Nasi Lemak
Nasi Lemak

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nasi lemak. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This is the best and most authentic nasi lemak recipe! Nasi Lemak 椰漿飯 is the breakfast and lunch staple in Malaysia.

Nasi Lemak is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Nasi Lemak is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook nasi lemak using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Nasi Lemak:
  1. Take 50 g dried anchovies
  2. Prepare 10 dried red chillies
  3. Take 5 medium-size red onions
  4. Make ready 3-5 fresh red chilies
  5. Get 2 stalks lemongrass
  6. Get 2 cloves garlic
  7. Take 1 tsp shrimp paste
  8. Get Vegetable oil
  9. Prepare 1 chicken bouillon
  10. Make ready 1 tbsp tamarind paste
  11. Take 1/2 tsp salt
  12. Make ready 1 tsp sugar

It's a blessing and a curse to be loved by her; she'll do anything for you and she'll do everything to make you happy. She can often be found sunbathing on the beach. Nasi Lemak is not as light and refreshing as the name suggests! No other dish in Malaysia is as famous as nasi lemak.

Steps to make Nasi Lemak:
  1. Re-hydrate the dried anchovies and dried chilies in 2 separate bowls by covering with with boiling water for 20 minutes.
  2. Peel and roughly chop onions and fresh red chilies, and blitz it in a blender or food processor until pasty consistency.
  3. Drain and de-seed the rehydrated chilies and add it to the blender.
  4. Drain the rehydrated anchovies and add it to the blender.
  5. Roughly chop the soft portion of the lemongrass and garlic, and add it to the blender.
  6. 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.
  7. 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.
  8. Breakdown the chicken bouillon and add to the paste. Add the salt and sugar. Cook for 2 minutes stirring regularly to distribute evenly.
  9. Add the tamarind paste. Stir to distribute and turn off the heat. Leave to cool.
  10. This sambal can be paired with any fried dish and is also good as dip for carrots, cucumber, and green mango.
  11. 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.

It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This is the best and most authentic nasi lemak recipe! Nasi lemak, a spicy coconut rice, is the national dish of Malaysia, where it is eaten for breakfast. Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation.

So that’s going to wrap this up for this exceptional food nasi lemak recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!