Coconut Rice
Nasi Lemak is a beloved Malaysian dish that epitomizes the nation’s diverse and flavorful culinary heritage. This fragrant coconut rice dish is a staple breakfast option but is enjoyed throughout the day. Here’s a simple recipe to recreate this Malaysian classic at home:
Ingredients:
- 2 cups jasmine rice
- 1 cup coconut milk
- 1 pandan leaf (optional, for fragrance)
- 1 teaspoon salt
- 1 cup water
- Sambal (spicy chili paste)
- Hard-boiled eggs
- Cucumber slices
- Fried anchovies
- Peanuts, roasted
Instructions:
Rinse and Soak Rice:
- Wash the jasmine rice thoroughly until the water runs clear.
- Soak the rice in water for 30 minutes, then drain.
Prepare Coconut Mixture:
- In a pot, combine coconut milk, water, pandan leaf, and salt.
- Bring the mixture to a simmer, stirring to dissolve the salt.
- Add the soaked rice and cook over low heat until the rice absorbs the liquid and becomes fragrant.
Cook Rice:
- Continue to cook the rice until it is fluffy and fully cooked. Remove the pandan leaf.
Prepare Accompaniments:
- Fry anchovies until crispy.
- Roast peanuts until golden brown.
- Hard-boil eggs and cut them in halves.
- Slice cucumbers.
Serve:
- Plate the coconut rice, arranging the accompaniments around it.
- Drizzle sambal over the rice according to your spice preference.
- Garnish with fried anchovies, peanuts, and serve with cucumber slices and hard-boiled eggs.
Note: Nasi Lemak is often served with additional sides like fried chicken, squid, or beef rendang for a more substantial meal.
