Peachpurple loves to share her knowledge on health issues and discuss her experiments on her findings with hubbers
Nasi Lemak is a Malay word which means "rice in cream". This dish obtained its' name from the cooking method whereby the rice is soaked in coconut milk and steamed with knotted screwpine (also known as "pandan") leaves to bring out the wonderful fragrance.
Nasi Lemak is a common dish which can be found in Malaysia, Brunei, Singapore, Riau Island and Southern Thailand.
It usually comes along with slices of cucumber, fried archovies (known as 'ikan bilis' locally), roasted peanuts, hard boiled egg or fried egg, spicy sauce (known as 'sambal') and sometimes with a side dish such as fried chicken or fried fish.
Nasi lemak can be eaten anytime of the day but most people have it during breakfast, It is a heavy breakfast for small eaters. Some restaurants serve it on plate while others such as hawkers or roadside stalls, packed them in banana leaf for convenience and add further fragrance to this delicacy.
How To Cook Nasi Lemak
Here's the recipe, hope that you will enjoy this dish!
1 1/2 cup rice (uncooked)
2 1/2 cup thin coconut milk
3cm ginger, cut into strips
1 clove garlic, smashed
1 large red onion,sliced into rings
2 screwpine (pandan) leaves, tied into a knot
a pinch of salt
- Wash rice. Place rice in rice cooker together with the thin coconut milk and other ingredients.
- When rice is cooked, loosen the rice with wooden spoon.
some fresh prawns
5tbsp chilli paste
2cm cube belacan
4 cloves garlic
1 serai stalk, sliced
2 big onions
salt and sugar to taste
- Shell prawns, keeping the tails intact. Mix them with a pinch of salt.
- Fry prawns half done. Leave aside.
- Pound or grind shallots, garlic, serai and belacan together.
- Cut big onions into rings.
- Heat up wok with 3 tbsp oil. Stir fry pounded spicy ingredients until fragrant.
- Add in chilli paste and continue stirring.
- Add in prawns, tamarind juice.
- Season with salt and sugar.
- Simmer for a couple minutes, add in onion rings and turn off heat.
To Prepare Anchovies (ikan bilis) and Groundnuts
A handful of anchovies and groundnuts
Wash anchovies briefly and drain. Do not soak. Otherwise will lose flavor.
Add a little oil in wok. Fry groundnuts until dark brownish. Remove.
Add 5 tbsp oil in wok. Fry anchovies until crispy. Remove.
NUTRIENT CONTENT PER SERVING:
Nasi lemak is delicious but don't eat it everyday because the coconut milk will increase your cholesterol due to the saturated fat content which is quite high. Once a week is okay.
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This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.
© 2010 peachy
peachy (author) from Home Sweet Home on July 18, 2015:
Thanks learning different type of food from different country is a real challenge
Peggy Woods from Houston, Texas on July 17, 2015:
I enjoy learning about new and different foods of which I am unfamiliar. Thanks for writing this. Some of the other ingredients that go into the making of Nasi Lemak are also unfamiliar to me. Would enjoy trying this were it ever available on our side of the world.
peachy (author) from Home Sweet Home on September 20, 2014:
if i had it for a week, i get sick of it too
Rima Fakih from SDA on August 17, 2014:
I love this, just yesterday finished eating solid ... :)