600 g jasmine rice
10 Pandan leaves, fresh or frozen
1-2 stalks lemongrass, white part only, halved
1 red onion, peeled and halved
1 cm fresh ginger (with skin), grated
1 ½ tsp salt
2 tsp sugar
180 ml coconut milk
Sambal, Traditional with Ikan Bilis (Anchovy)
1 big cucumber, halved lengthways
4 hard-boiled eggs
Nasi Lemak is a Malaysia based rice dish also eaten in Brunei, Singapur and in the south of Thailand. Mostly it is served as a breakfast but it´s also eaten as a main dish for lunch and dinner. In Indonesia they have a quite similar dish called Nasi Uduk.
The most important ingredients are rice, coconut milk and Pandan leaves. Nasi Lemak is a very basic dish eaten with sambal, cucumber and boiled eggs.This is our simple recipe showing you the way of traditional eating in Malaysia.
Wash rice and soak overnight in plenty of water.
Drain for 10 minutes in a sieve.
Line a bamboo steamer or steaming pot with Pandan leaves.
Sprinkle the lemongrass, red onion and ginger over the Pandan leaves and position steamer over a pot.
Combine rice with the salt, sugar and coconut milk and pour over the aromatics.
Cover and steam (like you do with Sticky Rice) for 15-30 minutes or until the rice is tender.
A perfect combination to Nasi Lemak is Iced Teh Tarik.
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