Nasi lemak
Nasi lemak — a delightful Malaysian dish featuring seafood.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Malaysian
Ingredients
- 2 ml coconut milk
- 2 ml water
- 0.25 g ginger
- 1 g ginger
- 1 pcs bay leaf
- 2 g rice
- 4 pcs eggs
- 1 pcs cucumber
- 1 g peanuts
- 4 pcs anchovy fillet
- 2 tbsp vegetable oil
- 1 g onions
- 3 pcs garlic
- 3 pcs shallots
- 2 tbsp chilli powder
- 4 pcs anchovy fillet
- 3 g sugar
- 0.3333333333333333 cup tamarind paste
Instructions
- In a medium saucepan, combine coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice.
- Cover the saucepan and bring the mixture to a boil.
- Lower the heat and let it simmer for 20 to 30 minutes, or until the rice is fully cooked.
- Place eggs in a saucepan and fill it with cold water.
- Heat the water until it boils, then take the saucepan off the heat immediately.
- Cover the eggs and allow them to sit in the hot water for 10 to 12 minutes.
- Take the eggs out of the hot water, cool them down, peel, and cut in half.
- Cut the cucumber into slices.
- In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat.
- Add the peanuts and sauté briefly until they turn a light brown.
- Using a slotted spoon, remove the peanuts and set them on paper towels to drain excess oil.
- Place the skillet back on the stove.
- Add the contents of one package of anchovies and cook for a short time, turning until they become crispy.
- Using a slotted spoon, take out the anchovies and place them on paper towels.
- Dispose of the oil from the skillet and clean it out.
- Add 2 tablespoons of oil to the skillet and heat it.
- Add the onion, garlic, and shallots; sauté until aromatic, about 1 to 2 minutes.
- Incorporate the chile paste and cook for 10 minutes, stirring occasionally.
- If the chile paste appears too dry, add a little bit of water.
- Add the remaining anchovies and cook for an additional 5 minutes.
- Mix in salt, sugar, and tamarind juice; let it simmer until the sauce thickens, about 5 minutes.
- Serve the onion and garlic sauce over the warm rice.
- Garnish the rice with peanuts, fried anchovies, cucumber slices, and halved eggs.