Nasi Lemak is Malaysia’s national dish. The name of the dish translates to “creamy rice.” It is a fragrant, coconut infused rice dish and is traditionally served with sambal (a spicy paste), fried anchovies, cucumber slices, and hard-boiled eggs. This popular dish is sold throughout Malaysia, at markets, food courts, and roadside stalls. Customarily, Nasi Lemak is packaged in a banana leaf.
Ingredients:
- Jasmine rice - 3 cups
- Pandan leaves (fresh or frozen) - 10
- Stalks lemongrass (white part only, sliced) - 1-2
- Red shallot (peeled and halved) - 1
- Pieces (5mm) slices of ginger - 2
- Salt - 1 ½ tsp.
- Sugar - 2 tsp.
- Coconut cream - ¾ cup
- Ikan bilis (dried anchovies) - ¾ cup
- Vegetable oil - 2 cups
- Cucumber (halved lengthways and sliced into 5 mm pieces - 1
- Salted beer nuts ¾ cup
- Hardboiled eggs (sliced) - 4
- Banana leaves
Instructions:
- Rinse the rice and let soak overnight in a bowl of water, then drain and set aside.
- Line a bamboo steamer or steam pot with the pandan leaves.
- Add the lemongrass, shallot, and ginger to the steamer and position the vessel comfortably over a wok or pot.
- In a separate bowl, mix the rice with salt, sugar and the coconut cream.
- Pour the rice mixture into the steamer, cover and cook for about twenty-five (0:25) minutes or until the rice is soft, then set aside.
- Fry the Ikan bilis in vegetable oil over medium-high heat until crispy and golden then set them aside on paper towels.
- Line the serving plates with banana leaves and baste them with a little vegetable oil for a traditional Malaysian touch.
- Divide the rice equally and place onto each serving plate.
- Serve the rice with Ikan bilis, slices of cucumber, nuts, and slices of hardboiled egg
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