Recipes - Malaysian & Singaporean

Nasi Lemak with Sweet Sambal
Nasi Lemak with Sweet Sambal Recipe


Nasi Lemak is the unofficial national food in Malaysia. Traditionally served with sweet sambal sauce, this rice delicacy makes for a hearty meal! It is a Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts,and cucumber
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

4 cups rice (preferably Thai fragrant rice)
150ml coconut milk
550ml water
5 pcs pandan leaves (screwpine leaves)
1½ tsp salt or to taste
2.5cm ginger (shredded)

Garnishing

boiled eggs (halved)
1 cucumber (sliced)
1 cup anchovies
1½ cup peanuts (dry toasted on low heat wok)

Sweet sambal

15g dried chili (trim and cut into 2-3pcs, boil in hot water and drained)
2 fresh red chilies
3 large onions
a small knob of belacan (shrimp paste)
50g palm sugar
1pc tamarind peel (asam keping)
1 cup cooking oil
½ cup water
salt to taste




Steps:
  1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
  2. Add coconut milk, water, ginger and salt over the rice and leave to soak for 30 mins.
  3. Then press “Cook”. Once cooked and on “keep warm” button, fluff rice with a ladle or chopsticks. Leave it on keep warm.
  4. For sweet sambal, toast peanut on dry wok (no oil) on low heat, stirring to avoid burning peanut. When peanut browned to liking, dish aside to cool.
  5. Blend A (with little water) till fine paste.
  6. Heat cooking oil in a wok, deep fry 1 cup of ikan bilis (anchovies) till golden brown. Dish aside.
  7. Add in blended A into remaining oil, sauté till fragrant and aromatic.
  8. Add gula Melaka, tamarind peel, ½ cup water and salt, continue to sauté over low flame for 15-20 mins. When paste becomes thick, taste and add more to your preference. Dish out.
  9. Serve with coconut rice and garnish with fried anchovies, cucumber slices, hard-boiled eggs and toasted peanuts.

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Nasi Lemak with Sweet Sambal

Nasi Lemak with Sweet Sambal

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Nasi Lemak is the unofficial national food in Malaysia. Traditionally served with sweet sambal sauce, this rice delicacy makes for a hearty meal! It is a Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts,and cucumber

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

4 cups rice (preferably Thai fragrant rice)
150ml coconut milk
550ml water
5 pcs pandan leaves (screwpine leaves)
1½ tsp salt or to taste
2.5cm ginger (shredded)

Garnishing

boiled eggs (halved)
1 cucumber (sliced)
1 cup anchovies
1½ cup peanuts (dry toasted on low heat wok)

Sweet sambal

15g dried chili (trim and cut into 2-3pcs, boil in hot water and drained)
2 fresh red chilies
3 large onions
a small knob of belacan (shrimp paste)
50g palm sugar
1pc tamarind peel (asam keping)
1 cup cooking oil
½ cup water
salt to taste

Instructions
  1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
  2. Add coconut milk, water, ginger and salt over the rice and leave to soak for 30 mins.
  3. Then press “Cook”. Once cooked and on “keep warm” button, fluff rice with a ladle or chopsticks. Leave it on keep warm.
  4. For sweet sambal, toast peanut on dry wok (no oil) on low heat, stirring to avoid burning peanut. When peanut browned to liking, dish aside to cool.
  5. Blend A (with little water) till fine paste.
  6. Heat cooking oil in a wok, deep fry 1 cup of ikan bilis (anchovies) till golden brown. Dish aside.
  7. Add in blended A into remaining oil, sauté till fragrant and aromatic.
  8. Add gula Melaka, tamarind peel, ½ cup water and salt, continue to sauté over low flame for 15-20 mins. When paste becomes thick, taste and add more to your preference. Dish out.
  9. Serve with coconut rice and garnish with fried anchovies, cucumber slices, hard-boiled eggs and toasted peanuts.

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