Nasi Lemak is a popular Malaysian dish that consists of coconut rice, boiled eggs and crispy deep fried anchovies.
By Tania Cusack
- 1 can coconut milk ( 400ml- 1¾ cups)
- 11/2 Tablespoon green curry paste
- 1 Tablespoon grated ginger
- 2 cloves garlic crushed
- 1 small diced onion
- 500gm chicken thigh fillet fat removed siced into thick chunks
- ¼ cup sweet soy sauce ( ketchup manis)
- 1 Tablespoon soy sauce
- ½ lemon juice ( to taste – or tamarind water if available around 2 Tablespoons)
- 2 cups Jasmine rice
- 1 cup coconut milk
- 2 cups water
- ¼ cup desiccated coconut
- ¼ tsp salt
- Oil for frying
- ½ a boiled egg per serve
- 2 cups of peanuts
- 1 pkt of Ikan balis (dried anchovies)
- Heat a medium pot with 2 tablespoons of oil. Add the coconut milk and cook over medium heat till it reduces starts to colour and split. Add the onion, ginger, garlic and curry paste till soft and fragrant. Stirring constantly then add the chicken pieces and stir till starting to turn white. Add the soy sauces and keep stirring. Simmer for 15 minutes on low. The chicken will start t to produce it’s own sauce as it cooks. taste for salt and add lemon juice and simmer for 5 or 10 more minutes.
- While this is cooking start on the rice. Use a rice cooker or cook on the stovetop.
- Rinse the rice in a colander and drain well. Put the rice and the coconut milk and water with the desiccated coconut into a pot with a small pinch of salt and stir well. put on the lid and bring up to the boil making sure that you can see steam then turn right down & leave for 10 minutes. Turn off and let stand another 10 minutes without lifting the lid.
- Fry the peanuts in a pot in cold oil that just covers them. Bring up to the boil slowly and once the oil is hot and boiling leave for several minutes till just starting to colour. Scoop out the nuts and drain on kitchen paper. Now empty the anchovies into the oil and fry till just colouring and drain on kitchen paper.
- Serve with boiled eggs and steamed greens.
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.