Nasi Lemak
Nasi Lemak
Try this easy rice recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 60 minutes
  • Cooking Time 40 minutes
  • Yield 6 servings
As seen on Cooking for Love
Ingredients
  • Rice:
  • 400 grams Rice
  • 300 grams Water
  • 1 Red Onion, finely diced
  • 1 Lemongrass stalk, bruised
  • 3 Pandan Leaves
  • 1 inch Ginger, sliced into thin planks
  • 1 teaspoon Salt
  • Coconut Cream
  • Condiments:
  • 6 hard-boiled Eggs, cut in half
  • 3 Japanese Cucumbers, diagonally sliced
  • 300 grams Peanuts, salted
  • 300 grams deep-fried Ikan Bilis (Dried Anchovies)
  • Sambal:
  • 30 grams dried Ikan Bilis (Dried Anchovies)
  • 6 Red Onions, sliced in quarters
  • 12 cloves Garlic
  • 1 inch Ginger, thinly sliced
  • 200 grams rehydrated dried Red Chillies, seeds removed
  • 20 grams toasted Belacan (Shrimp Paste)
  • 125 grams Cooking Oil
  • 200 grams Water
  • ½ teaspoon Salt
  • ½ teaspoon Sugar
  • 1 tablespoon Tamarind Paste
  • 20 grams Gula Melaka (Palm Sugar)
  • 1 tablespoon Asam Jawa (Tamarind Juice)
  • 1 Yellow Onion, sliced into rings
  • 500 grams Prawns, deshelled and deveined
  • To serve:
  • Banana leaf
  • Optional: Brown paper
Method
  1. Rinse the rice and drain to remove any access surface starches. Repeat step until water is clear. Place the rice into the rice cooker and add water, coconut cream, and salt
  2. Bruise the pandan leaves and place them into the rice cooker, then add lemongrass, red onions, and ginger. Stir to combine and cook
  3. Half way through cooking, open the rice cooker and give it another stir to ensure flavors are well combined
  4. To prepare the Sambal, add dried ikan bilis (dried anchovies) into a food processor and blend until fine, then set aside
  5. Place the onions, ginger, garlic cloves, and rehydrated dried red Chillies into a food processor and blend, adding a tablespoon of water if needed
  6. Heat oil in a wok over medium low heat and add blended ikan bilis. Stir fry until it turns slightly brown in color
  7. Add the toasted belacan (shrimp paste) into the wok and continue to stir fry
  8. Add in the pureed mixture from the food processer and continue to fry until water content completely evaporates
  9. Turn the heat to low and leave to simmer, stirring occasionally, until mixture caramelizes and the oil has split (this will take approximately 20-30 minutes). Cook until the mixture turns a deeper red in color
  10. Add some water to the mixture and season with tamarind paste, with a pinch of salt and sugar
  11. Add sliced onions to the mixture and continue to stir Cover the wok with a lid and let it simmer for 10 minutes or until onions have softened. Occasionally give the mixture a stir. Season with salt if needed.
  12. Add the prawns into the mixture and sauté for 4-5 minutes or until cooked
  13. To serve, place the darker side of the banana leaf face down onto the brown paper
  14. Place the rice into a single serving bowl and flip upside down onto the center of the banana leaf to create a dome of rice
  15. Serve with a side of sambal prawns, eggs, sliced cucumber, and ikan bilis. Fold the banana leaf and brown paper over the top to form a pyramid shape package

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