Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, nasi lemak (fragrant coconut rice - malaysian style). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have nasi lemak (fragrant coconut rice - malaysian style) using 23 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Nasi Lemak (Fragrant Coconut Rice - Malaysian Style):
- Take 1 cup rice, soaked for 30 minutes
- Take 3/4 cup coconut milk
- Make ready 1 cup water
- Take 1 lemongrass, bruised
- Take 1" galangal, bruised
- Take 5-6 kaffir lime leaves
- Make ready to taste salt
- Take as required roasted peanuts
- Prepare as required crispy fried anchovies
- Make ready as required few sliced cucumber
- Prepare 1 tbsp chilli sambal
- Make ready 1 boiled egg
- Get as required coriander leaves to garnish
- Get Chilli Sambal -
- Take 15-20 dry red chilies, soaked for an hour
- Make ready 2-3 garlic cloves
- Make ready 1 lemon grass, sliced
- Make ready 1 tbsp. sugar
- Get 8-10 shallots
- Take 2-3 tbsp. oil
- Make ready to taste salt
- Get 1/4 cup vinegar
- Prepare 2 tbsp. dried anchovies., cleaned, drained & pat dry
Instructions to make Nasi Lemak (Fragrant Coconut Rice - Malaysian Style):
- 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.
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