Classic Nasi Lemak
Nasi Lemak is the iconic Malaysia food. Malaysian love their nasi lemak so much they eat it for breakfast, lunch, dinner and even supper; You can enjoy Nasi Lemak from 5 stars hotels or get it from the street stalls. This recipe shows you how to make classic nasi lemak in you own kitchen.
- 3 cups long grain rice
- 1 1/2 cups coconut milk
- 2 tsp cooking oil (to prevent the rice from sticking together)
- 1 1/2 water
- 1 ginger, sliced thinly
- 1 red onion, sliced thinly
- 1 pc/knot pandan leaf
- 1 stick lemongrass, smashed
- 1 tsp fenugreek
- Salt to taste
- 5 boiled eggs (cut into half)
- 1 cucumber, sliced round
- 150g medium-sized ikan bilis, deep-fried till golden brown and crunchy
- 150g peanuts (roasted)
- 10 salted fish (ikan sepat masin)
- banana leaf
- 100g dried chillies, soaked in water, boiled and blended
- 60g shallots, blended
- 30g garlic, blended
- 30g dried shrimp paste (belachan), baked or roasted about 15 minutes
- 50ml tamarind juice (mixed with water)
- 100g medium-sized ikan bilis, peeled
- 100g red onions, sliced
- Salt and sugar to taste
- Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
- Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
- Now add water.
- Add sliced ginger and red onions. Then add pandan leaf and lemongrass.
- Cook rice in rice cooker until soft for about 30 minutes.
- Take out all seeds from the dried chillies so that the sambal will not be too hot.
- Then boil and blend the chillies.
- Then add chillies, shallots, garlic and belacan in some water (just enough to cover the ingredients) into the blender and grind till fine.
- Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
- Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add ikan bilis and red onions.
- Lastly, add salt and sugar to taste.