What’s better than home cooked food? Home made Nasi Lemak. A local favourite, our Nasi Lemak recipe pack will impress your loved ones with its soft fluffy and fragrant coconut rice, sweet yet spicy sambal tumis with hardboiled eggs and of course the must have sides of crispy fried anchovies and cucumber.
Serves 2-3 Pax
Coconut Milk Rice
- 500 Grams White Rice
- 200 Millilitre Coconut Milk
- 1 Piece Ginger
- 2 Pieces Pandan Leaves
- 2 Tablespoon Olive Oil
- 4 Pieces Eggs Boiled
- 1 Clove Garlic
- 1 Piece Red Onion
- 240 Grams Grind Dried Red Chilli Paste
- 1 Teaspoon Belacan
- 120 Mililitre Tamarind Juice
- 240 Grams Anchovies
- 240 Grams Ground Peanuts
- 1 Piece Cucumber
- 0.5 Teaspoon Salt
- 1 Tablespoon Sugar
Coconut Milk Rice
RINSE the rice grains with water and drain it for about 2-3 times.
ADD 3 cups of water to the rice into the cooking pot.
MIX salt, sliced ginger, pandan leaves and coconut milk in the rice and water mixture.
COOK rice in the rice cooker for about 15 to 20 minutes.
DRY TOAST shrimp paste until completely dry.
HEAT pan and add olive oil.
SAUTÉ garlic and onion until fragrant.
ADD grind chillies and stir well till the oil has separated from the chillies.
ADD in toasted shrimp paste into the pan and mix well.
ADD tamarind juice and stir until the sambal thicken slightly.
ADD salt and sugar, and stir until all dissolves well.
ADD eggs, stir evenly on low heat until it simmers.
FRY anchovies and ground peanuts separately.
SLICE cucumber thinly, as garnish.
ASSEMBLE the rice, sambal telur and other sides on a plate!
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