Nasi lemak is a type of rice iconic dish that originates from Malaysia. It is typically eaten for breakfast, but can also be enjoyed as a snack or light meal.
Malaysian Nasi lemak is made with coconut milk, pandan leaves, and other seasonings, and is often served with spicy sambal (sauce), fried anchovies and peanuts, hard-boiled eggs, and cucumber slices.
The dish has become popular in other Southeast Asia countries such as Singapore and Indonesia and is now starting to gain popularity in the West. Thanks to its unique flavour and versatility, nasi lemak is quickly becoming one of the most popular rice dishes in the world.
|550 g||Rice grain|
|200 ml||Coconut milk|
|2 pieces||Pandan leaf, knotted|
|100 g||Cucumber, sliced|
|3||Egg, hardboiled and halve|
|50 g||Anchovy, fried|
|50 g||Peanuts, fried|
- Put in rice grain, water, salt, coconut milk, pandan leaves and AJI-NO-MOTO® into a rice cooker and let it cook.
|1 tbsp||Tamarind paste|
|300 ml||Hot water|
Ingredient A: blended finely (Sambal)
|¾ cup||Cooking oil|
|40 g||Dried chili, cut, remove seed, boiled.|
|5 g||Shrimp paste|
- Heat a pan and sauté ingredient (A) until oil rises to the top.
- Pour in tamarind paste and hot water mixture, stir well.
- Add in AJI-NO-MOTO®, sugar and salt.
- Simmer for 15 minutes.
- Add in sliced shallots and cook until they soften.
- Serve cooked rice together with sambal, hardboiled egg, cucumber, peanut and anchovy.