nasi lemak

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Servs: 4  

a rice cooked with coconut milk and served with anchovies, nuts, cucumbers, a chili paste knowan as sambal and a choice of curries

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Ingredients: (Serves 4) Ingredients: (Serves 4)
•   Rice 3 cups Rice 3 cups
•   Coconut milk 1/2 cups Coconut milk 1/2 cups
•   Water 3 cup Water 3 cup
•   Pandan leaves, cleaned and knotted 4 Pandan leaves, cleaned and knotted 4
•   Ingredients A - for sweet chilli paste Ingredients A - for sweet chilli paste
•   Dried chillies, softened in water and pounded finely 50g Dried chillies, softened in water and pounded finely 50g
•   Shallots 50g Shallots 50g
•   Shrimp paste 1 tsp Shrimp paste 1 tsp
•   Ingredients B Ingredients B
•   Sugar 2 tbsp Sugar 2 tbsp
•   Tamarind, soaked in 4tbsp water, squeezed and strained 1 tbsp Tamarind, soaked in 4tbsp water, squeezed and strained 1 tbsp
•   Salt to taste Salt to taste

Instructions

1. Sweet chilli paste
2. Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.
3. Coconut rice
4. 1. Wash the rice and drain.
5. 2. Mix coconut milk with 3 cups of water and 1 tsp salt.
6. 3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chilli paste.

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