The meaning of Nasi Lemak is literally “rice” and “fat”. However, the “fat” refers to the creaminess of the coconut milk. Nasi Lemak is a very popular dish that is widely available be it at roadside stalls, markets, food courts in shopping malls or even in 5 stars hotels. It is also sold prepacked at Mamak eateries, too. The fragrance of this dish comes from the rice which is infused with coconut milk.
Nasi lemak is usually accompanied by sambal, fried anchovies, slices of cucumber, fried or hard boiled egg, curry chicken, squids sambal, fried fish or Chicken Rendang. The list could go on according to individual preference. It is actually a wholesome meal by itself and can be taken any time of the day. Of course, do not forget the cup of Teh Tarik recipe to complement it.
As simple as it may seem, the preparation can be quite tedious. Cooking the sambal a day before may shorten the cooking time.
Fry the anchovies until golden brown and lightly fry the peanuts to prevent them from burning. Remove from the pan immediately because the heat from the oil will continue cooking them. On the other hand, if you do not like peanuts, just omit them. It will not affect the deliciousness of this dish.
Nasi Lemak is also known as: Nasi Lemak RecipeCoconut Milk Rice椰浆饭
Wash the rice and put into a pot. Then, add coconut milk, water, a pinch of salt, pandan leaves (knotted) and lemongrass into the pot. Optionally, you may add 2 cardamom
Bring to boil, then lower heat to minimum and cover the pot with the lid. Allow rice to cook for 15 to 20 minutes. The liquid should dry up and holes appear on the surface. Turn off the stove and leave the lid on for another 10 minutes before serving the rice.
Fry peanuts (with the skin) over medium heat until browned. Ensure oil is hot before frying the peanuts. Remove peanuts, add anchovies and fry until golden brown or crispy.