Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 2 pandan leaves
- 1 cup of ikan bilis (dried anchovies)
- 5 shallots, sliced
- 5 cloves of garlic, minced
- 5 red chili peppers, sliced
- 2 tablespoons of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Rice cooker
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and drain it.
2. In a rice cooker, combine the rice, water, coconut milk, salt, and pandan leaves. Cook the rice according to the rice cooker's instructions.
3. In a wok or frying pan, heat the vegetable oil over medium heat.
4. Add the ikan bilis and fry until crispy. Remove the ikan bilis from the wok and set it aside.
5. In the same wok, add the shallots, garlic, and red chili peppers. Fry until fragrant.
6. Add the tamarind paste, sugar, and salt to the wok. Stir well.
7. Add the fried ikan bilis to the wok and stir well.
8. Serve the nasi lemak with the sambal ikan bilis on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Rice cooker: follow the manufacturer's instructions
- Wok or frying pan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 15g
- Carbohydrates: 80g
- Protein: 15g
Substitutions for ingredients:
- Ikan bilis: can be substituted with peanuts or fried tofu
- Red chili peppers: can be substituted with green chili peppers or jalapenos
- Tamarind paste: can be substituted with lime juice or vinegar
Variations:
- Nasi lemak can be served with other side dishes such as fried chicken, hard-boiled eggs, or cucumber slices.
- Sambal ikan bilis can be made with other types of dried seafood such as shrimp or squid.
Tips and tricks:
- Rinse the rice several times to remove excess starch.
- Use fresh pandan leaves for a fragrant aroma.
- Fry the ikan bilis until crispy to add texture to the dish.
Storage instructions:
- Store the leftover nasi lemak and sambal ikan bilis separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi lemak in the microwave or on the stove with a little bit of water to prevent it from drying out.
- Reheat the sambal ikan bilis in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the nasi lemak on a banana leaf for an authentic touch.
- Garnish the dish with sliced cucumber and hard-boiled eggs.
Garnishes:
- Sliced cucumber
- Hard-boiled eggs
- Fried peanuts
Pairings:
- Teh tarik (pulled tea)
- Coconut water
Suggested side dishes:
- Fried chicken
- Hard-boiled eggs
- Cucumber slices
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the sambal ikan bilis is too spicy, reduce the amount of chili peppers.
Food safety advice:
- Make sure to cook the rice and ikan bilis thoroughly to prevent foodborne illness.
Food history:
- Nasi lemak is a popular dish in Malaysia and Singapore that originated from the Malay community.
Flavor profiles:
- Nasi lemak is a fragrant and creamy rice dish with a slightly sweet and salty flavor.
- Sambal ikan bilis is a spicy and savory condiment made with dried anchovies.
Serving suggestions:
- Serve the nasi lemak and sambal ikan bilis on a platter for a family-style meal.
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Region: Malaysian