Cuisine : Nasi Lemak : Steps to make this traditional Malaysian dish

 


Nasi lemak is a traditional Malaysian dish often enjoyed for breakfast but also served throughout the day. It's composed of fragrant coconut rice accompanied by a variety of side dishes. Here’s a detailed guide on how to prepare it:


### Ingredients


#### Coconut Rice

- **Rice:** 2 cups

- **Coconut milk:** 1 cup

- **Water:** 1 cup

- **Pandan leaves:** 2, tied in a knot

- **Ginger:** 1-inch piece, sliced

- **Salt:** 1 teaspoon


#### Sambal

- **Dried chilies:** 10-15, soaked in hot water and drained

- **Shallots:** 6, peeled

- **Garlic:** 3 cloves

- **Belacan (shrimp paste):** 1 teaspoon, toasted

- **Tamarind juice:** 2 tablespoons (from 1 tablespoon tamarind pulp mixed with 2 tablespoons water)

- **Sugar:** 1 tablespoon

- **Salt:** to taste

- **Onions:** 1, sliced

- **Anchovies:** 1 cup


#### Accompaniments

- **Fried crispy anchovies:** 1 cup

- **Roasted peanuts:** 1 cup

- **Boiled eggs:** 4, halved

- **Cucumber:** 1, sliced

- **Fried chicken or rendang:** Optional, as a protein addition


### Instructions


#### Coconut Rice

1. **Rinse Rice:**

   - Rinse the rice under cold water until the water runs clear to remove excess starch.


2. **Cook Rice:**

   - In a rice cooker, combine the rinsed rice, coconut milk, water, pandan leaves, ginger slices, and salt. Stir to mix well.

   - Cook the rice in the rice cooker. If using a pot, bring to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed (about 15-20 minutes).


#### Sambal

1. **Prepare Sambal Paste:**

   - Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste.

   

2. **Cook Sambal:**

   - Heat oil in a pan over medium heat. Add the blended paste and cook until the oil separates from the paste and it's fragrant (about 10-15 minutes).

   - Add the tamarind juice, sugar, and salt. Stir well.

   - Add the sliced onions and anchovies, and cook until the onions are soft and the anchovies are well coated with the sambal. Adjust seasoning if needed. Set aside.


#### Accompaniments

1. **Fried Crispy Anchovies:**

   - Heat oil in a pan over medium heat. Fry the anchovies until golden brown and crispy. Drain on paper towels.


2. **Roasted Peanuts:**

   - Dry roast the peanuts in a pan until golden brown. Set aside.


3. **Boiled Eggs:**

   - Boil the eggs, peel them, and cut them in half.


4. **Cucumber:**

   - Slice the cucumber into thin rounds.


#### Serve

1. **Plate the Nasi Lemak:**

   - Scoop a portion of coconut rice onto a plate.

   - Add a spoonful of sambal next to the rice.

   - Arrange the fried crispy anchovies, roasted peanuts, boiled egg halves, and cucumber slices around the rice.

   - Optionally, add a piece of fried chicken or rendang to the plate for a more substantial meal.


2. **Garnish:**

   - Serve hot, optionally garnished with additional slices of fresh cucumber or a sprig of fresh herbs.


Enjoy your delicious and fragrant Nasi Lemak, a perfect blend of flavors and textures that showcase the essence of Malaysian cuisine!

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