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How to make Nasi lemak

Yield = 4
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 1 1/2 cups (300g) jasmine rice, rinsed well
  • 1 cup (250ml) coconut milk
  • 2 tablespoons sunflower oil
  • 12 green prawns, peeled (tails intact), deveined
  • 1 bunch water spinach (ong choy) (see note) or English spinach, leaves blanched
  • 2 Lebanese cucumbers, sliced into strips
  • 3 hard-boiled eggs, quartered
  • 1/4 cup (35g) roasted peanuts
  • Coriander sprigs, to garnish

Fresh sambal

  • 2 long red chillies, sliced
  • 2 garlic cloves
  • 1/4 cup (60ml) sunflower oil
  • 4 eschalots, thinly sliced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground turmeric
  • 2 tablespoons sambal oelek (chilli paste - see note)
  • 1 tablespoon tomato paste
  • 2 tablespoons tamarind puree (see note)

Method

  • Step 1 Place rice in a saucepan with coconut milk, 1 cup (250ml) water and a pinch of salt. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes until liquid is absorbed, then remove from the heat and rest, covered, for 5 minutes.
  • Step 2 For the sambal, pound chillies and garlic to a rough paste in a mortar and pestle. Heat oil in a wok over medium heat and fry eschalots for 5 minutes until soft. Add garlic paste and fry for 2 minutes until fragrant. Add remaining ingredients with 1/2 teaspoon salt and 2 tablespoons water and stir-fry for 5 minutes until thick.
  • Step 3 Heat oil in a frypan over medium-high heat. Cook prawns for 4 minutes until pink and serve with rice, spinach, cucumber, eggs, peanuts, coriander and sambal.