National Dish Of Malaysia Nasi Lemak вђ National Dishes Of This video is the full and complete recipe for making nasi lemak from scratch with all the ingredients and sides including the coconut rice, sambal, ayam gor. 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.
Nasi Lemak Malaysian Coconut Milk Rice Recipe Recipeguru For the anchovies and peanuts, start by pouring oil into a medium saucepan or wok until at least 2 inches deep, then heat it up to about 350°f (177°c). add the anchovies into the oil, and let it deep fry for 2 3 minutes, or until golden brown and crispy. remove the anchovies and drain them on paper towels. 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. Fry it until it dissolves, (4 or 5 minutes). 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. 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.
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