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Nasi lemak is a Malaysian dish of rice with coconut milk and pandan leaves that is popular in Indonesia, Thailand, Singapore and Brunei.
Prep Time: 45 mins
Cook Time: 45 mins
Rest: 30 mins
Total Time: 1 hr 30 mins
Ingredients
For the ikan bilis sambal (hot pepper and anchovies paste)
❒ 2 oz. dried red hot peppers
❒ 10 Thai peppers (or other red peppers), stemmed and seeded
❒ 4 long red peppers (e.g. Holland peppers), or more, if no Thai peppers, stemmed and seeded
❒ 2 tablespoons tamarind paste
❒ 8 oz. shallots , peeled
❒ 1 head garlic , peeled
❒ 1½ oz. dried anchovies
❒ 2 tablespoons sugar
❒ 8 tablespoons vegetable oil
For the anchovies and peanuts
❒ 8 oz. dried anchovies
❒ 8 oz. peanuts
❒ 10 tablespoons vegetable oil
For the coconut rice
❒ 10 oz. jasmine rice
❒ 2 pandan leaves , tied
❒ 1 teaspoon fine salt
❒ 1 cup coconut milk
To serve
❒ 4 large hard-boiled eggs , peeled
❒ 1 cucumber , sliced diagonally
❒ 4 banana leaves
Equipment
❒ Food processor
❒ Cheesecloth
❒ Skimmer
Instructions
❒ Ikan bilis sambal (chili paste with anchovies)
❒ Mix the dry peppers and the fresh peppers in a blender or food processor.
❒ Dissolve the tamarind paste in ¼ cup (60 ml) of hot water.
❒ Filter through cheesecloth and discard the seeds if any. Set aside.
❒ Place the shallots and garlic in a food processor and reduce them to a smooth purée.
❒ Then add the anchovies and reduce again until forming a paste. Set aside.
❒ Heat the oil in a large skillet over medium to high heat.
❒ Add the paste to the anchovies and sauté for 5 minutes, then lower to low to medium heat.
❒ Add the reduced peppers and cook for 10 minutes, stirring regularly.
❒ Add the reserved tamarind and sugar.
❒ Cook over medium-low heat and stir until thickened, about 10 minutes.
Anchovies and peanuts
❒ In a frying pan, heat half the vegetable oil.
❒ Add the anchovies and fry them for 3 to 4 minutes.
❒ Using a skimmer, transfer the anchovies to a dish lined with paper towel.
❒ In another pan, pour the remaining oil and immediately immerse the peanuts.
❒ As soon as the oil comes back to the boil, fry them for 2 minutes.
❒ Using a skimmer, transfer the peanuts to a dish lined with paper towel to cool them slightly, then transfer them to a large bowl with the anchovies and toss.
❒ Mix 6 tablespoons of sambal ikan bilis with the anchovy and peanut mixture.
Coconut rice
❒ Wash the rice at least twice or until the water runs clear.
❒ Drain the rice and add into a saucepan.
❒ Cover with water about 1 inch (3 cm) above the rice level.
❒ Tie the pandan leaves and add them to the rice with salt.
❒ Cook over low heat for about twenty minutes, then remove the pandan leaves and gradually incorporate the coconut milk while stirring. Keep warm.
To serve
❒ Divide the anchovy and peanut mixture among 4 small bowls.
❒ Divide the rice into 4 equal parts and pack it into the bowls over the anchovy and peanut mixture. ❒ There should be about 2 volumes of rice per volume of sambal.
❒ Garnish 4 dishes with a banana leaf.
❒ Turn the bowl upside down so that the anchovy and peanut mixture sits on top.
❒ Garnish each dish with the cucumber slices and an egg, cut in half.
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🇺🇸 Full recipe and history behind the recipe (in English):
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🇫🇷 Recette et histoire sur l'origine de la recette (en français) : [ Ссылка ]
🇪🇸 Receta completa e historia detrás de la receta (en español):
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