Malaysian · seafood

Nasi lemak

Name: Nasi lemak
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 cups Coconut Milk; 2 cups Water; 1/4 tsp Ginger Paste; 1 Ginger; 1 Bay Leaf; 2 cups Rice; 4 Eggs; 1 Cucumber; 1 cup Peanuts; 4 oz Anchovy Fillet; 2 tbs Vegetable Oil; 1 Onion; 3 cloves Garlic; 3 Shallots; 2 tsp Chilli Powder; 4 oz Anchovy Fillet; 3 tbs Sugar; 1/3 cup Tamarind Paste

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Coconut Milk2 cups
Water2 cups
Ginger Paste¼ tsp
Ginger1
Bay Leaf1
Rice2 cups
Eggs4
Cucumber1
Peanuts1 cup
Anchovy Fillet4 oz
Vegetable Oil2 tbsp
Onion1
Garlic3 cloves
Shallots3
Chilli Powder2 tsp
Anchovy Fillet4 oz
Sugar3 tbsp
Tamarind Paste⅓ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

1
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.
2
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.
3
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.

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