Asian > Malaysian

Nasi Lemak with Peanut Sambal Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 1 teaspoon of salt
- 4 pandan leaves
- 4 eggs
- 1 cucumber, sliced
- 1 cup of roasted peanuts
- 4 red chillies, chopped
- 4 shallots, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons of tamarind paste
- 2 tablespoons of brown sugar
- 1 tablespoon of vegetable oil

Special equipment needed:
- Rice cooker
- Blender or food processor

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water, coconut milk, salt, and pandan leaves. Cook the rice according to the rice cooker instructions.
2. While the rice is cooking, make the peanut sambal. In a blender or food processor, blend the roasted peanuts until they become a coarse powder.
3. Heat the vegetable oil in a pan over medium heat. Add the chopped red chillies, shallots, and garlic. Sauté until fragrant.
4. Add the blended peanuts, tamarind paste, and brown sugar to the pan. Stir until the mixture is well combined and heated through.
5. Remove the pandan leaves from the rice and fluff the rice with a fork.
6. Fry the eggs in a separate pan until the whites are set and the yolks are still runny.
7. Serve the rice with the fried eggs, sliced cucumber, and peanut sambal on the side.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: follow the instructions on the rice cooker
Pan: medium heat
Serving size:
4 servings

Nutritional information:
Calories: 580
Fat: 32g
Carbohydrates: 58g
Protein: 16g
Sodium: 660mg
Sugar: 11g

Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of rice.
- Pandan leaves can be substituted with bay leaves.
- Roasted peanuts can be substituted with any other type of nuts.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add fried chicken or shrimp to the dish for extra protein.
- Use different types of sambal, such as tomato sambal or anchovy sambal.
- Add crispy fried anchovies on top of the rice for extra crunch.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a fork to fluff the rice after it has been cooked to prevent it from becoming too sticky.
- Fry the eggs in a non-stick pan to prevent them from sticking.

Storage instructions:
Store any leftover rice and peanut sambal in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out. Reheat the peanut sambal in a pan over low heat, stirring occasionally.

Presentation ideas:
Serve the Nasi Lemak with Peanut Sambal on a banana leaf for an authentic touch.

Garnishes:
Garnish the dish with chopped cilantro or scallions for extra flavor.

Pairings:
Pair the Nasi Lemak with Peanut Sambal with a cold glass of iced tea or a refreshing coconut water.

Suggested side dishes:
Serve the Nasi Lemak with Peanut Sambal with a side of pickled vegetables or a simple green salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the peanut sambal is too thick, add a splash of water to thin it out.

Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent any risk of salmonella.

Food history:
Nasi Lemak is a traditional Malaysian dish that is typically eaten for breakfast. It is made with coconut rice, fried eggs, cucumber slices, and a spicy sambal.

Flavor profiles:
The Nasi Lemak with Peanut Sambal is sweet, savory, and spicy all at once. The coconut rice is creamy and fragrant, while the peanut sambal is nutty and spicy.

Serving suggestions:
Serve the Nasi Lemak with Peanut Sambal on a large platter for a family-style meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Malaysian

Taste: Spicy, Savory, Nutty, Aromatic, Tangy