Nasi Lemak Recipe – The Signature Malaysian Meal

How to Cook Delicious and Flavorful Malaysian Nasi Lemak

Name: Nasi Lemak Recipe – The Signature Malaysian Meal
Cuisine: Malaysia
Ingredients: Lemongrasses: 2; Garlic Cloves: 4; Ginger: 1/2; Chicken Legs/Thighs: 4; Sugar: 1/2 Tsp.; Salt: 1/2 Tsp.; Turmeric Powder: 1 Tbsp.; Coconut Milk: 1/4 Cup; Coriander: 1 Tbsp. Ground; Fennel: 1 Tsp. Ground; Cumin: 1 Tsp. Ground; Egg: 1; Rice Flour: 2 Tbsps.; Sunflower Oil; Anchovies: 100g Dried; Red Onions: 2; Sunflower Oil; Red Chilli: 50g Dried; Water; Water: 1-2 Cups; Shallots: 3; Garlic Cloves: 4; Ginger: 1/2; Shrimp Paste: 1/2; Sunflower Oil: 1/2 Cup; Salt: 1 Tsp.; Sugar: 3 Tbsps.; Tamarind Juice: 2 Tbsps.; Basmati Rice: 2 Cups; Water

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Ingredients

	For Spiced Fried Chicken (Ayam Goreng Berempah)
	2 Lemongrasses Crushed
	4 Garlic Cloves Crushed
	1/2 Ginger
	4 Chicken Legs/Thighs
	1/2 Tsp. Sugar
	1/2 Tsp. Salt
	1 Tbsp. Turmeric Powder
	1/4 Cup Coconut Milk
	1 Tbsp. Ground Coriander
	1 Tsp. Ground Fennel
	1 Tsp. Ground Cumin
	1 Egg Lightly Beaten
	2 Tbsps. Rice Flour
	Sunflower Oil
	For Anchovies Sambal (Sambal Ikan Bilis)
	100g Dried Anchovies
	2 Red Onions Sliced
	Sunflower Oil For frying
	50g Dried Red Chilli Cut and seeds removed
	Water For soaking and blending
	1-2 Cups Water For cooking
	3 Shallots Roughly-cut
	4 Garlic Cloves
	1/2 Ginger
	1/2 Shrimp Paste
	1/2 Cup Sunflower Oil
	1 Tsp. Salt
	3 Tbsps. Sugar
	2 Tbsps. Tamarind Juice
	For Rice with Coconut Milk (Nasi Lemak)
	2 Cups Basmati Rice
	Water For soaking
	1 Cup Water For cooking
	3 Cups Coconut Milk Warm
	2 Tsps. Salt
	4 Garlic Cloves Thinly-sliced
	1 Shallot Sliced
	1 Pandan Leaf Knotted
	1 Lemongrass Cut
	2” Ginger Chopped

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Features:

Cuisine:

Malaysia

Medium

Ingredients

For Spiced Fried Chicken (Ayam Goreng Berempah)
2 Lemongrasses
Crushed
4 Garlic Cloves
Crushed
1/2 Ginger
4 Chicken Legs/Thighs
1/2 Tsp. Sugar
1/2 Tsp. Salt
1 Tbsp. Turmeric Powder
1/4 Cup Coconut Milk
1 Tbsp. Ground Coriander
1 Tsp. Ground Fennel
1 Tsp. Ground Cumin
1 Egg
Lightly Beaten
2 Tbsps. Rice Flour
Sunflower Oil
For Anchovies Sambal (Sambal Ikan Bilis)
100g Dried Anchovies
2 Red Onions
Sliced
Sunflower Oil
For frying
50g Dried Red Chilli
Cut and seeds removed
Water
For soaking and blending
1-2 Cups Water
For cooking
3 Shallots
Roughly-cut
4 Garlic Cloves
1/2 Ginger
1/2 Shrimp Paste
1/2 Cup Sunflower Oil
1 Tsp. Salt
3 Tbsps. Sugar
2 Tbsps. Tamarind Juice
For Rice with Coconut Milk (Nasi Lemak)
2 Cups Basmati Rice
Water
For soaking
1 Cup Water
For cooking
3 Cups Coconut Milk
Warm
2 Tsps. Salt
4 Garlic Cloves
Thinly-sliced
1 Shallot
Sliced
1 Pandan Leaf
Knotted
1 Lemongrass
Cut
2” Ginger
Chopped

Directions

Author- El Mundo Eats

(Visited 353 times, 1 visits today)

Steps

1 Done	Spiced Fried Chicken (Ayam Goreng Berempah) First, take 2 cut lemongrasses, 2 garlic cloves, ½ inch ginger and crush them all together in a mortar. Next, take a bowl of chicken legs or thighs and add in the pounded ingredients, ½ a teaspoon of salt, ½ a teaspoon of salt, 1 tablespoon of turmeric powder and ¼ cup of coconut milk.
2 Done	Then, add 1 tablespoon of ground coriander, 1 teaspoon of ground fennel, 1 teaspoon of cumin. Mix everything together and marinate the chicken overnight or for a minimum of 4 hours. After 4 hours, add 1 lightly beaten egg and later 2 tablespoons of rice flour.
3 Done	Mix the ingredients well. Once done, heat enough oil in a deep dish on a medium flame. Deep fry the chicken legs until they turn golden brown in colour and are fully cooked. Set it aside.
4 Done	Anchovies Sambal (Sambal Ikan Bilis) Now, in another pan, heat some oil and fry 100 grams of dry anchovies until golden and crispy. Set it aside on a paper towel. Next, fry 2 sliced red onions until soft and golden brown on the edges. Set aside.
5 Done	After this, boil some water in a saucepan on a medium flame. Meanwhile, take 50 grams of dried red chillies in a vessel. Cut into smaller pieces and remove the seeds.
6 Done	Now, pour the boiled water covering the red chillies and soak for 1 hour. After an hour, rinse and drain the water. Next, put the soaked red chillies into a blender, add 2 roughly-cut shallots, 4 garlic cloves, ½” ginger, 1/2“ shrimp paste. Add as much water you can to bring it to the level of ingredients. Blend the ingredients into a fine paste.
7 Done	Once done, heat ¼ cup of sunflower oil in a pan using low-medium heat. Once the oil is hot enough, add in the chilli paste and stir. Add 1-2 cups water to adjust the consistency of the paste. Cook for about 30-40 minutes on a low-medium flame until the sauce reduces in quantity and thickens. Add 1 teaspoon of salt, 3 tablespoons of sugar, 2 tablespoons of tamarind juice. Cook for another couple of minutes. Later, add in the previously fried red onions and anchovies. Turn off the heat and mix it well.
8 Done	Rice with Coconut Milk (Nasi Lemak) For making the rice, take 2 cups of basmati rice and add enough water to soak the rice. Soak it for 30 minutes and then drain before cooking.
9 Done	Put the soaked rice into a rice cooker, add 3 cups of warm coconut milk and 1 cup of warm water. Add in 2 tablespoons of salt, 4 thinly-sliced garlic cloves, 1 sliced shallot, 1 knotted pandan leaf, 1 cut lemongrass and chopped 2” ginger. Stir the rice and leave it to cook as per the rice cooker’s instructions. Once cooked, loosen the rice with a chopstick. Serve the nasi lemak hot.