Easy Tasty Nasi Lemak
May 31, 2015
The best and the most authentic nasi lemak recipe!
These little packets used to be my Sunday breakfast, Monday, Tuesday, Wednesday, my almost daily breakfast.
Its fast, hundred times better than those breakfast sold in the fast food joints, it comes in little serving.
You feel almost zero guilt... unwrapping these little aromatic parcels wrapped in banana leaf ;P
The photo above was how I remembered Nasi Lemak, wrapped in banana leaf and torn pages from the telephone directory :D.
As times goes by, these little parcels wrapped in banana leaf and pages torn from telephone directory were no where to be found!!!
We had a mass invasion of coconut rice/ Nasi lemak served in polystyrene box :(
Nasi lemak in the market now is not as authentic as it used to be.
Nasi Lemak (coconut rice!!!) was cooked in coconut milk being diluted to almost 95 percent with water.
Sambal (chilli) was so hot that almost numb your tongue, impaired your hearing, the 'chilli' heat will travel down oesophagus and a burning sensation felt within your stomach lining as well as around the exit point ... ouch!!! :(
Cooking nasi lemak is easy, simple, delicious and ultra addictive, if using the right amount of everything.
It is all about balance.
The creamy coconut taste that goes well with sambal (chilli paste) that is sweet, spicy with a tinge of sourness.
Serve with cucumber to soothe your palate and create that fresh taste before another taking bite.
Crunchy deep fried anchovies and peanuts to give it another texture to this simple common Malaysian food :D
These little packets used to be my Sunday breakfast, Monday, Tuesday, Wednesday, my almost daily breakfast.
Its fast, hundred times better than those breakfast sold in the fast food joints, it comes in little serving.
You feel almost zero guilt... unwrapping these little aromatic parcels wrapped in banana leaf ;P
The photo above was how I remembered Nasi Lemak, wrapped in banana leaf and torn pages from the telephone directory :D.
As times goes by, these little parcels wrapped in banana leaf and pages torn from telephone directory were no where to be found!!!
We had a mass invasion of coconut rice/ Nasi lemak served in polystyrene box :(
Nasi lemak in the market now is not as authentic as it used to be.
Nasi Lemak (coconut rice!!!) was cooked in coconut milk being diluted to almost 95 percent with water.
Sambal (chilli) was so hot that almost numb your tongue, impaired your hearing, the 'chilli' heat will travel down oesophagus and a burning sensation felt within your stomach lining as well as around the exit point ... ouch!!! :(
Cooking nasi lemak is easy, simple, delicious and ultra addictive, if using the right amount of everything.
It is all about balance.
The creamy coconut taste that goes well with sambal (chilli paste) that is sweet, spicy with a tinge of sourness.
Serve with cucumber to soothe your palate and create that fresh taste before another taking bite.
Crunchy deep fried anchovies and peanuts to give it another texture to this simple common Malaysian food :D
Nasi Lemak - coconut rice with sambal
Yield:
4
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
The best and the most authentic nasi lemak recipe!
Malaysian nasi lemak - coconut milk rice serve with hot spicy sambal, crispy fried anchovies, peanuts and fresh cucumber.
Ingredients
Nasi lemak ingredients
- 2 cups long grain rice
- 650ml coconut milk (using Ayam coconut milk)
- 1 teaspoon salt
- 2 pandan leaves washed and knotted
- 1 cinnamon bark
- 2 shallots thinly sliced
- 2 inch ginger julienne
Instructions
How to Cook Nasi lemak
- Wash rice and pour onto a strainer to remove as much water as possible. Preferably to leave in the strainer for 10 minutes.
- Mix coconut milk with salt.
- Place shallots, cinnamon bark and pandan leaves at the base of the rice cooker pot
- Add washed rice
- Pour in coconut milk.
- Cook rice in rice cooker as per manufacturer instruction
- Fluff the rice.
- Serve coconut rice with sambal, deep fried crunchy anchovies, boiled egg, cucumber and roasted peanuts
Notes
- 1 cup = 250ml for rice measurement above. 3 cups if using rice cooker cup, which is equivalent to 540 ml.
- Cook time depending on your rice cooker.
- If using coconut cream, dilute with water. Ratio 1:1 (1 coconut cream to 1 water)
- See video (blue hyperlink) on how to fry anchovies.
Nutrition Facts
Calories
676.68Fat (grams)
33.81 gSat. Fat (grams)
29.54 gCarbs (grams)
85.97 gFiber (grams)
2.22 gNet carbs
83.76 gSugar (grams)
1.18 gProtein (grams)
10.52 gSodium (milligrams)
608.5 mgCholesterol (grams)
0 mg
A scrumptious dish! Totally my kind of food. Coconut milk rice is so addictive...
ReplyDeleteCheers,
Rosa
how many grams are 500ml rice? They look very inviting!
ReplyDeletehi Angie.
DeleteIts approx 460g. :D
Using ml is easier for the rice grain to coconut milk ratio
Hi Lisa, I craving for nasi lemak all the time too. Yours wrap with telephone directory and banana leaf looks like those store-bought, so cute!
ReplyDelete