Nasi Lemak (Malaysia) Popular Recipes

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Nasi Lemak (Malaysia)

"I prepare dinner this nasi lemak each weekend and serve with prawn or squid sambal, sliced cucumber and hard boiled egg. Sometimes fried chook or pork rendang. Sprinkle sliced Chinese celery, spring onion, and fried shallot earlier than serving."

Ingredients :

2 cups uncooked basmati rice, rinsed and tired
1 three/four cups water
three shallots, thinly sliced
1 cup unsweetened coconut cream
1 (three/4 inch thick) slice fresh ginger root, thinly sliced
1 teaspoon salt to flavor
6 shallots, chopped
15 dried crimson chile peppers, or to taste
1 (half inch) piece clean ginger, minced
1 tablespoon shrimp paste
1 tablespoon vegetable oil
1 tablespoon white sugar
1/2 cup tamarind juice
salt to flavor
1 onion, sliced
1 pound big shrimp, peeled and deveined

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Bring the rice, water, sliced shallots, coconut cream, ginger, and salt to a boil in a saucepan over excessive warmness. Reduce warmness to medium-low, cover, and simmer until the rice is soft, and the liquid has been absorbed, 20 to 25 mins. Meanwhile, region the chopped shallots, dried chile peppers, minced ginger, and shrimp paste in a blender and manner to a thick paste.
Heat vegetable oil in a large skillet over medium-excessive warmth. Cook and stir chile paste until fragrant. Stir in sugar, tamarind juice, and salt, then toss in onion and shrimp and simmer till shrimp are bright pink on the out of doors and the beef is no longer transparent inside the middle, approximately five mins. Serve over the hot rice.

Notes :

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