Name: Nasi lemak
Yield: 7
Ingredients: 2 cups Rice; 4 Egg; 1 cup Peanuts; 1 Onion; 3 cloves Garlic; 3 tablespoons Sugar; 2 teaspoons Chilli Powder; 2 tablespoons Vegetable Oil; 1 Ginger; 2 cups Water; 1 Bay Leaf; 2 cups Coconut Milk; 0.33 cups Tamarind Paste; 1 Cucumber; 3 Shallots; 0.25 teaspoons Ginger paste; 4 oz Anchovy Fillet

Nasi lemak

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Contains allergens

HuevosCacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein12 %20 g
Carbs40 %66 g
Fat48 %35 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	644 kcal	182 kcal
Protein	20 g	5.6 g
Carbs	66 g	18.6 g
Fat	35 g	9.9 g

One serving is about 354 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Malaysian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Malaysian

Ingredients

480 ml RiceOriginal: 2 cups
4 Egg
240 ml PeanutsOriginal: 1 cup
1 Onion
3 cloves Garlic
3 tablespoons Sugar
2 teaspoons Chilli Powder
2 tablespoons Vegetable Oil
1 Ginger
480 ml WaterOriginal: 2 cups
1 Bay Leaf
480 ml Coconut MilkOriginal: 2 cups
79 ml Tamarind PasteOriginal: 0.33 cups
1 Cucumber
3 Shallots
0.25 teaspoons Ginger paste
113 g Anchovy FilletOriginal: 4 oz

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.