Nasi Lemak (Coconut Rice)

Nasi Lemak

anchovies and peanuts

sambal telur

sambal kang kong1

I have been on a sambal mission lately. The main reason: I have these precious bottles of home-made crispy ikan bilis and peanuts couriered from Singapore. Now that I have the sambal chilli handy, it is time to whip up the Nasi Lemak. The cast: coconut rice, crispy ikan bilis and peanuts, Sambal Telur (Eggs), Sambal Kangkong, and Ngor Hiang. Sedap!


Ingredients

For the rice:

  • 12 oz jasmine rice
  • 16 oz coconut milk
  • 1/2 tsp salt
  • 3 screw pandan leaves

For the eggs:

  • 6 hard-boiled eggs
  • 2/3 cup sambal chilli
  • 1 tsp coconut sugar
  • 1/8 tsp msg
  • 2 Tbsp water
  • 2 Tbsp coconut milk
  • oil for frying

For the kangkong (water convolvulus):

  • 1 lb kangkong
  • 4 Tbsp coconut oil
  • 1/3 cup sambal chilli
  • 2 tsp coconut sugar
  • pinch of salt

Directions

To prepare the coconut rice:

  1. Wash and drain the rice and place it in the rice cooker.
  2. Add the coconut milk, salt, and pandan eaves.
  3. Cook per instructions of the rice cooker.

To prepare the sambal eggs:

  1. Shell boiled eggs and dry completely with a paper towel.
  2. Heat the oil in wok over medium high heat. Add the eggs and fry until the skin is slightly blistered. I kept the wok covered while frying the eggs as the oil will splatter. Remove and drain on paper towel.
  3. Heat the sambal chilli until the oil separates from the paste.
  4. Add the salt, msg, water, and coconut milk. Stir well for a minute and spoon sauce over the eggs.

To prepare the sambal kangkong:

  1. Cut the kangkong into 3-inch lengths, separate the leaves from the stalks. Omit the tough ends of the stalk. Wash well and drain. Set aside.
  2. Heat coconut oil in wok over medium high heat.
  3. Add the sambal chilli and stir fry for a minute.
  4. Turn up heat and add the stalks and stir fry for two minutes. Cover and cook for another minute.
  5. Add the sugar and pinch of salt. Stir well, then add the leaves. Continue to stir fry until the leaves are wilted and mixed well with the sambal.

To serve:

  1. Line a serving plate with clean banana leave. Scoop a serving of the coconut rice onto the leaf.
  2. Arrange a serving portion each of the sambal kangkong, egg, ngor hiang, and anchovies around the coconut rice.
  3. Enjoy.

 

Nasi Lemak2

Nasi Lemak1

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