Nasi Lemak Kukus (Steamed Coconut Rice)
盈盈_新浪博客
盈盈_新浪博客
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Ingredients

  • 2 cup Basmati Rice (Washed and soaked in water for 20 minutes)
  • 1 cup of Jasmine Rice Washed and drain (Can substitute with Basmati Rice)
  • 3 cup coconut milk (I used thawed frozen coconut milk)
  • 1 cup of water
  • 2-3 screwpine leaves ( Or la dua in Asian Supermarket)
  • 1 stalk of lemon grass ( cut into 2
  • 3 inches and lightly bruised)
  • 2 inches of ginger root (lightly smashed)
  • 2-3 cloves of garlic (smashed)
  • 2 tsp of salt
  • 5-6 Shallot
  • 2-3 cloves of garlic
  • 3-4 fresh red chilies (or substitute with 5
  • 6 dried chilies)
  • 10-12 dried red chilies (reduce the number of chilies for less spicy)
  • 1 inch of belachan (shrimp paste)
  • 1 tbsp brown sugar
  • 1/2 onion cut into rings
  • 1/3 cup of fried anchovies
  • 1 tbsp of tamarind paste (dissolved in 1
  • 2 cup of water)
  • 1/2 cup of oil
  • 4-5 hard boiled egg (Halved)
  • 1 cup of fried anchovies
  • 1 cup of fried peanuts
  • 1 cucumber (sliced)
  • 1. Place cleaned basmati and jasmine rice in a steam
  • 2. Add salt into coconut milk, stir well
  • 1 cup of coconut milk plus
  • 1 cup of water, pour it over rice, place the utensil in a steamer and steam rice at high heat for
  • 10 minutes
  • 3. Lightly turn the rice with fork or spatula before measure out
  • 1 cup of coconut milk and pour over on rice, use the handle of spatula to poke a couple of holes into rice to get even cooking, steam the rice at high heat for another
  • 4. Lightly turn the rice again
  • 15-20 minutes before steaming it for another
  • 10-12 minutes at high heat
  • 5. In a cooking pot, heat up
  • 6. In a cooking pot, heat up

Instructions

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