Nasi lemak

Name: Nasi lemak
Prep time: 32 min
Cook time: 50 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 cups coconut milk; 2 cups water; ¼ tsp ginger paste; 1 ginger; 1 bay leaf; 2 cups rice; 4 eggs; 1 cucumber; 1 cup peanuts; 4 oz anchovy fillet; 2 tbsp vegetable oil; 1 onion; 3 cloves garlic; 3 shallots; 2 tsp chile powder; 4 oz anchovy fillet; 3 tbsp sugar; ⅓ cup tamarind paste

A Malaysian dinner made with seafood. Ready in about 1 hour 22 minutes. Difficulty: medium.

32 minPrep (about)
50 minCook (about)
1 hr 22 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

1 ½ cups rice Shopping tip: Jasmine rice, or any long-grain white rice.

Fresh & other

1 ½ cups coconut milk
1 ½ cups water
¼ tsp ginger paste
1 ginger
3 eggs
1 cucumber
¾ cup peanuts
3 oz anchovy fillet
1 onion
2 cloves garlic
2 shallots
3 oz anchovy fillet
2 ½ tbsp sugar
¼ cup tamarind paste

Sauces & oils

1 ½ tbsp vegetable oil

Spices & seasonings (2): bay leaf, chile powder

1 bay leaf
1 ½ tsp chile powder

How to make it

Steps in our own plain words.

Stir rice, bay leaf, salt, ginger root, ground ginger, water and coconut milk in a medium pot over medium heat.
Cover.
Bring to a boil.
Turn the heat down.
Simmer for 20 to 30 minutes, until done.
Place eggs in a pot.
Cover with cold water.
Bring water to a boil, and right away take it off the heat.
Cover.
Let eggs stand.
Do it in hot water for 10 to 12 min.
Remove eggs from hot water, cool, peel.
Slice in half.
Slice cucumber.
While that cooks, in a large pan or wok.
Heat ¾ cup vegetable oil.
Do it over medium-high heat.
Stir in peanuts.
Cook briefly, until lightly browned.
Remove peanuts with a slotted spoon.
Place.
Do it on paper towels.
Do it to soak up excess grease.
Return pan to stove.
Mix in the contents of one package anchovies.
Cook briefly, turning, until crisp.
Remove with a slotted spoon.
Place on paper towels, discard oil.
Wipe out pan.
Heat 1 ½ tablespoons oil in the pan.
Stir in the onion, garlic, and shallots.
Cook until it smells good, about 1 or 2 minutes.
Mix in the chile paste.
Cook for 10 minutes.
Stir every so often.
If your chile paste is too dry, add a little amount of water.
Stir in remaining anchovies.
Cook for 5 minutes.
Stir in salt, sugar, and tamarind juice.
Simmer till sauce is thick, about 5 minutes.
Dish up your onion plus garlic sauce over the warm rice.
Top with eggs, cucumbers, fried anchovies and peanuts.