Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, nasi lemak. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Nasi Lemak is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Nasi Lemak is something that I have loved my entire life.
Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands, Riau and Jambi provinces).
To get started with this recipe, we must first prepare a few ingredients. You can cook nasi lemak using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Nasi Lemak:
- Make ready 50 g dried anchovies
- Get 10 dried red chillies
- Prepare 5 medium-size red onions
- Get 3-5 fresh red chilies
- Get 2 stalks lemongrass
- Prepare 2 cloves garlic
- Make ready 1 tsp shrimp paste
- Make ready Vegetable oil
- Get 1 chicken bouillon
- Take 1 tbsp tamarind paste
- Take 1/2 tsp salt
- Take 1 tsp sugar
Nasi Lemak is undoubtedly the national dish that represents Malaysia and the most popular traditional dish in Malaysia, both for Malaysians and around the world. It is one of the most appreciated dishes of Malaysian cuisine as it is linked to the Malaysian culture, a dish based on rice cooked with coconut milk, enriched with various side dishes. Nasi lemak literally means 'rice' and 'fat'. However, the 'fat' refers to the creaminess of the coconut milk which is used in cooking the rice.
Instructions to make Nasi Lemak:
- Re-hydrate the dried anchovies and dried chilies in 2 separate bowls by covering with with boiling water for 20 minutes.
- Peel and roughly chop onions and fresh red chilies, and blitz it in a blender or food processor until pasty consistency.
- Drain and de-seed the rehydrated chilies and add it to the blender.
- Drain the rehydrated anchovies and add it to the blender.
- Roughly chop the soft portion of the lemongrass and garlic, and add it to the blender.
- Add the shrimp paste in the blender and blitz all these ingredients until a smooth pasty consistency. Loosen up the paste with vegetable oil if too dry.
- Heat oil in a pan and add the paste. You need to have enough oil so that the paste do not burn. Turn the heat to low and let the paste caramelize for about 20 minutes, stirring occasionally so that the paste will not stick to the bottom of the pan.
- Breakdown the chicken bouillon and add to the paste. Add the salt and sugar. Cook for 2 minutes stirring regularly to distribute evenly.
- Add the tamarind paste. Stir to distribute and turn off the heat. Leave to cool.
- This sambal can be paired with any fried dish and is also good as dip for carrots, cucumber, and green mango.
- To put together the Nasi Lemak, cook rice in coconut milk with pandan leaves for vibrant smell. Once cooked, serve this with crispy fried anchovies, sliced fresh cucumber, toaster peanuts, fried egg and the sambal paste.
Nasi Lemak means Creamy Rice in Malay. It is prepared with long grain (or medium grain) rice and coconut milk, along with ginger, onion, and pandan (screwpine) leaves. The principal ingredients for nasi lemak are rice and coconut milk, but using good chicken stock to replace water to heighten the flavor of Nasi Lemak is recommended. For the nasi lemak Prepare the coconut rice: Wash the rice by gently rubbing it with your fingers in a bowl filled with water. When the water becomes cloudy, drain the water and repeat the process until the water is clear.
So that’s going to wrap this up for this exceptional food nasi lemak recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!