Coconut Rice Nasi Lemak Recipes

MALAY STYLE COCONUT RICE (NASI LEMAK)

Steps:

• Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
• Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.

COCONUT RICE (NASI LEMAK)

Steps:

• Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
• Simmer over low heat.
• In the meantime dry fry dessicated coconut with the spices until lightly browned.
• I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
• Add the dessicated coconut and mix well before serving.
• May serve with Malaysian Chicken Curry.

MALAYSIAN COCONUT MILK RICE (NASI LEMAK)

Steps:

• In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
• To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
• FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).