First rinse the rice and drained.
Place the drained rice in a rice cooker.
Pour 50ml (1/4) of the thick coconut milk into a measuring cup. Then dilute with some water.
Add in salt and sugar and stir to mix.
Pour the coconut milk mixture into the drained rice in the rice cooker.
Add in additional water to make sure the volume of the watery coconut milk is the same as the rice in volume. (Altogether about 6 cups).
Lastly add in crushed ginger, lemongrass and screw pine leaves.
Switch on the rice cooker and cook the rice.
When the rice reaches warming stage, add the balance (150ml) of the thick coconut milk.
Stir the rice. Close the lid and continue cooking until done.
Fluff up the rice and serve it hot.
Then prepare to cook the sambal by having ready the ingredients needed. Blend soaked and deseeded dried chillies to chilli paste and put aside.
Next, blend together shallots and garlic and set aside for later use.
Rinse the dried anchovies in cold water and leave to dry thoroughly.
Heat oil in wok until almost smoking and fry the anchovies over low heat until they turn light brown and crisps. Strain and set aside. Put aside a portion as side dish to serve with the nasi lemak.
Slice the onions into rings.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind to extract the flavour into the water. Using a strainer, drain the pulp and keep the tamarind juice.
To fry the sambal, first heat some oil in wok. Add in the prawn paste and fry until it releases its flavour. Then add in chilli and spice paste and fry until fragrant.
Add in the onion rings followed by the fried dried anchovies and stir well. Then add in the tamarind juice.
Next, season with salt and sugar. Simmer over low heat until gravy thickens and we're done!
Set aside to be served at room temperature alongside the steamed coconut milk rice.
Then prepare some side dishes. Stir fry some raw peanuts in a little oil till they begin to turn brown. Set aside to serve with coconut milk rice.
Next, hard-boiled eggs. Using a sharp knife, slice the eggs in halves when they have cooled to ensure that the yolks are sliced smoothly. Then set aside to serve with the hot coconut milk rice.
Cut off both ends and peel the cucumber. Then slice into thick slices. There is no need to remove the seeds. Serve together alongside the coconut milk rice.
And we're done! Dish up the hot coconut milk rice on a plate and serve alongside with all the other side dishes. So Enjoy! For more, visit http://www.huangkitchen.com/nasi-lemak-coconut-milk-rice/
- 1.0kg rice (Nasi Lemak)
- 6.0c water (Nasi Lemak)
- 200.0g thick coconut milk (Nasi Lemak)
- 3.0 screw pine leaves (Nasi Lemak)
- 1.0tsp sugar, to taste (Nasi Lemak)
- 2.0tsp salt, to taste (Nasi Lemak)
- 2.0 lemongrass, crushed (Nasi Lemak)
- 1.0 ginger, crushed (Nasi Lemak)
- 3.0c dried anchovies (Chilli Anchovies)
- 1.0c oil (Chilli Anchovies)
- 3.0 garlic (Chilli Anchovies)
- 12.0 shallots (Chilli Anchovies)
- 150.0g Chillie paste (Chilli Anchovies)
- 3.0tsp prawn paste (Chilli Anchovies)
- 1.0tsp salt (Chilli Anchovies)
- 3.0Tbsp sugar (Chilli Anchovies)
- 3.0 red onions (Chilli Anchovies)
- 1.0 tamarind pulp (Chilli Anchovies)
- 3.0c water, soak tamarind pulp (Chilli Anchovies)
- 6.0 eggs, hard-boiled
- 1.0 cucumber, cut into slices
- 2.0c raw peanuts