Name: Malaysian Nasi Lemak
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Coconut milk - 2 cups; Water - 2 cups; Long grain rice, rinsed and drained - 2 cups; Fresh ginger, peeled and thinly sliced - 1 (1/2 inch) piece; Ground ginger - ¼ teaspoon; Whole bay leaf - 1; Salt to taste - 1; Oil for frying - 1 cup; Raw peanuts - 1 cup; White anchovies, washed - 1 (4 ounce) package; Hard-boiled eggs, peeled and halved - 4 large; Cucumber, sliced - 1 medium; Vegetable oil - 2 tablespoons; Onion, sliced - 1 medium; Shallots, thinly sliced - 3 medium; Garlic, thinly sliced - 3 cloves; Chile paste - 2 teaspoons; Water, or more as needed (Optional) - 1 tablespoon; White anchovies, washed - 1 (4 ounce) package; Tamarind juice - ¼ cup; White sugar - 3 tablespoons; Salt to taste - 3 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Malaysian Nasi Lemak

1. Coconut milk - 2 cups

2. Water - 2 cups

3. Long grain rice, rinsed and drained - 2 cups

4. Fresh ginger, peeled and thinly sliced - 1 (1/2 inch) piece

5. Ground ginger - ¼ teaspoon

6. Whole bay leaf - 1

7. Salt to taste - 1

8. Oil for frying - 1 cup

9. Raw peanuts - 1 cup

10. White anchovies, washed - 1 (4 ounce) package

11. Hard-boiled eggs, peeled and halved - 4 large

12. Cucumber, sliced - 1 medium

13. Vegetable oil - 2 tablespoons

14. Onion, sliced - 1 medium

15. Shallots, thinly sliced - 3 medium

16. Garlic, thinly sliced - 3 cloves

17. Chile paste - 2 teaspoons

18. Water, or more as needed (Optional) - 1 tablespoon

19. White anchovies, washed - 1 (4 ounce) package

20. Tamarind juice - ¼ cup

21. White sugar - 3 tablespoons

22. Salt to taste - 3 tablespoons

How to cook deliciously - Malaysian Nasi Lemak

1. Stage

Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.

2. Stage

While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.

3. Stage

Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.

4. Stage

Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed. Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.

5. Stage

Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.