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ココナッツミルクご飯に辛口サンバル、カリカリの干しアンチョビ、ローストピーナッツ、キュウリ、ゆで卵を盛り合わせたナシレマのワンプレート。

Authentic Nasi Lemak

An authentic Nasi Lemak that transports you straight to a Malaysian breakfast table.
Print Recipe Pinner la recette
5/5 (4)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main course
Cuisine: Indonesian
Servings: 6
Calories: 277kcal
Author: Marc Winer

Equipment

Ingredients

Coconut rice

  • 2.4 cm ginger
  • 2 shallots
  • 0.5 stalk lemongrass lightly crushed
  • 2 leaves pandan leaves torn and knotted
  • oil for sautéing
  • 0.5 stick Chinese cinnamon
  • 1 star star anise
  • 380 g jasmine rice dry weight
  • 710 ml liquid one-third coconut milk, the rest water
  • 0.25 teaspoon fenugreek seeds
  • salt to taste

Sambal tumis

  • 4 shallots puréed
  • 3 cloves garlic puréed
  • 2.5 cm ginger puréed
  • 1 large onion puréed
  • oil for frying
  • 0.5 large onion sliced
  • 2 leaves pandan leaves torn and knotted
  • 3 tablespoons chili paste (cili kisar)
  • water a little
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 40 g palm sugar or coconut sugar, add to taste
  • salt to taste
  • 0.5 medium onion sliced
  • 0.5 handful dried anchovies for frying

Garnishes

  • peanuts roasted
  • dried anchovies for frying
  • hard-boiled eggs
  • cucumber

Procédé

Nasi lemak rice

  • Finely slice the shallots and ginger.
    2 shallots, 2.4 cm ginger
    木製テーブルの上のまな板に、包丁、玉ねぎ、レモングラス、刻んだエシャロットとスパイス。
  • Lightly crush the lemongrass stalk.
    0.5 stalk lemongrass
  • Tear, then knot, the pandan leaves.
    2 leaves pandan leaves
    フライパンの中央に結んだパンダンリーフが入ったクリーミーな混合物。
  • Heat a little oil in the rice-cooker bowl.
    oil
  • Sauté the shallots for a few moments.
    鍋の中できつね色に炒められるエシャロット。
  • Add the ginger, lemongrass, and pandan, and cook until fragrant.
    ステンレス鍋の中のレモングラス、スターアニス、しょうが、シナモン。
  • Stir in the cinnamon and star anise.
    0.5 stick Chinese cinnamon, 1 star star anise
  • Add the washed and drained rice; mix well.
    380 g jasmine rice
    鍋に生の米が入ったところ。
  • Pour in the liquid at a ratio of 1 part rice to 1.5 parts total liquid, using one-third coconut milk and the rest water.
    710 ml liquid
    フェヌグリークシードで香り付けしたココナッツミルク。
  • Add the fenugreek seeds.
    0.25 teaspoon fenugreek seeds
  • Season with salt to taste and stir.
    salt
  • Close the rice cooker and let it cook.

Sambal tumis

  • Roughly chop the shallots, garlic, ginger, and onion.
    4 shallots, 3 cloves garlic, 2.5 cm ginger, oil
    まな板の上に包丁、切った玉ねぎ、すりおろしたしょうが、刻んだスパイスミックス。
  • Fry the dried anchovies until crisp.
  • Tip the fried anchovies into a blender with a splash of water and blend until very smooth.
    1 tablespoon oyster sauce
  • In the same oil, fry the peanuts over low heat until golden, then lift them out.
    0.5 large onion, dried anchovies
    油で揚げられているピーナッツ。
  • Fry the remaining anchovies and set aside.
    hard-boiled eggs
  • In the same oil, sauté the sliced large onion.
    2 leaves pandan leaves
  • Add the spice purée prepared earlier.
    スパイスペーストを黒いフライパンで炒めている。
  • Cook, stirring, until the paste dries out and starts to brown.
  • Add the knotted pandan leaves.
    3 tablespoons chili paste (cili kisar)
    フライパンの中央に結んだパンダンリーフが入ったクリーミーな混合物。
  • Stir in the chili paste (cili kisar).
    water
    赤いチリペーストと結んだパンダンリーフが入った炒めたスパイスペースト。
  • Cook until the sambal is deep red and the oil splits (pecah minyak).
    辛いソースが煮立ち、表面に油が浮いている。
  • When the mixture dries out, add a splash of water and let it reduce again; repeat at least three times to build flavour.
    水を加えて再び水分を含んだサンバル。
  • Stir in the oyster sauce and fish sauce, then add the palm sugar a little at a time.
    1 teaspoon fish sauce, 40 g palm sugar, salt
    フライパンの中で木べらを使ってブラウンシュガーとソースを混ぜている。
  • Add another splash of water to help the sugar dissolve.
  • Fold in the fried anchovies and sliced medium onion; cook briefly until the onion softens.
    0.5 handful dried anchovies
    木べらでかき混ぜながら煮込む濃くてとろみのあるソースのクローズアップ。
  • Season with salt to taste.
    0.5 medium onion

Serving

  • Slice the cucumber for garnish.
  • Plate the coconut rice with sambal tumis, peanuts, fried anchovies, and hard-boiled eggs.
    cucumber

Notes

  • To judge the heat of the chili paste, dab a little on your fingertip and taste. If it’s too mild, stir in another ladle or two.
  • Great sambal needs oil—let the chilies fry until completely cooked through.

Nutrition

Calories: 277kcal | Féculents: 62g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.05mg | Sodium: 38mg | Potassium: 180mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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