Nasi Lemak ( Coconut Milk Rice)

    Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatera especially the Malay regions of Riau, Riau Islands and Medan. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. It is considered an essential dish for a typical Malay-style breakfast.

    Nasi lemak was mentioned in a book "The Circumstances of Malay Life", written by Sir Richard Olof Winstedt in 1909. With roots in Malay culture and Malay cuisine, its name in Malay literally means "fatty rice",but is taken in this context to mean "rich" or "creamy".The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that gives it a distinctive flavour.

    Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and rendang daging (beef stewed in coconut milk and spices). Other accompaniments include stir fried water convolvulus (kangkong), and spicy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.

    Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore.

Ingredients:

For the rice

   •   2 cups coconut milk,

   •   2 cups water

   •   ¼ teaspoon ground ginger

   •   1 (1/2 inch) piece fresh ginger, peeled and thinly sliced

   •   salt to taste

   •   1 whole bay leaf

   •   2 cups long grain rice, rinsed and drained

 

For the garnish

   •   2 eggs

   •   1 cucumber

   •   1 cup oil for frying

   •   1 cup raw peanuts

   •   1 (4 ounce) package white anchovies, washed

 

For the sambal

   •   2 tablespoons vegetable oil

   •   1 medium onion, sliced

   •   3 cloves garlic, thinly sliced

   •   3 shallots, thinly sliced

   •   2 teaspoons chile paste

   •   1 (4 ounce) package white anchovies, washed

   •   salt to taste

   •   3 tablespoons white sugar

   •   ¼ cup tamarind juice

 

Directions:

Step 1

  ⃝   In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Step 2

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Step 3

  ⃝   Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Step 4

  ⃝   Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Step 5

  ⃝   Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

 

Nutrition Facts

Per Serving: 578 calories; protein 19.5g; carbohydrates 57.4g; fat 31.9g; cholesterol 127.5mg; sodium 230.4mg. Full Nutrition