Nasi Lemak (Fragrant Coconut Rice – Malaysian Style). Nasi Lemak is the de facto national dish of Malaysia. The leaves are highly fragrant with floral smell. They are used in many Malaysian recipes.
Here's my take on a classic Malaysian's favourite, nasi lemak. This dish unites Malaysians as one and is the most popular dish across Malaysia. Consisting of fragrant coconut rice, chilli, anchovies, egg and either a fried fish or chicken, the Malaysian-style Nasi Lemak normally comes with more options, such as the dry beef curry better known as Beef Rendang — one of many Nasi Lemak combinations you can now try in Singapore at. You can have Nasi Lemak (Fragrant Coconut Rice – Malaysian Style) using 23 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Nasi Lemak (Fragrant Coconut Rice – Malaysian Style)
- You need 1 cup of rice, soaked for 30 minutes.
- You need 3/4 cup of coconut milk.
- It’s 1 cup of water.
- Prepare 1 of lemongrass, bruised.
- Prepare 1" of galangal, bruised.
- It’s 5-6 of kaffir lime leaves.
- You need to taste of salt.
- You need as required of roasted peanuts.
- You need as required of crispy fried anchovies.
- It’s as required of few sliced cucumber.
- It’s 1 tbsp of chilli sambal.
- Prepare 1 of boiled egg.
- You need as required of coriander leaves to garnish.
- It’s of Chilli Sambal -.
- You need 15-20 of dry red chilies, soaked for an hour.
- You need 2-3 of garlic cloves.
- Prepare 1 of lemon grass, sliced.
- You need 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.
- Prepare 2 tbsp. of dried anchovies., cleaned, drained & pat dry.
Nasi lemak, or fragrant coconut rice, is known for the aromatic smell of fresh, green pandan leaves and the light flavor of sweet and creamy coconut Nasi lemak is served with spicy anchovies (known locally as sambal ikan bilis), fresh cucumber slices, and hard-boiled or fried eggs. Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg. wow very very delicious i eat nasi lemak(fat rice) everyday the most popular one is nasi lemak antarabangsa in kg baru kl malaysia come people visit. Nasi Lemak recipe, coconut rice & practically a staple in Singapore and Malaysia, it is similar to the Indonesian Nasi Uduk & is served with side dishes. Lemak = Cream, in culinary terms, it refers to coconut milk or a dish that has been cooked with coconut milk.
Nasi Lemak (Fragrant Coconut Rice – Malaysian Style) instructions
- 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..
Nasi Lemak (Malaysian Coconut Milk Rice): Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as Nasi Lemak with Dried Anchovies Sambal. Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and pandan leaf commonly. Download royalty-free Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. This fragrant, rice-based dish is cooked with coconut cream, topped with sambal (spicy shrimp paste) and devoured The humble nasi lemak has its origins in farming.