Malaysian Nasi Lemak Good Recipes

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Malaysian Nasi Lemak

"Delicious Malaysian coconut rice, served with anchovy warm chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, alternative with identical quantity of lemon juice."

Ingredients :

For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon floor ginger
1 (half of inch) piece fresh ginger, peeled and thinly sliced
salt to flavor
1 entire bay leaf
2 cups lengthy grain rice, rinsed and drained
For the garnish:
four eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package deal white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
three shallots, thinly sliced
2 teaspoons chile paste
1 (four ounce) package white anchovies, washed
salt to taste
three tablespoons white sugar
1/four cup tamarind juice

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

In a medium saucepan over medium warmness, stir collectively coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and convey to a boil. Reduce warmth, and simmer for 20 to 30 minutes, or until completed.
Place eggs in a saucepan, and cowl with bloodless water. Bring water to a boil, and right away get rid of from warmness. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from warm water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a big skillet or wok, warmness 1 cup vegetable oil over medium-high warmth. Stir in peanuts and cook dinner in short, till gently browned. Remove peanuts with a slotted spoon and area on paper towels to soak up extra grease. Return skillet to range. Stir inside the contents of 1 package deal anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and area on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir within the onion, garlic, and shallots; prepare dinner until aromatic, approximately 1 or 2 minutes. Mix in the chile paste, and cook for 10 mins, stirring on occasion. If the chile paste is too dry, add a small quantity of water. Stir in ultimate anchovies; prepare dinner for five minutes. Stir in salt, sugar, and tamarind juice; simmer till sauce is thick, approximately 5 minutes.
Serve the onion and garlic sauce over the warm rice, and pinnacle with peanuts, fried anchovies, cucumbers, and eggs.

Notes :

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