You can go and ask any Malaysian or Singaporean and I can bet with you none will not like a good plate of Nasi Lemak! I think Nasi Lemak is so Malaysian and it should be the national food! I can tell you, I crave for nasi lemak almost everyday! Too bad I can't have it everyday since it is not widely available here in Melbourne! Even if it does, the price tag is ridiculous! A small box selling at the Asian grocer cost AUD$5.50 a box and if you go and eat at the Malaysian style restaurant it can easily cost a shocking AUD$15 a plate!
However, it is not that difficult to make (the coconut rice itself) but it is certainly time consuming! Why so? The coconut rice is pretty straight forward but it is the accompaniments that is time consuming to prepare if you like to have a plate full of different taste and texture!
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However, it is not that difficult to make (the coconut rice itself) but it is certainly time consuming! Why so? The coconut rice is pretty straight forward but it is the accompaniments that is time consuming to prepare if you like to have a plate full of different taste and texture!
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Some like to have just the plain sambal (fried chili paste) but I like to have my nasi lemak with sambal ikan bilis (anchovies) which is a MUST. Some will like to have some curry sauce so they will add curry chicken or rendang but I prefer it to dry so I will normally have fried chicken or turmeric chicken pieces which is easily whipped up using my air-fryer.
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Normally when we cook nasi lemak, we love to share with friends as it is a kind of 'Muhibbah' or togetherness... just like a plate of nasi lemak... different things on a plate and every item compliment each other.
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Ingredients
- 6 cups Rice (best to use AAA Thai Jasmine rice)
- 1 can Coconut Milk (400ml)
- 2 pcs of Pandan leaves (screw pine leaf)
- 1 pc Old ginger (1") - gently smashed
- Salt
- Water
- 6-8 nos. Eggs
- Cucumber
- Toasted peanuts
- Banana leaf - optional
- Fried anchovies - optional
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Methods
- In a frying pan, toast the peanuts till cooked, cooled and remove skin.
- Put all the eggs in a sauce pan filled with water and let it boil under small flame for a few minutes covered. Leave them in the hot water for 30 mins at least. Removed from hot water and soak in cold water before putting in a cup and shake one at a time to easily remove the shell.
- Wash rice and drain all the water. Add in the coconut milk and then add in enough water but less ½ cup then you normally cook your regular rice. The rice must not be too mushy but rather be a perfect single grain each.
- Add in the pandan leaves (tied into knot), smashed ginger and sprinkle some salt. Cook as per normal in your rice cooker
- Served hot with other accompaniments.
#This is for 8 serves. You can cook half the amount if you plan for just 1 meal
