Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, nasi lemak. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Nasi Lemak is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Nasi Lemak is something which I’ve loved my entire life. They are nice and they look wonderful.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra.
To get started with this particular recipe, we must prepare a few components. You can have nasi lemak using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Nasi Lemak:
- Make ready 50 g dried anchovies
- Get 10 dried red chillies
- Make ready 5 medium-size red onions
- Get 3-5 fresh red chilies
- Take 2 stalks lemongrass
- Get 2 cloves garlic
- Take 1 tsp shrimp paste
- Take Vegetable oil
- Prepare 1 chicken bouillon
- Take 1 tbsp tamarind paste
- Make ready 1/2 tsp salt
- Make ready 1 tsp sugar
To cook the rice, add the rice, coconut milk and lemongrass into a saucepan. Settle the rice evenly into the bottom of the saucepan. Nasi lemak, a spicy coconut rice, is the national dish of Malaysia, where it is eaten for breakfast. If that is a little too adventurous, it makes a great weekend dinner for friends.
Steps 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, a spicy coconut rice, is the national dish of Malaysia, where it is eaten for breakfast. If that is a little too adventurous, it makes a great weekend dinner for friends. Nasi lemak is Malaysia's most famous food, and literally means "coconut rice". It's always served with Malaysian sambal (which there are hundreds of varieties), a hard boiled egg, fried peanuts and dried anchovies. But it is often served with many other Malaysian dishes too, like beef rendang or spicy eggplant and more!
So that is going to wrap this up for this exceptional food nasi lemak recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
