Hello hello foodies. you certainly agree with me that fatty rice is very good to eat while warm. and of course nasi lemak is very popular in Indonesia. nasi lemak accompanied by hard-boiled eggs, crispy fried anchovies and beans and coupled with cucumbers and tomato sauce. will add to the taste of fat. when drizzle is very good eating this fat rice. with anget tea will make you tempted by this fat rice meal.
For that, the enhancers of the flavor of these nasi lemak like anchovies and fried peanut renya you can make more and then stored in an airtight container or in a tightly closed jar. so you can enjoy this dish whenever you want. all you have to do is cook nasi lemak, tomato sauce, and just boil it again.
Ingredients
Coconut Rice:
3 cups basmati rice
1 tablespoon salt
4 cloves garlic, smashed
1 piece (1 inch) fresh ginger, peeled and sliced
2 pandan leaves, tied into a knot
3 cups coconut milk
1-1/2 cups water
Fried Peanuts and Anchovies:
2/3 cup peanut or canola oil
1 cup raw peanuts with skin on
1-1/2 cups dried anchovies, washed and drained
Anchovy Sambal (Sambal Ikan Bilis):
6 tablespoons Sambal Ulek
4 cloves garlic, peeled and left whole
1 piece (1 inch) fresh ginger, peeled and sliced
4 shallots, peeled and cut in half
3/4 cup water
6 tablespoons peanut oil
1 teaspoon salt, or to taste
1 tablespoon sugar, or to taste
1/2 medium onion, thinly sliced
3 tablespoons Tamarind Water, or 2 tablespoons tamarind liquid concentrate
Accompaniments:
6 banana leaves (12 by 9 inches each), cleaned
1/2 small cucumber, sliced
3 hard-boiled eggs, cut in half
Instruction:
Prepare the coconut rice: Wash the rice by gently rubbing it with your fingers in a bowl filled with water. When the water becomes cloudy, drain the water and repeat the process until the water is clear. Place the rice in a large saucepan and add the salt, garlic, ginger, pandan leaves, coconut milk, and water. Bring to a boil over medium heat, then simmer, uncovered, until steam holes appear in the rice and the surface looks dry, about 10 minutes. Reduce the heat to low, cover with a tight fitting lid, and cook, without stirring, until all the coconut milk is absorbed and the grains are tender and fluffy, about 20 minutes more. (Alternatively you can cook all the ingredients in a rice cooker.) When the rice is done, discard the garlic, ginger, and pandan leaves and stir the rice.
Meanwhile, fry the peanuts and anchovies: Heat the oil in a wok or skillet over medium- low heat. When the oil shimmers, add the peanuts and cook until they turn brown, about 5 minutes. Transfer the peanuts with a slotted spoon to a paper towel to drain.
Full Recipes:
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