Best 5 Nasi Lemak Recipes

MALAYSIAN NASI LEMAK

Steps:

• 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.
• 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.
• Meanwhile, in a large skillet or wok, 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 skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
• Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile 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.
• Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

MALAY STYLE COCONUT RICE (NASI LEMAK)

Steps:

• Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
• Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.

NASI LEMAK

Steps:

• Sambal Ikan Bilis:
• Chop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain.
• Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6-8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside.
• Pulse shallots, garlic, and ¼ cup fried anchovies (save remaining anchovies for serving) in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor (no need to clean) and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl.
• Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25-35 minutes.
• Do Ahead: Sambal ikan bilis can be made 1 week ahead. Let cool; cover and chill.
• Rice and assembly:
• Place rice in a medium saucepan and pour in cold water to cover; swirl with your hands to rinse away some of the starch. Drain and repeat process 2 more times. Water should be just slightly cloudy at this point. Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves (if using) together and tie into a knot; add to pan. Bring rice to a simmer over medium-high heat. Cover pan and reduce heat to low; cook 18 minutes. Remove lid and stir in coconut milk. Cover, remove from heat, and let sit 5 minutes.
• Meanwhile, bring a small saucepan of water to a boil. Carefully lower eggs into water. Cook 10 minutes, then transfer to a bowl of ice water and let cool. Peel eggs and cut in half lengthwise.
• Combine sambal ikan bilis, reserved fried peanuts, and reserved fried anchovies in a medium bowl and toss to evenly coat. Scoop a generous ½ cup sambal mixture into a 12-oz. bowl. Top with 1½ cups rice and pack into bowl with a rubber spatula to compress. The bowl should be filled to the rim. Place a slightly larger bowl upside down over bowl of rice. Invert so larger bowl is now on the bottom; lift off smaller bowl. You should have a dome of rice and anchovy mixture nestled in the center of the larger bowl. Arrange 8 cucumber slices around rice dome, overlapping slightly to make a semicircle. Add 2 egg halves to side of rice with no cucumber slices; season yolks lightly with soy sauce. Repeat with remaining rice, sambal mixture, cucumbers, and eggs to make 3 more bowls.

NASI LEMAK WITH SAMBAL CHICKEN

Steps:

• For the rice :.
• Mix all the ingredients , and leave to cook for 10 minutes .
• For the chicken :.
• Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes .
• Drain the water , and blend it with 1 cup of water ; get chilli paste .
• Chop the chicken into smaller pieces .
• Dice the onion , ginger and garlic .
• Saute the garlic and ginger in a pan , under low heat for 2 minutes .
• Add the chili paste into the pan , and mix until fragrant ; around 3 minutes .
• Add the water in the pan and cook for 5 minutes , until it thickens .
• Add the chicken , and the salt , and cook for another 2 minutes .
• Lastly , serve .

NASI LEMAK

Steps:

• Combine coconut milk, rice, water, ginger, pandan leaves, and rice in a rice cooker and stir a few times. Cover and cook according to manufacturer's directions until rice is tender and water has been absorbed, about 15 minutes.
• Put chile peppers in a blender or food processor and grind into a paste.
• Heat oil in a pan over medium heat. Add onion and cook until fragrant, about 3 minutes. Add ground chile peppers and cook until incorporated, about 2 minutes more.
• Heat another pan over medium heat. Add anchovies and peanuts and roast until golden brown, about 5 minutes.
• Divide cooked rice into 4 individual serving bowls in a rounded shape. Add 2 tablespoons of spicy paste, a pinch of anchovy-peanut mixture, 2 hard-boiled egg halves, and a portion of sliced cucumber to each bowl.