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Coconut Milk Rice – The Authentic Nasi Lemak

Coconut Milk Rice – The Authentic Nasi Lemak

with Dried Anchovies Chili (Sambal Ikan Bilis)

Features:
  • Spicy
Cuisine:

This recipe serve the basic nasi lemak (coconut milk rice), serve the rice with your favorite side dishes. Fried chicken, fried squid or fried fish

Ingredients

  • FOR THE COCONUT MILK RICE

  • FOR THE DRIED ANCHOVIES CHILI

  • OTHERS

Directions

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Nasi lemak is undoubtedly the most popular dish in Malaysia. However, this dish also popular amongst Singaporean and Bruneian. The benefits of homemade recipe is you are in control to adjust the level of savory from coconut milk. You are in control also to adjust the spiciness of the chili paste. All in all, this dish is absolutely droll-worthy!

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Step 1
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FOR THE COCONUT MILK RICE

Rinse the rice properly, then drain the water.
Transfer the rice to the rice cooker. Add the coconut milk, salt and sugar.
Add the crushed ginger, knotted pandan leaves and lemongrass.
Lastly, add some water to adjust water level in rice cooker. You may follow the instruction in the rice cooker, and cook the rice.

Step 2
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FOR THE DRIED ANCHOVIES CHILI

Rinse the dried anchovies in cold water and drain the water thoroughly.
Heat vegetable oil in skillet over medium high heat. Fry the anchovies for about 5 minutes or until turn light brown and crisp. Strain and set aside.

Step 3
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Cut the dried chilies into small sections and remove the seeds, soak in water until they soften of about 10 minutes.
Cut red chilies into small pieces and remove the seeds.
In a food processor, blend soaked dried chilies and red chilies into a paste. Put aside.

Step 4
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Blend shallots and garlic into a paste. Put aside.
Slice red onions into rings, put aside.
Soak the tamarind pulp in water for about 15 minutes. Squeeze the tamarind constantly in order to extract the flavor into the water.
Drain the pulp and keep the tamarind juice aside.

Step 5
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Heat the vegetable oil in skillet or wok over medium heat. Add the prawn paste and fry until fragrant. Add in the chilies paste and fry until fragrant also.
Add in the onion rings, stir fry for 1-2 minutes. Add some of fried dried anchovies, remain 30 grams or about 2 tablespoons for serving later.
Stir them well. Add in the tamarind juices, and season with salt and sugar. Stir to mix them. Bring to simmer over low heat for 30 minutes or until the gravy thickens. Remove from the heat.

Step 6
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FOR THE PEANUTS

Skip this step if you already have the fried peanuts.
Rinse the peanuts in water and drain them well. Heat the skillet or wok over high heat. Once heated, put the peanuts in the wok, lower the heat and stir fry for 3 minutes.
Add 1 teaspoon of vegetable oil and continue stir fry for another 5 minutes or until golden brown and evenly coated with oil. Remove from the heat.

Step 7
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Serve the hot coconut milk rice on a plate along with boiled egg, dried anchovies chili, fried anchovies, fried peanuts and cucumber slices. If desire, serve it on banana leaf.

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  • 9 Views
  • 1 hour 30 minutes
  • Serves 4
  • Medium
  • 75 C (167 F)

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Ingredients

Adjust Servings:
FOR THE COCONUT MILK RICE
2 cups Rice
150 ml Coconut milk
4 Pandan leaves Knotted
1 Lemongrass
1 teaspoon Ginger Crushed
1/2 teaspoon Salt
1/2 cup Water
FOR THE DRIED ANCHOVIES CHILI
1 cup Dried anchovies
5 Shallots
2 cloves Garlics
2 Red onions
1 tablespoon Tamarind pulp
15 Dried chilies
50 grams Red chilies
1 1/2 teaspoons Prawn paste
1/2 teaspoon Salt
1 tablespoon Sugar
1/4 cup Vegetable oil
1 cup Water
OTHERS
2 Eggs Hard boiled, cut into half
1 Cucumber Small size, cut into slices
30 grams Peanuts
30 grams Dried anchovies

Nutritional information

340
Calories
89 g
Total Carbohydrate
26 g
Total Fat
16 g
Protein

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previous
Fried Mozzarella Cheese Sticks Recipe
next
Traditional Balinese Raw Chili – Sambal Matah Recipe

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