Nasi lemak

Nasi lemak

By
From
East
Serves
4
Photographer
Leanne Kitchen

Nasi lemak means ‘coconut rice’, and anyone who has ever ventured to Singapore or Malaysia will have encountered this sensational dish. There, it’s pure street food, served with all the essential accompaniments – deep-fried peanuts, boiled egg, a sambal made of ikan bilis (dried anchovies), sliced cucumber, maybe some grilled fish and a few spoonfuls of curry. It often comes wrapped as a parcel inside fragrant banana leaves, or served on a plate lined with a banana leaf. It’s an all-round dish, popular for breakfast, but it’s also consumed throughout the day and into the night. It’s one of our all-time favourites.

Ingredients

Quantity Ingredient
400g long-grain white rice, rinsed and drained
375ml coconut milk
2 pandan leaves, bruised and each tied in a knot
4 mackerel fillets
vegetable oil, for brushing
4 eggs, hard-boiled and halved

To serve

Quantity Ingredient
4 pieces banana leaf
160g roasted unsalted peanuts, (optional)
1 telegraph cucumber, peeled and sliced
Sambal ikan bilis
Fried shallots

Method

  1. Combine the rice, coconut milk, pandan leaves and 310 ml water in a saucepan and bring to a simmer. Cover with a tight-fitting lid and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and stand, covered, for 10 minutes or until the rice is tender.
  2. While the rice is resting, brush the mackerel with oil and heat a chargrill pan or barbecue to medium–high. Cook, turning once, for 5–6 minutes or until the fish is cooked through.
  3. Line four serving plates with a piece of banana leaf. Place a spoonful of rice in the middle of each then place the egg, mackerel, peanuts, if using, cucumber and sambal around the rice and serve.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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