SATUMalaysian Food


Nasi lemak

Nasi Lemak 
Coconut-Flavored Rice Meal

        INGREDIENTS for Coconut Rice :

  • 2 cups rice, preferably basmati rice
  • 2˝ cups water
  • 2 pandan leaves [screwpine leaves], tied into a knot [optional]
  • 3 shallots onion, finely chopped
  • 10 tsp thick coconut milk
  • 1 slice ginger
  • sugar and salt to taste

       Ingredients for Sambal Ikan Bilis :

  • 1 cup dried Ikan Bilis [Dried Anchovies]
  • 1 large red onion, sliced
  • ˝ cup peanut or vegetable oil
  • 3 tsp tamarind pulp with ˝ cup hot water to make tamarind paste
  • 4 tbsp or to taste, chili paste
  • 6 shallots
  • 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 4 cloves garlic
  • 1 large onion, sliced into rounds

   [ Items in red to be ground or blended ]




  for foodies all around the world

       Garnishing :

  • 4 hard boiled eggs, cut into quarters
  • 1 cup of ikan bilis, fried until crispy
  • 1 cup of peanuts, fried or roasted
  • 1 seedless cucumber, peeled and sliced

       To Prepare Coconut Rice:

  • Wash rice several time until water runs quite clear
  • In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice]
  • Add shallots, ginger and pandan leaves [optional]
  • Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
  • Loosen rice grains with a wooden ladle
  • Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
  • When rice is done, gently fluff rice with fork
  • NOTE: You can use a rice cooker to cook the rice

       To Prepare Sambal Ikan Bilis:

  • Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste
  • To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy
  • Remove, drain well on paper towels
  • Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins
  • Add red onions, tamarind paste, sugar, salt to taste
  • Cook until gravy thickens [to a dark reddish brown]
  • Add ikan bilis, mix to combine, remove from heat
  • Dish a serving portion of coconut rice onto a plate [or banana leaf!], a little of each garnishing and some  sambal ikan bilis - served hot or at room temperature






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