Rice & pasta
Nasi Lemak
Malaysia's national dish of coconut rice with sambal, peanuts and egg.
Gluten-free
Ingredients
- 400 g jasmine rice
- 400 ml coconut milk
- 200 ml water
- 2 pandan leaves (optional)
- 1 piece ginger, sliced
- 4 hard-boiled eggs
- 100 g roasted peanuts
- 5 shallots
- 3 dried red chilies
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 2 tablespoons oil
Step-by-step
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- Rinse the rice and put it in the steaming basket with the ginger and pandan.
- Put the coconut milk, water and salt in the mixing bowl, insert the basket and cook 25 min/100°C/speed 2.
- Remove the coconut rice and set aside, covered.
- For the sambal, put the shallots and chilies in the clean mixing bowl and blend 10 sec/speed 7.
- Add the oil and sauté 5 min/120°C/speed 1. Add the tamarind, sugar and a little water and cook 8 min/100°C/speed 1.
- Serve the coconut rice with sambal, roasted peanuts and boiled egg.
Tips
- Pandan flavors the rice but you can leave it out if you can't find it.
- The sambal should turn out thick and glossy.
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