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Nasi Lemak Recipe

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"Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf."

Serves 1 | Prep Time 10 mins | Cook Time 45 mins

Why I Love This Recipe

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials. I like this Malay cuisine because it was one of my favorite childhood food. If there are fried fish, chicken wings or drumsticks plus some ikan bilis added to the dish, it would be more tasteful and flavourful. It means to me don't neglect coconut milk whenever added into Malay rice, it can be just as nice as other races rice as well.

Ingredients You'll Need

- 2 cups raw white rice

- 1 can of coconut milk

- 1/2 cup water

- 1 onion, sliced

- 2 cloves garlic, minced

- 1 inch ginger, grated

- 2 dried red chilies

- 1 tablespoon olive oil

- Salt

- Dried spice: Cinnamon, celebrity anise, and cardamom seeds

- Seasoning: Soy sauce or fish sauce

- 4 eggs

- 1 cucumber, sliced

- half cup roasted peanuts

- Shredded coconut for garnish


1. In a pot, combine the uncooked rice, coconut milk, water, and a pinch of salt. Stir nicely and produce to a boil.

2. Once boiling, reduce the heat to low and cover the pot. Let the rice cook for about 18-20 mins, or till all of the liquid is absorbed and the rice is fluffy.

3. In a separate pan, warmth olive oil over medium warmth. Add inside the sliced onion, minced garlic, grated ginger, and dried purple chilies. Cook for 2-three minutes till the onions are translucent.

4. Add in the dried spices (cinnamon, star anise, and cardamom) to the pan and cook dinner for any other 2 mins until fragrant.

5. Pour in a touch of soy sauce or fish sauce to the pan and stir properly.

6. Crack the four eggs into the pan and allow them to prepare dinner for 2-three minutes until the whites are set. Season with salt and pepper to taste.

7. Once the rice is carried out cooking, fluff it with a fork and transfer it to a serving dish.

8. Place the cooked eggs on pinnacle of the rice and garnish with sliced cucumber, roasted peanuts, and shredded coconut.

9. Serve hot and revel in your selfmade Nasi Lemak!

Pairs Well With

Sliced Cucumbers, Roasted Peanuts and Shredded Coconut.

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