Name: Nasi Lemak
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 480 g Long grain white rice (Washed and soaked for 30 minutes to 1 hour (keep soaking water)); 250 ml Coconut milk; 1 inch Ginger (Julienne); 2 Pandanus leaves (Shredded and knotted together); 1 small piece Cinnamon stick; 6 Black peppercorns; 1 Green cardamon; 2 Clove; Salt to taste; 15 Dried Red Chilies (Cut and soak in hot water for at least 20 minutes); 190 g Shallots; 1/4 inch Belachan (dried shrimp paste block) (Lightly toasted); 2 inch Ginger; 5 Garlic; 1 tsp Tamarind paste (Soaked in 1/2 cup of water for at least 15 minutes, keep the juice); 3/4 piece Palm sugar (About 2 tbsp Dark brown sugar); 100 g Shelled peanuts (Deep fried); 100 g Ikan bilis (small anchovies or white baits) (Deep fried); 8 slice Cucumber; 2 Eggs (Boiled, cut into quarters); 1 tbsp Sambal

Nasi Lemak

Prep Time 1

Cook Time 1

Total Time 2

Course Main Course

Cuisine Malay

Servings 8 package

Ingredients

Nasi Lemak Rice

480 g Long grain white rice Washed and soaked for 30 minutes to 1 hour (keep soaking water)

250 ml Coconut milk
1 inch Ginger Julienne
2 Pandanus leaves Shredded and knotted together
1 small piece Cinnamon stick
6 Black peppercorns
1 Green cardamon
2 Clove
Salt to taste

Sambal (Spice paste)

15 Dried Red Chilies Cut and soak in hot water for at least 20 minutes
190 g Shallots
¼ inch Belachan (dried shrimp paste block) Lightly toasted
2 inch Ginger
5 Garlic

Sambal Cooking

1 tsp Tamarind paste Soaked in 1/2 cup of water for at least 15 minutes, keep the juice
¾ piece Palm sugar About 2 tbsp Dark brown sugar

Construction

100 g Shelled peanuts Deep fried
100 g Ikan bilis (small anchovies or white baits) Deep fried
8 slice Cucumber
2 Eggs Boiled, cut into quarters
1 tbsp Sambal

Instructions

Nasi Lemak Rice

Drain water from soaked rice leaving a small amount of water, to cover the nail of your little finger from the top of the rice.
Put all ingredients in a pot or a rice cooker and cook over very slow fire with the lid closed.
When the ingredients start to boil, stir once in a while but keep the lid closed.
Take care not to burn the rice after all the liquid is absorbed.
Rice is cooked when all of the grains are fluffy.
If you use a rice cooker, the automatic 'off' switch may kick in before the rice is properly cooked. Wait a few minutes and turn it on again. You may also have to sprinkle a few spoons of water on the rice if it is still raw.

Sambal

Blend all spice paste ingredients with pestle and mortar or a blender. If you use the blender, try to use as little water as possible, and use the pulse function.
Fry the peanuts lightly in the vegetable oil. Set aside.
Use the same oil to fry the ikan bilis till crispy. Set aside.
Remove half of the oil and use the remaining to sauté the spice paste until fragrant, and the colour turns darker.
Strain the tamarind paste juice and pour into the spice paste. Add more tamarind juice if you like it sour.
Add palm sugar. The addition of palm sugar makes it less spicy.
Season with salt to taste.
Serve the nasi lemak along with the sambal, ikan bilis, sliced fresh cucumber and boiled eggs.
DONE

Notes

Wrapping the nasi lemak in banana leaves will make it stay fresh longer and give it a pleasant aroma. Wrap in individual packets enough for one person each.
Candlenuts if you use in the sambal will help thicken up the sauce and give it a nice nutty texture.
The sambal that we make for nasi lemak is very versatile. You can make it in bulkand it freezes well within a month. Use it as a sauce with any kind of seafood or meat. For an easy chili crab recipe, use a portion of the sambal to cook the crab pieces, pour in some coconut milk and break an egg or two. Yum!

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