How to Make Traditional Nasi Lemak

It’s really the best. Eat it with O coffee or O tea, it’s indescribably delicious. The way to cook nasi lemak this time is simpler, but still delicious. The sauteed sambal is solid. Thick, spicy, sour, sweet, all taste good. One dish is never enough.

Ingredients:

• Ingredients for the fine grind (sambal):
  • 1 ½ large onions
  • 4-5 small shallots
  • 4 garlic cloves
  • ½ inch ginger
  • 25-35 dried chilies
  • ½ inch belacan
  • ½ cup anchovies
  • less water
• Ingredients for sauteed chili sauce:
  • ½ – 1 cup cooking oil
  • ½ large onion
  • tamarind water
  • Palm sugar
  • ½ – 1 holland onion
  • 1 pandan leaf
  • salt to taste
• Ingredients for nasi lemak:
  • 1 small red onion
  • 1 inch ginger
  • 3 cups of rice
  • 4 ½ cups (coconut milk + water)
  • 1 pandan leaf
  • ½ teaspoon halba (optional)
  • salt to taste
• Ingredients for the dish:
  • fried peanuts
  • anchovies
  • boiled eggs
  • fried egg
  • cucumber

How to Prepare:

1. Methods for sauteed chili sauce:
   1. Boil dried chilies in enough water until submerged before grinding, then drain the water.
   2. Heat the oil and fry the onion slices until soft.
   3. Add finely ground ingredients, a little water, tamarind water, and melaka sugar. Cook until the sambal is thick and dry over medium heat.
   4. After approximately 40 minutes, add the hollandaise, add pandan if you want the sambal to be more fragrant, and salt to taste.
   5. Cook for about 15 minutes until the Dutch onions are soft.
2. Methods for nasi lemak:
   1. Heat oil with margarine until boiling
   2. In a separate bowl, add wheat flour. Pour oil liquid
   3. Slice small red onion nips and ginger.
   4. Heat the oil. Stir-fry thinly sliced ​​ingredients, pandan leaves and rice.
   5. Add coconut milk and water, salt to taste, fenugreek (optional) and transfer everything to the rice cooker.
3. Ways to serve:
   1. Boil eggs and cut cucumber.
   2. Fry the peanuts until golden on a low flame and stir frequently to prevent them from burning.
   3. Fry anchovies until crisp. When the oil is no longer bubbling, lift and toss the oil.
   4. Prepare a wrapping paper and place a banana leaf vertically from the paper, then measure the rice with a cup and place it on top of the banana leaf.
   5. Garnish with cucumber, peanuts, anchovies and sauteed sambal on top of nasi lemaktelurm.
   6. Wrap nasi lemak neatly.