Malay Style Coconut Rice Nasi Lemak Recipes

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.).

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.

MALAYSIAN NASI LEMAK

Steps:

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

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.