Nasi lemak is delicious Malaysian coconut rice, drizzled with an anchovy and hot chile sauce, then topped with fried anchovies, fried peanuts, sliced cucumber, and hard-boiled egg.
Ingredients
Garnish
- 1 cup oil for frying
- 1 cup raw peanuts
- 1 (4 ounce) package white anchovies, washed
- 4 large hard-boiled eggs, peeled and halved
- 1 medium cucumber, sliced
Rice
- 2 cups coconut milk
- 2 cups water
- 2 cups long grain rice, rinsed and drained
- 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
- ¼ teaspoon ground ginger
- 1 whole bay leaf
- salt to taste
Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 medium shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 teaspoons chile paste
- 1 tablespoon water, or more as needed (Optional)
- 1 (4 ounce) package white anchovies, washed
- ¼ cup tamarind juice
- 3 tablespoons white sugar
- salt to taste
Directions
Step 1
Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
Step 2
While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
Step 3
Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.
Step 4
Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed. Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
Step 5
Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.
Tips
If you don't have tamarind juice, use the same amount of lemon juice as a substitute.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 578 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat14g | 70% |
Cholesterol128mg | 43% |
Sodium230mg | 10% |
Total Carbohydrate57g | 21% |
Dietary Fiber3g | 12% |
Total Sugars8g | |
Protein20g | |
Vitamin C4mg | 21% |
Calcium72mg | 6% |
Iron5mg | 29% |
Potassium473mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this