Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 2 pandan leaves
- 4 dried anchovies
- 2 eggs
- 1 cucumber
- 1 small onion
- 2 cloves of garlic
- 1 tablespoon of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of water
- 1 tablespoon of chili paste
- 1 tablespoon of soy sauce
- 1 tablespoon of fried shallots
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice and drain it well. Add the rice, water, coconut milk, salt, and pandan leaves to the rice cooker. Cook the rice according to the rice cooker's instructions.
2. While the rice is cooking, prepare the sambal. Blend the onion, garlic, vegetable oil, sugar, tamarind paste, water, chili paste, and soy sauce in a blender until smooth.
3. Heat a pan over medium heat and add the sambal. Cook the sambal for 5 minutes or until it thickens. Set aside.
4. Fry the dried anchovies until crispy. Set aside.
5. Boil the eggs for 7 minutes. Peel the eggs and cut them in half. Set aside.
6. Slice the cucumber into thin pieces. Set aside.
7. Once the rice is cooked, fluff it with a fork and remove the pandan leaves.
8. Serve the rice on a plate and top it with the sambal, fried anchovies, sliced cucumber, and boiled eggs. Sprinkle fried shallots on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 70g
Protein: 10g
Substitutions for ingredients:
- Dried anchovies can be substituted with peanuts or fried chicken.
- Tamarind paste can be substituted with lime juice.
- Chili paste can be substituted with fresh chilies.
Variations:
- Add fried chicken or beef rendang as a topping.
- Use brown rice instead of white rice.
- Add sliced tomatoes as a garnish.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of sambal according to your preference.
Storage instructions:
Store the leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop.
Presentation ideas:
Serve the Binjai Nasi Lemak on a banana leaf for an authentic presentation.
Garnishes:
- Fried shallots
- Sliced tomatoes
- Sliced cucumbers
Pairings:
- Teh Tarik (Malaysian pulled tea)
- Coconut water
Suggested side dishes:
- Fried chicken
- Beef rendang
- Sambal kangkung (spicy water spinach)
Troubleshooting advice:
- If the rice is too dry, add more coconut milk or water.
- If the sambal is too spicy, add more sugar or tamarind paste.
Food safety advice:
- Wash your hands before handling food.
- Cook the rice and eggs thoroughly.
Food history:
Nasi Lemak is a popular dish in Malaysia, Singapore, and Indonesia. It is typically served for breakfast and is considered a national dish.
Flavor profiles:
The Binjai Nasi Lemak has a rich and creamy flavor from the coconut milk and a spicy kick from the sambal.
Serving suggestions:
Serve the Binjai Nasi Lemak with a side of Teh Tarik and enjoy it for breakfast or lunch.
Related Categories
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Region: Malaysian