MALAY STYLE COCONUT RICE (NASI LEMAK)
Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot)
Provided by ida ku zaifah
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
- Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.
Nutrition Facts : Calories 527.7, Fat 13.7, SaturatedFat 11.8, Sodium 42.8, Carbohydrate 91.9, Fiber 4.2, Sugar 8.1, Protein 9.2
MALAYSIAN COCONUT MILK RICE (NASI LEMAK)
This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments.
Provided by Debbie R.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
- To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
- FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).
Nutrition Facts : Calories 466.3, Fat 20.1, SaturatedFat 17.6, Sodium 349.6, Carbohydrate 64.7, Fiber 3.3, Sugar 6.9, Protein 7.9
COCONUT RICE (NASI LEMAK)
Make and share this Coconut Rice (nasi Lemak) recipe from Food.com.
Provided by WaterMelon
Categories White Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
- Simmer over low heat.
- In the meantime dry fry dessicated coconut with the spices until lightly browned.
- I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
- Add the dessicated coconut and mix well before serving.
- May serve with Malaysian Chicken Curry.
Nutrition Facts : Calories 254, Fat 6.3, SaturatedFat 4.8, Cholesterol 2.4, Sodium 155.9, Carbohydrate 42.9, Fiber 1.1, Sugar 2.6, Protein 6
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