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Nasi Lemak
Created by: Howcan Team
Ingredients
- 2 cups of jasmine rice
- 1 cup of coconut milk
- 1 pandan leaf
- 1 teaspoon of salt
- 1 cup of dried anchovies
- 1/2 cup of peanuts
- 4 hard-boiled eggs
- 1 cup of sambal
- 1 cucumber, sliced
Instructions
- Rinse 2 cups of jasmine rice until the water runs clear, then drain.
- In a rice cooker, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 pandan leaf, and 1 teaspoon of salt. Cook the rice according to the rice cooker instructions.
- While the rice is cooking, heat a pan over medium heat and dry roast 1 cup of dried anchovies until crispy. Remove from the pan and set aside.
- In the same pan, dry roast 1/2 cup of peanuts until golden brown. Remove from the pan and set aside.
- Once the rice is cooked, fluff it with a fork and remove the pandan leaf.
- Serve the coconut rice with the crispy anchovies, roasted peanuts, hard-boiled eggs, sambal, and sliced cucumber.
- Enjoy your delicious nasi lemak!
Nasi lemak, a beloved Malaysian dish, has a rich history dating back to the Malay community. The name "nasi lemak" translates to "rich rice," symbolizing its luxurious, coconut-infused flavor. This iconic dish features fragrant rice cooked in coconut milk, served with spicy sambal, crispy anchovies, roasted peanuts, and a hard-boiled or fried egg. Traditionally wrapped in banana leaves, nasi lemak was a humble breakfast for farmers. Today, it's a staple in Malaysian cuisine, with variations found in Singapore and Indonesia. Chefs like Chef Wan and restaurants like Village Park in Kuala Lumpur are renowned for their exceptional nasi lemak. For the best nasi lemak experience, seek out a version with perfectly fluffy coconut rice and a fiery, flavorful sambal.
50 min
4
550 calories
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