malaysian nasi lemak

Name: malaysian nasi lemak
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: Asian
Ingredients: 2 cup Coconut Milk (2 cups coconut milk); 2 cup Water (2 cups water + 1 tablespoon water, or more as needed); 2 cup Long Grain Rice (2 cups long grain rice, rinsed and drained); 1 piece Ginger (1 (1/2 inch) piece fresh ginger, peeled and thinly sliced); ¼ tsp Ginger Powder (0.25 teaspoon ground ginger); 1 piece Bay Leaves (1 whole bay leaf); 0 pinches Table Salt (table salt to taste); 1 cup Vegetable Oil (1 cup vegetable oil for frying + 2 tablespoons vegetable oil); 1 cup Peanut (1 cup raw peanuts); 1 package Anchovies (1 (4 ounce) package white anchovies, washed); 4 pieces Hard-Boiled Eggs (4 large hard-boiled eggs, peeled and halved); 1 piece Cucumber (1 medium cucumber, sliced); 1 piece Yellow Onion (1 medium yellow onion, sliced); 3 pieces Shallots (3 medium shallots, thinly sliced); 3 cloves Garlic (3 cloves garlic, thinly sliced); 2 tsp Chili Paste (2 teaspoons chili paste); ¼ cup Tamarind Juice (0.25 cup tamarind juice); 3 tbsp Granulated Sugar (3 tablespoons granulated sugar)

60 minAsian

Servings8

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Pescatarian

Ingredients

For 8 servings

Coconut Milk2 cup · 2 cups coconut milk
Water2 cup · 2 cups water + 1 tablespoon water, or more as needed
Long Grain Rice2 cup · 2 cups long grain rice, rinsed and drained
Ginger1 piece · 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
Ginger Powder¼ tsp · 0.25 teaspoon ground ginger
Bay Leaves1 piece · 1 whole bay leaf
Table Salt0 pinches · table salt to taste
Vegetable Oil1 cup · 1 cup vegetable oil for frying + 2 tablespoons vegetable oil
Peanut1 cup · 1 cup raw peanuts
Anchovies1 package · 1 (4 ounce) package white anchovies, washed
Hard-Boiled Eggs4 pieces · 4 large hard-boiled eggs, peeled and halved
Cucumber1 piece · 1 medium cucumber, sliced
Yellow Onion1 piece · 1 medium yellow onion, sliced
Shallots3 pieces · 3 medium shallots, thinly sliced
Garlic3 cloves · 3 cloves garlic, thinly sliced
Chili Paste2 tsp · 2 teaspoons chili paste
Tamarind Juice¼ cup · 0.25 cup tamarind juice
Granulated Sugar3 tbsp · 3 tablespoons granulated sugar

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Steps

1gather all ingredients.
2make the rice: stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan.
3cover and bring to a boil over medium heat.
4reduce the heat and simmer until tender, 20 to 30 minutes.
5discard bay leaf and keep rice warm until garnish and sauce are ready.
6while the rice is cooking, make the garnish: heat 1 cup vegetable oil in a large skillet over medium-high heat.
7stir in peanuts and cook briefly, until lightly browned.
8remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
9return the skillet to the stove.
10stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes.
11remove with a slotted spoon and place on paper towels.
12discard oil and wipe out the skillet.
13make the sauce: heat oil in the clean skillet.
14stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes.
15mix in chili paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed.
16stir in anchovies and cook for 5 minutes.
17stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
18ladle warm rice into bowls.
19top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.