Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 2 pandan leaves
- 1 cup of coconut milk
- 1 tablespoon of sugar
- 1 tablespoon of vinegar
- 1 tablespoon of budu (fermented fish sauce)
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 cucumber, sliced
- 2 hard-boiled eggs, sliced
- 1 cup of fried anchovies
- 1 cup of roasted peanuts
Special equipment needed:
- Rice cooker
- Wok or frying pan
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and put it in a rice cooker with 2 cups of water, salt, and pandan leaves. Cook the rice according to the rice cooker's instructions.
2. In a saucepan, combine the coconut milk, sugar, vinegar, and budu. Cook over medium heat until the mixture thickens, stirring occasionally.
3. In a wok or frying pan, sauté the garlic and onion until fragrant. Add the red and green chili peppers and cook for another minute.
4. Add the cooked rice to the wok and stir-fry for a few minutes until the rice is coated with the chili mixture.
5. Serve the rice with the coconut sauce, sliced cucumber, hard-boiled eggs, fried anchovies, and roasted peanuts.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Coconut sauce: Medium heat
- Wok or frying pan: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 28g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Jasmine rice: Any type of rice can be used
- Pandan leaves: Substitute with bay leaves or omit
- Budu: Substitute with fish sauce or soy sauce
- Fried anchovies: Substitute with fried tofu or tempeh
- Roasted peanuts: Substitute with cashews or almonds
Variations:
- Add sliced tomatoes or pickled vegetables as a side dish
- Use different types of chili peppers for a spicier or milder flavor
- Add sliced chicken or shrimp for a protein boost
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch
- Use a non-stick wok or frying pan to prevent the rice from sticking
- Adjust the amount of chili peppers according to your preference
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Microwave the rice for 1-2 minutes or until heated through
Presentation ideas:
- Serve the rice in a traditional Malaysian woven basket or on a banana leaf
- Garnish with fresh herbs such as cilantro or basil
Pairings:
- Serve with a side of sambal (spicy chili paste) or acar (pickled vegetables)
Suggested side dishes:
- Fried chicken or fish
- Stir-fried vegetables
- Grilled satay skewers
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or coconut milk and stir-fry until the rice is moistened
- If the coconut sauce is too thick, add a little bit of water to thin it out
Food safety advice:
- Make sure to cook the rice and coconut sauce thoroughly to prevent foodborne illness
- Store leftover rice in the refrigerator within 2 hours of cooking
Food history:
- Nasi Lemak is a popular dish in Malaysia and Singapore, typically served for breakfast or lunch
- The dish originated in Malaysia and is now a staple in Southeast Asian cuisine
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve the rice hot or at room temperature
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Region: Malaysian