Malaysian Nasi Lemak
+ Reply to Thread
Results 1 to 5 of 5

Thread: Malaysian Nasi Lemak

  1. #1
    Join Date
    Nov 2003
    Location
    Melbourne
    Posts
    6,540

    Default Malaysian Nasi Lemak


    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

    PREP TIME 30 Min
    COOK TIME 30 Min
    READY IN 1 Hr

    INGREDIENTS

    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

    DIRECTIONS
    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.
    Last edited by san2003; 11-14-2006 at 03:22 PM.
    I'M BACK!

  2. #2
    Join Date
    Sep 2003
    Location
    Garden State
    Posts
    29,956

    Default

    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

    Shy
    I Geetham

  3. #3
    Join Date
    Nov 2003
    Location
    Melbourne
    Posts
    6,540

    Default

    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
    I'M BACK!

  4. #4
    Join Date
    Nov 2003
    Location
    Melbourne
    Posts
    6,540

    Default

    Quote Originally Posted by Shy View Post
    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

    Shy
    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
    I'M BACK!

  5. #5
    Join Date
    Sep 2003
    Location
    Garden State
    Posts
    29,956

    Default

    Thanks san !!!

    I am going to try this this week

    Shy
    I Geetham

+ Reply to Thread

Similar Threads

  1. Malaysian Local Tamil Songz!!!
    By ZePenguin in forum General Usefull Links
    Replies: 11
    Last Post: 05-11-2005, 11:45 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts