Nasi Lemak

    (13)
    50 minutes

    Delicious Malaysian coconut rice, served with an anchovy chilli sauce, fried anchovies, fried peanuts, sliced cucumber and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.


    9 people made this

    Ingredients
    Serves: 8 

    • For the rice
    • 2 cups (500ml) coconut milk
    • 2 cups (500ml) water
    • 1/4 teaspoon ground ginger
    • 1 (1cm) piece fresh ginger, peeled and thinly sliced
    • salt to taste
    • 1 whole bay leaf
    • 2 cups (310g) long grain rice, rinsed and drained
    • For the garnish
    • 4 eggs
    • 1 cucumber
    • 1 cup oil for frying
    • 1 cup (155g) raw peanuts
    • 125 anchovies, washed
    • For the sauce
    • 2 tablespoons vegetable oil
    • 1 medium onion, sliced
    • 3 cloves garlic, thinly sliced
    • 3 shallots, thinly sliced
    • 2 teaspoons chilli paste
    • 125g white anchovies, washed
    • salt to taste
    • 3 tablespoons white sugar
    • 1/4 cup tamarind juice

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
    2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
    3. Meanwhile, in a large wok or frypan, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return the wok to stove. Stir in the anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out the wok or frypan.
    4. To make the sauce, heat 2 tablespoons oil and stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chilli paste, and cook for 10 minutes, stirring occasionally. If the chilli paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
    5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (8)

    by
    32

    for the rice, do add one stalk of crushed lemongrass. it enhances the flavor and aroma. and for the sauce, blend the shallots and garlic together with the chile paste until smooth. First, saute the onion slices, then, add the chile mixture and go on with the directions provided here.  -  28 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    29

    We substituted lemon juice for the tamarind, and it turned out great. The recipe is a little complicated, but it's worth it!  -  29 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    25

    this meal is absolutely delicious!.. i had a leftover of chicken curry n it goes really well with this meal too! definitely a keeper!  -  17 Dec 2006  (Review from Allrecipes USA and Canada)

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