Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, nasi lemak. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber.
Nasi Lemak is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Nasi Lemak is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook nasi lemak using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Nasi Lemak:
- Take 50 g dried anchovies
- Get 10 dried red chillies
- Get 5 medium-size red onions
- Prepare 3-5 fresh red chilies
- Get 2 stalks lemongrass
- Make ready 2 cloves garlic
- Prepare 1 tsp shrimp paste
- Get Vegetable oil
- Get 1 chicken bouillon
- Take 1 tbsp tamarind paste
- Get 1/2 tsp salt
- Take 1 tsp sugar
Nasi Lemak 椰漿飯 is the breakfast and lunch staple in Malaysia. No other dish in Malaysia is as famous as nasi lemak. It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. However, I don't think that this recipe was developed well.
Steps to make Nasi Lemak:
- Re-hydrate the dried anchovies and dried chilies in 2 separate bowls by covering with with boiling water for 20 minutes.
- Peel and roughly chop onions and fresh red chilies, and blitz it in a blender or food processor until pasty consistency.
- Drain and de-seed the rehydrated chilies and add it to the blender.
- Drain the rehydrated anchovies and add it to the blender.
- Roughly chop the soft portion of the lemongrass and garlic, and add it to the blender.
- Add the shrimp paste in the blender and blitz all these ingredients until a smooth pasty consistency. Loosen up the paste with vegetable oil if too dry.
- Heat oil in a pan and add the paste. You need to have enough oil so that the paste do not burn. Turn the heat to low and let the paste caramelize for about 20 minutes, stirring occasionally so that the paste will not stick to the bottom of the pan.
- Breakdown the chicken bouillon and add to the paste. Add the salt and sugar. Cook for 2 minutes stirring regularly to distribute evenly.
- Add the tamarind paste. Stir to distribute and turn off the heat. Leave to cool.
- This sambal can be paired with any fried dish and is also good as dip for carrots, cucumber, and green mango.
- To put together the Nasi Lemak, cook rice in coconut milk with pandan leaves for vibrant smell. Once cooked, serve this with crispy fried anchovies, sliced fresh cucumber, toaster peanuts, fried egg and the sambal paste.
Nasi Lemak is a Malayasian dish comprised of fragrant rice cooked in coconut milk served with fried anchovies, roasted peanuts, sliced cucumber, hard-boiled eggs, an addictive spicy sambal and. Nasi lemak is rice cooked with coconut milk, served with spicy anchovies sambal (or sambal of your Malaysia is known for its nasi lemak, among other delicious meals. Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation. It truly is a dish that symbolizes the diversity of our country. This recipe was first published in.
So that is going to wrap it up with this exceptional food nasi lemak recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
