Malaysian Food Recipes: Malaysian Food: Nasi Lemak: My Nasi Lemak Recipe

Rinse 2 cups of Jasmine rice and add to a pot.

Add 4 cups of water and 1 cup of coconut milk to the pot with the rice.

Stir the mixture and bring to a boil.

Add 1 tablespoon of brown sugar, 1-2 teaspoons of lemongrass powder, and 3 medium pandan leaves tied in a knot to the pot.

Once boiling, reduce heat to low and add 1 teaspoon of salt, stirring briefly.

Cover and simmer the rice on low heat.

In a food processor, combine red onion, shallot, garlic, ginger, and soaked chilies, then blend until smooth.

Heat vegetable oil in a pan and sauté the blended sambal mixture for about 10 minutes until it darkens.

Add 2 teaspoons of salt and 2 tablespoons of brown sugar to the sambal, mixing well.

Cook for another 10 minutes, allowing the flavors to meld.

Add the juice of 1/2 lime and 2-3 tablespoons of tamarind pulp to the sambal, mixing thoroughly.

Incorporate rinsed dried anchovies into the sambal and reduce heat to simmer.

Cover and cook for another 5-10 minutes until anchovies soften.

Add 1 teaspoon of belacan and 1/4 cup of water to the sambal, stirring to combine.

Simmer for another 5 minutes, adjusting seasoning with fish sauce as needed.

Equipment Needed

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