How to Make Perfect Nasi Lemak (Fragrant Coconut Rice – Malaysian Style)

Nasi Lemak (Fragrant Coconut Rice – Malaysian Style).

Nasi Lemak (Fragrant Coconut Rice - Malaysian Style) You can cook Nasi Lemak (Fragrant Coconut Rice – Malaysian Style) using 23 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Nasi Lemak (Fragrant Coconut Rice – Malaysian Style)

  1. You need 1 cup of rice, soaked for 30 minutes.
  2. You need 3/4 cup of coconut milk.
  3. It’s 1 cup of water.
  4. It’s 1 of lemongrass, bruised.
  5. Prepare 1" of galangal, bruised.
  6. It’s 5-6 of kaffir lime leaves.
  7. Prepare to taste of salt.
  8. You need as required of roasted peanuts.
  9. It’s as required of crispy fried anchovies.
  10. Prepare as required of few sliced cucumber.
  11. You need 1 tbsp of chilli sambal.
  12. Prepare 1 of boiled egg.
  13. It’s as required of coriander leaves to garnish.
  14. It’s of Chilli Sambal -.
  15. You need 15-20 of dry red chilies, soaked for an hour.
  16. You need 2-3 of garlic cloves.
  17. It’s 1 of lemon grass, sliced.
  18. You need 1 tbsp. of sugar.
  19. It’s 8-10 of shallots.
  20. Prepare 2-3 tbsp. of oil.
  21. Prepare to taste of salt.
  22. Prepare 1/4 cup of vinegar.
  23. Prepare 2 tbsp. of dried anchovies., cleaned, drained & pat dry.

Nasi Lemak (Fragrant Coconut Rice – Malaysian Style) step by step

  1. Pressure cook the drained rice in coconut milk, water, lemongrass, galangal, kaffir lime leaves and salt to taste for 2 whistles. Keep aside..
  2. When serving, place the rice in the centre of the plate and top it up with the chilli sambal. Place the peanuts, anchovies, cucumber and eggs all around and garnish with coriander leaves..
  3. Chilli Sambal – Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste..
  4. Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak..