Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nasi lemak. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This is the best and most authentic nasi lemak recipe! How to make Malaysia signature meal, Nasi Lemak with all its trimmings.
Nasi Lemak is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Nasi Lemak is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have nasi lemak using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Nasi Lemak:
- Prepare 50 g dried anchovies
- Prepare 10 dried red chillies
- Get 5 medium-size red onions
- Prepare 3-5 fresh red chilies
- Make ready 2 stalks lemongrass
- Prepare 2 cloves garlic
- Prepare 1 tsp shrimp paste
- Prepare Vegetable oil
- Prepare 1 chicken bouillon
- Get 1 tbsp tamarind paste
- Get 1/2 tsp salt
- Get 1 tsp sugar
She can often be found sunbathing on the beach. Nasi Lemak is not as light and refreshing as the name suggests! 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.
Instructions 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 椰漿飯 is the breakfast and lunch staple in Malaysia. Nasi lemak, a spicy coconut rice, is the national dish of Malaysia, where it is eaten for breakfast. If that is a little too adventurous, it makes a great weekend dinner for friends. Malaysian nasi lemak is the definitely of heavenly food. Coconut infused steamed rice and a variety of For local Malaysians that leave their home country, nasi lemak is THE MEAL they crave, the.
So that is going to wrap this up for this exceptional food nasi lemak recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
