Nasi Lemak
Nasi lemak is a fragrant Malaysian dish of rice cooked in coconut cream, typically served with a spicy sambal (chili paste), fried anchovies, roasted peanuts, and cucumber slices.
kcal
0
+
fat
~
0
g
protein
~
0
g
Recipe (1 - 2 pax)
Sambal Tumis Ikan Bilis
Ingredients:
- 1 bowl of anchovies
- 3-4 large onions
- 3 cloves of garlic
- 1/2 bowl of ground chili
- Tamarind juice
- Salt
- 3 tbsp of sugar
- A little gula Melaka
Instructions:
- Grind the onion and garlic. Heat a large amount of oil to ensure that the stir-fry ingredients are cooked and crisp.
- Stir-fry the ground ingredients and ground chili until the chili and onion are really cooked and crisp over low heat. This is a very important process to ensure the taste and durability of the sambal.
- Once crisp, add a little sugar and stir well to make the sambal a beautiful red color.
- Then add the tamarind juice and anchovies. Let it cook over low heat.
- Finally, add the remaining sugar and salt to taste. If you like, you can also add sliced onion. You can remove and serve.
Nasi Lemak
Ingredients:
- Rice – wash and drain
- 1 pandan leaf – tear and knot
- 1 cup M&S Coconut Cream
- Salt
- 1 – 2 inches ginger – sliced
Instructions:
- Cook the rice with enough water. Usually the water level is less than 1 inch or one line on your finger.
- Add salt and pandan leaves into the rice cooker.
- Add the sliced ginger and M&S Coconut Cream when water boils and almost dry. Stir well. Continue until the rice is cooked. Ready to serve.
