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    • Nasi Lemak

    Nasi Lemak

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr

    Nasi Lemak is a traditional Malaysian dish known for its delicious flavours and nutritious ingredients. It is made up of coconut rice, anchovies, peanuts, cucumber slices, a hard-boiled egg, and a spicy chilli sauce. This dish is easy to make and a great way to get a healthy and flavorful meal. It is also a great dish to serve for gatherings or special occasions. 

     

     

     

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    Ingredients

    • 2 cups of uncooked jasmine rice
    • 2 cups of coconut milk
    • 1 teaspoon of salt
    • 2 tablespoons of white sugar
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of ground ginger
    • 1/2 teaspoon of ground cardamom
    • 1/2 teaspoon of ground cumin
    • 1/4 teaspoon of ground coriander
    • 4 tablespoons of vegetable oil
    • 1/4 teaspoon of ground coriander
    • 1 cup of dried anchovies
    • 1/4 cup of roasted peanuts
    • 1 cucumber, sliced
    • 1 hard-boiled egg, sliced
    • Chili sauce, to taste

    Method

    • Step-by-step Method for Nasi Lemak (with Anchovies)
    • Rinse the jasmine rice under cold water until the water runs clear.
    • Combine rinsed rice, coconut milk, salt, sugar, turmeric, ginger, cardamom, cumin, coriander, and 2 cups of water in a rice cooker or saucepan.
    • Stir mixture to evenly distribute spices, set aside to soak for 10 minutes if using saucepan.
    • Begin cooking the rice on medium heat (if using a saucepan), with the lid on; or start the rice cooker cycle.
    • While rice is cooking, heat 2 tablespoons of vegetable oil in a non-stick pan over medium-low heat.
    • Add dried anchovies to the pan and fry, stirring frequently, until golden and crispy (about 3–5 minutes).
    • Remove fried anchovies from pan, drain on paper towel; set aside.
    • In a clean pan, lightly roast the peanuts (if not already roasted) over dry heat until aromatic and golden, stirring constantly.
    • Transfer roasted peanuts to a small bowl; set aside.
    • Slice the cucumber into thin rounds; set aside.
    • Peel hard-boiled eggs and slice into halves or wedges; set aside.
    • Once rice is fully cooked and fluffy, let it rest for 5 minutes before serving.
    • Fluff rice gently with a fork to separate grains.
    • On each plate, arrange a mound of coconut rice at the center.
    • Neatly place a portion of crispy anchovies, roasted peanuts, cucumber slices, and egg alongside the rice.
    • Serve with chili sauce on the side, allowing guests to add to taste.
    • For best presentation, keep garnishes in distinct, organized sections around the rice.
    • Suggest serving on a banana leaf or dark plate for vibrant color contrast.
    • Serve immediately for optimal flavor and texture.