Malay Street Food – Nasi Lemak
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.
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
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.
Picture Copyright by: seasaltwithfood.com
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