Nasi Lemak (Coconut Rice) Recipe

Spicy Asam Fish Recipes

Ingredients :

275g / 10 oz long-grain rice

500ml / 16 fl oz coconut milk

1/2 tsp salt

1 pandan leaf, tied in a knot (optional)

Method :

Wash the rice under cold running water until the water runs clear. Drain well. Put the coconut milk, salt and 250ml / 8 fl oz water in a saucepan and bring slowly to the boil, stirring constantly. Add the rice and pandan leaf, stir, then cover and leave over the lowest possible heat (use a heat-diffusing mat if necessary) for about 20 minutes, until the rice has absorbed all the liquid and small holes have formed in the top. Remove from the heat and fluff up with a fork. Cover and leave in a warm place for up to 20 minutes.

Enjoy full-bodied aroma of rice cooked in coconut milk and enhanced with spices such as ginger, star anise and cinnamon. This wholesome dish is usually eaten with fried anchovies, boiled eggs, spicy sambal gravy, fresh slices of cucumber, crunchy groundnuts and rendang, a thick meat curry. Many Malaysians swear a plateful of Nasi Lemak is the best way to begin the day.

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