MALAYSIAN NASI LEMAK RECIPE | ALLRECIPES
Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.
Provided by Tuty Jek
Categories Malaysian Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
- Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
- Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
- Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
Nutrition Facts : Calories 578.3 calories, CarbohydrateContent 57.4 g, CholesterolContent 127.5 mg, FatContent 31.9 g, FiberContent 3.4 g, ProteinContent 19.5 g, SaturatedFatContent 14 g, SodiumContent 230.4 mg, SugarContent 7.7 g
MALAYSIAN BEEF RENDANG RECIPE | ALLRECIPES
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories Malaysian Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, CarbohydrateContent 24.9 g, CholesterolContent 63.3 mg, FatContent 54.5 g, FiberContent 7.6 g, ProteinContent 22.3 g, SaturatedFatContent 37.4 g, SodiumContent 82.9 mg, SugarContent 6.4 g
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