Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 2 pandan leaves
- 4 eggs
- 1 cucumber, sliced
- 1 cup of roasted peanuts
- 1 cup of dried anchovies
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 teaspoon of salt
- 1 pound of squid, cleaned and cut into rings
- 2 tablespoons of sambal oelek
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 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. In a rice cooker, combine the rice, coconut milk, water, salt, and pandan leaves. Cook the rice according to the rice cooker's instructions.
2. In a wok or frying pan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the dried anchovies and peanuts to the wok and stir-fry until they are crispy. Remove from the wok and set aside.
4. In the same wok, add the squid and stir-fry until cooked. Remove from the wok and set aside.
5. In a small bowl, mix together the sambal oelek, soy sauce, lime juice, and vegetable oil to make the sambal sauce.
6. In a separate pan, fry the eggs to your liking.
7. To serve, place a scoop of rice on a plate and top it with the fried anchovies and peanuts, sliced cucumber, and fried egg. Add the squid on the side. Drizzle the sambal sauce over the rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: Follow the instructions on the rice cooker.
Wok or frying pan: Medium heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat: 35g
Carbohydrates: 70g
Protein: 25g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with coconut cream or regular milk.
- Pandan leaves can be substituted with bay leaves.
- Dried anchovies can be substituted with fried tofu or tempeh.
- Squid can be substituted with shrimp or chicken.
Variations:
- Add some sliced tomatoes or pickled vegetables for extra flavor.
- Use different types of sambal sauce for a different taste.
- Add some curry powder to the rice for a spicier flavor.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use fresh squid for the best flavor.
- Adjust the amount of sambal sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and squid in a microwave or on the stovetop. The fried anchovies and peanuts can be reheated in a frying pan.
Presentation ideas:
Serve the Nasi Lemak with Sambal Sotong on a banana leaf for an authentic presentation.
Garnishes:
Garnish with some chopped cilantro or scallions for extra flavor.
Pairings:
Serve with a cold drink like iced tea or coconut water.
Suggested side dishes:
Serve with some steamed vegetables or a side salad.
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the squid is tough, it may have been overcooked.
Food safety advice:
Make sure to clean the squid thoroughly before cooking.
Food history:
Nasi Lemak is a popular dish in Malaysia and Singapore. It is often eaten for breakfast or as a snack.
Flavor profiles:
Nasi Lemak is a fragrant and flavorful dish that combines the sweetness of coconut milk with the saltiness of anchovies and peanuts. The sambal sauce adds a spicy kick to the dish.
Serving suggestions:
Serve the Nasi Lemak with Sambal Sotong on a large platter for a family-style meal.
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Region: Malaysian