Cooking nasi lemak involves preparing fragrant coconut rice and serving it with various accompaniments. Here’s a basic recipe for cooking nasi lemak:
Ingredients:
For Coconut Rice:
- 2 cups jasmine rice
- 2 cups coconut milk
- 1 pandan leaf, knotted (optional)
- Salt to taste
For Sambal (Chili Paste):
- 10-12 dried red chilies, soaked in hot water
- 3 cloves garlic
- 4 shallots
- 1 tablespoon tamarind paste
- 2 tablespoons dried anchovies (optional)
- 2 tablespoons palm sugar or brown sugar
- Salt to taste
- Oil for frying
Other Accompaniments:
- Hard-boiled eggs, sliced
- Roasted peanuts
- Fried anchovies
- Sliced cucumbers
Instructions:
1. Coconut Rice:
- Rinse the jasmine rice until the water runs clear.
- In a pot, combine the rice, coconut milk, pandan leaf (if using), and salt.
- Cook the rice according to your usual method (rice cooker or stovetop). The coconut milk and pandan leaf will infuse the rice with flavor.
2. Sambal (Chili Paste):
- Drain the soaked red chilies and blend them with garlic, shallots, tamarind paste, dried anchovies (if using), palm sugar, and salt until you get a smooth paste.
- Heat oil in a pan and sauté the chili paste until it becomes aromatic and the oil separates. Adjust sweetness and spiciness according to your preference.
3. Other Accompaniments:
- Fry the dried anchovies until crispy.
- Roast the peanuts in a dry pan until golden.
- Slice the cucumbers and hard-boiled eggs.
4. Assembling:
- Fluff the coconut rice with a fork and remove the pandan leaf.
- Serve the rice on a plate, and arrange the sambal, fried anchovies, roasted peanuts, sliced cucumbers, and hard-boiled eggs on the side.
5. Serving:
Traditionally, nasi lemak is served on a banana leaf for added fragrance and presentation. You can also shape the rice using a mold for a more aesthetically pleasing presentation.
Enjoy your homemade nasi lemak! Feel free to customize the recipe based on your preferences, adding additional side dishes like fried chicken or beef rendang if desired.