Nasi Lemak (Fragrant Coconut Rice - Malaysian Style)

Name: Nasi Lemak (Fragrant Coconut Rice - Malaysian Style)
Cuisine: Indian
Ingredients: 1 cup rice, soaked for 30 minutes; 3/4 cup coconut milk; 1 cup water; 1 lemongrass, bruised; 1" galangal, bruised; 5-6 kaffir lime leaves; to taste salt; as required roasted peanuts; as required crispy fried anchovies; as required few sliced cucumber; 1 tbsp chilli sambal; 1 boiled egg; as required coriander leaves to garnish; 15-20 dry red chilies, soaked for an hour; 2-3 garlic cloves; 1 lemon grass, sliced; 1 tbsp. sugar; 8-10 shallots; 2-3 tbsp. oil; to taste salt; 1/4 cup vinegar; 2 tbsp. dried anchovies., cleaned, drained & pat dry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#riceisthebest - Nasi Lemak (fragrant rice) is considered as the national dish of Malaysia, which is served along with chilli sambal (traditional Malay sauce), crispy fried anchovies, cucumber, roasted peanuts and hard boiled eggs. This yummy dish is quite a popular street food and a favourite one-pot meal enjoyed by the locals.

It is commonly found in all hawker centers across the country and is relished anytime of the day. A very simple dish with some amazing flavours. Now this dish can be easily prepared at home. So check the recipes of both Nasi Lemak and Chilli sambal.

Bethica Das @kitchen_flavours

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Ingredients

1 cuprice, soaked for 30 minutes
3/4 cupcoconut milk
1 cupwater
1lemongrass, bruised
1" galangal, bruised
5-6kaffir lime leaves
to tastesalt
as requiredroasted peanuts
as requiredcrispy fried anchovies
as requiredfew sliced cucumber
1 tbspchilli sambal
1boiled egg
as requiredcoriander leaves to garnish
Chilli Sambal -
15-20dry red chilies, soaked for an hour
2-3garlic cloves
1lemon grass, sliced
1 tbsp.sugar
8-10shallots
2-3 tbsp.oil
to tastesalt
1/4 cupvinegar
2 tbsp.dried anchovies., cleaned, drained & pat dry

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Steps

1

Pressure cook the drained rice in coconut milk, water, lemongrass, galangal, kaffir lime leaves and salt to taste for 2 whistles. Keep aside.
2

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.
3

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.
4

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.