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Step 1: Coconut Rice. Rinse the rice with running tap water, repeating the process a few times until the water turns clear. Drain the water completely. Add 1 ½ cups of water to the washed rice, followed by the coconut milk and a pinch of salt. Add the pandan leaves into the rice and cook your rice.
Add in the fried ikan bilis and continue to stir for good 30 seconds. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon) Last but not least, add in curry leaf. Sambal Ikan Bilis – Done.
Steps. To cook the rice, add the rice, coconut milk and lemongrass into a saucepan. Settle the rice evenly into the bottom of the saucepan. Place your finger on top of the rice and add enough water so that the liquid comes up to your first knuckle. Place over a medium-high heat and simmer for 10 minutes or until most of the liquid has evaporated.
Remove as much water as possible. Add all the ingredients into the rice cooker, except the coconut milk and water. Now for every 100g of dry rice, I will add 175ml of liquid to cook the rice. (Long grain rice in this case). The 175ml liquid consists of 1 part of coconut milk, one part of chicken stock, and one part of water.
One of Malaysian famous traditional meals, this is Nasi Lemak with all its trimmings. Nasi lemak is basically fluffy aromatic rice that is cooked with coconut milk, pandan leaves and some other herbs. It is always accompanied with a sambal (spicy sauce with any protein source of your likings), spiced fried chicken, hard boiled eggs, slices of ...
Line the steamer tier with cheesecloth. Serious Eats / Michelle Yip. Meanwhile, place the rice in a strainer and rinse the grains under running water until the water is almost clear. Drain rice, then transfer to a 10-inch nonstick skillet and add the coconut milk, 7 ounces (200ml) water, pandan leaves, ginger, and salt.
In this recipe, we used a 2 to 1 (liquid to rice) ratio which means using 2 cups of liquid to 1 cup of rice. Ensure to get rid of all excess water after rinsing the rice before adding the required amount of liquid. As the nasi lemak recipe requires 0.5 cup of coconut milk, the suggested amount of water needs to be reduced accordingly.
Add 1/2 an onion (sliced) to the wok, and sauté until soft. Add all of the sambal puree to the wok, followed by 1 tablespoon of brown sugar. Give the sambal a stir, then do a quick taste test. Add more sugar and/or salt to your taste. If the sambal is very spicy, add more sugar to balance the flavors.
In a large pot, combine the coconut milk, pandan leaf, bay leaves, kaffir lime leaves, ginger, and lemongrass. Cook over medium heat, stirring continuously until it comes to a boil. While waiting for the coconut milk mixture to boil, drain the soaked rice. Add the rice to the pot once the coconut milk is boiling.
First rinse the rice and drained. Place the drained rice in a rice cooker. Pour 50ml (1/4) of the thick coconut milk into a measuring cup. Then dilute with some water. Add in salt and sugar and stir to mix. Pour the coconut milk mixture into the drained rice in the rice cooker.
Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice. Bring it back to a gentle simmer and then close the lid. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching. Close the lid back and cook for another 5 minutes. Turn off the heat.
Clean the small fish, cut them into half lengthwise and season with salt. Deep fry the seasoned fish. Cut the cucumber into slices and quarter them. Serve the steamed coconut milk rice and pour some sambal ikan bilis over the rice (or at the side). Serve the dish with fried fish, cucumber slices and hard-boiled eggs.
Instructions. Nasi Lemak: Wash rice in cold water and drain. Soak in coconut milk for 10 minutes. Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice. Now add water. Add sliced ginger and red onions. Then add pandan leaf and lemongrass. Cook rice in rice cooker until soft for about 30 minutes.
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.
Heat the oil in a wok or skillet over medium heat. When the oil is hot, add the sambal paste, salt, and sugar and stir-fry until fragrant and the oils separate onto the surface, about 10 minutes. Add the onion and cook until the onion is soft, another 5 minutes.
'Nasi lemak', the national and traditional dish of Malaysia - coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. Th...
When cooking rice with coconut milk, it is always a good idea to stir a couple of times, to discourage the rice from catching at the base. At the 15-minute mark, the rice should be almost cooked. Take it off the heat and leave to rest on a cool surface for 10 minutes to finish cooking. Don't take the lid off.
My take on the Malaysian classic featuring a glorious mix of fragrant coconut rice and crispy fish sambal, with ingredients that you can find easily in store...
Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves (if using) together and tie into a knot; add to pan. Bring rice to a simmer over medium ...