Nasi Lemak (Fragrant Coconut Rice - Malaysian Style).
You can cook Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) using 23 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Nasi Lemak (Fragrant Coconut Rice - Malaysian Style)
- It's 1 cup of rice, soaked for 30 minutes.
- Prepare 3/4 cup of coconut milk.
- Prepare 1 cup of water.
- It's 1 of lemongrass, bruised.
- Prepare 1" of galangal, bruised.
- Prepare 5-6 of kaffir lime leaves.
- It's to taste of salt.
- It's as required of roasted peanuts.
- Prepare as required of crispy fried anchovies.
- You need as required of few sliced cucumber.
- You need 1 tbsp of chilli sambal.
- It's 1 of boiled egg.
- It's as required of coriander leaves to garnish.
- You need of Chilli Sambal -.
- It's 15-20 of dry red chilies, soaked for an hour.
- Prepare 2-3 of garlic cloves.
- You need 1 of lemon grass, sliced.
- You need 1 tbsp. of sugar.
- Prepare 8-10 of shallots.
- Prepare 2-3 tbsp. of oil.
- It's to taste of salt.
- Prepare 1/4 cup of vinegar.
- Prepare 2 tbsp. of dried anchovies., cleaned, drained & pat dry.
Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) step by step
- 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..
