with cold water and let them boil. After a boil, immediately remove from heat. Let the eggs soak in hot water for 12 minutes. Remove eggs from hot water to cool, peel and slice the eggs in half.
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