Nasi Lemak Kukus
Steamed coconut rice — fragrant, fluffy and the heart of every Malaysian table.
Nasi Lemak is the dish that unites all Malaysians. This steamed version gives you fluffy, separated grains with all that gorgeous coconut fragrance. I have been making this since my university days and it never fails to bring everyone to the table.
Ingredients
- Coconut Rice
- long grain rice, washed & drained2 cups
- coconut milk1 cup
- water1 cup
- pandan leaves, knotted2 pieces
- ginger, sliced1 inch
- salt1 tsp
- Sambal
- dried chillies, deseeded & soaked10 pieces
- shallots6 pieces
- garlic2 cloves
- belacan (shrimp paste)1 tsp
- tamarind paste mixed with water1 tbsp
- sugar2 tsp
- salt1 tsp
Instructions
- 1.
Wash and soak the rice for 30 minutes, then drain well.
- 2.
Mix the drained rice with coconut milk, water, pandan leaves, sliced ginger and salt.
- 3.
Pour the rice mixture into a steamer tray lined with muslin cloth.
- 4.
Steam on high heat for 20-25 minutes until the rice is cooked through and fluffy. Halfway through, fluff the rice with a fork to ensure even cooking.
- 5.
For the sambal, blend the soaked dried chillies, shallots, garlic and belacan until smooth.
- 6.
Heat oil in a pan and fry the blended paste on low heat until fragrant and the oil separates.
- 7.
Add tamarind juice, sugar and salt. Cook for another 5 minutes until thick and glossy.
- 8.
Serve the steamed coconut rice with sambal, fried anchovies, roasted peanuts, sliced cucumber and a hard-boiled egg.