Nasi Lemak (or Coconut Rice) is a popular Malaysian dish that you can easily find in Malaysian restaurants around the world. It is serve with hard-boiled egg, deep-fried anchovies, cucumber slices and a main meat/seafood dish of your choice. This nasi lemak recipe is serve with sambal udang (chilli prawn).
Ingredients Coconut Rice 4 cups jasmine rice, washed
150ml coconut milk
5 pcs pandan leaves, tied into a knot
1 1/2 tsp salt
1" ginger, finely grated
Chilli Prawn 500g shrimps, tail on
2 onions, sliced
2 tbsp tamarind paste, mix with 10 tbsp water
2-3 tbsp nasi lemak chilli paste
1/2 tsp salt
4 tbsp sugar
1" galangal, peeled
6 cloves garlic, peeled
6 shallots, peeled
To serve 1 cup dried anchovies, deep-fried
2 eggs, hard-boiled, halved
1 small cucumber, thinly sliced
Cook coconut rice: Place rice, salt and pandan leaves in a rice cooker. Pour in coconut milk, water and ginger over the rice. Leave to soak for 30 minutes before turning on the rice cooker. Once the rice is cooked, fluff the rice with a fork.
Cook the chilli shrimp: Blend galangal, garlic and shallots in a food processor until it becomes a paste.
Heat oil in a frying pan, stir fry the shallot paste for 10 minutes until fragrant. Add in the chilli paste and stir-fry for a further 10 minutes until fragrant.
Add in the sliced onion and cook for 10 minutes, stirring occassionally, until soft.
Add in shrimps and stir fry until cooked.
Pour in tamarind paste, salt and sugar. Mix well.
Serve coconut rice with chilli prawn, egg, fried anchovies and cucumber slices.