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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.
Ingredients for Nasi Lemak
» 2 cups coconut milk
» 2 cups water
» 1/4 teaspoon ground ginger
» 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
» salt to taste
» 1 whole bay leaf
» 2 cups long grain rice, rinsed and drained
» 4 eggs
» 1 cucumber
» 1 cup oil for frying
» 1 cup raw peanuts 1 (4 ounce) package white anchovies, washed
» 2 tablespoons vegetable oil
» 1 medium onion
» Sliced 3 cloves garlic
» Thinly sliced 3 shallots
» Thinly sliced 2 teaspoons chile
» Paste 1 (4 ounce) package white anchovies, washed
» Salt to taste
» 3 tablespoons white sugar
» 1/4 cup tamarind juice
How to cook Nasi Lemak
» 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.
» 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.
» 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.
» Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots;
» Cook until fragrant, about 1 or 2 minutes.
» Mix in the chile paste, and cook for 10 minutes, stirring occasionally.
» If the chile paste is too dry, add a small amount of water.
» Stir in remaining anchovies; cook for 5 minutes.
» Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
» Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.