View Full Version : Malaysian Nasi Lemak

11-14-2006, 03:13 PM

Malaysian Nasi Lemak
(courtesy of allrecipes.com)

"Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice."
Original recipe yield: 8 servings



For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
1 pinch salt to taste
1 whole bay leaf / screwpine leaf (also known as pandan leaf found in asian grocery; personally we use screwpine leaf becoz of the smell)
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
1 pinch salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

1. 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.

2. 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.

3. 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.

4. 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.

5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

11-14-2006, 03:17 PM
anchovies vanthu fish thaanaE?

Athu illama seiyalaam thaanae?

Thanks a lot san, we make coconut pulao, kinda like that, but sauce ellam illai, will try and let u know :sm08:


11-14-2006, 03:17 PM
The recipe given is nonveg... on a veg option (which is wat i will do)

the rice is done the same.. i omit the egg for the garnish ... but the peanuts still stays and also cucumber

for the ingredient in sauce to replace anchovies .. u have ur choice.. i use tofu(beancurd) or small soya chunks(found in asian grocery shops) and u can do the sauce as hot n spicy as u want or mild and however texture u want... but remember the more thick its nicer ... it shudnt be watery like the indian curry :)

ps: the egg in the above recipe can be boiled or fried .. depends wat u like :)

11-14-2006, 03:21 PM
anchovies vanthu fish thaanaE?

Athu illama seiyalaam thaanae?

Thanks a lot san, we make coconut pulao, kinda like that, but sauce ellam illai, will try and let u know :sm08:


yup..anchovies is under fish category.. but as i mentioned u can replace those... or even.. u can make like a hot sauce paste with no ingredient.. thats nice too :)

11-14-2006, 03:34 PM
Thanks san !!!

I am going to try this this week :b: